Ingredients
6
6 servings
- •1 (4 pound) whole chicken
- •1 medium lemon
- •1 small onion, quartered
- •1 medium head garlic, halved lengthwise
- •0.5 cup mayonnaise
- •1 tablespoon vinegar
- •1 tablespoon Honey, strained or extracted
- •2 teaspoons Worcestershire sauce
- •0.25 teaspoon ground cayenne pepper
- •1.5 teaspoons kosher salt
- •1 teaspoon black pepper
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Set a roasting rack inside a rimmed baking sheet. Pat chicken dry with paper towels.
- Zest 1 teaspoon lemon zest into a small bowl. Quarter remaining lemon and place pieces inside chicken cavity along with onion and garlic.
- Add mayonnaise, vinegar, honey, Worcestershire, and cayenne to the lemon zest; mix to combine. Rub mayonnaise mixture evenly all over the chicken and underneath the skin over the breast. Sprinkle chicken evenly with salt and pepper.
- Roast in the preheated oven until no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Tent with foil halfway through cooking if too much browning occurs before internal temperature is reached. Let stand for 10 minutes before serving.
Nutritional Facts
Per 6 servings
- Calories: 536
- Carbohydrate: 7g
- Fat: 38g
- Fiber: 1g
- Protein: 42g
- Sugar: 1g
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