Ingredients:

  • 1 whole chicken (about 3-4 pounds / 1.3-1.8 kg), giblets removed
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (5 g) salt
  • ½ teaspoon (2.5 g) black pepper
  • ½ cup (120 ml / 113 g) full-fat mayonnaise
  • 2 cloves garlic, minced
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1 tablespoon (15 ml) chopped fresh rosemary
  • 1 tablespoon (15 ml) chopped fresh thyme
  • ½ teaspoon (2.5 g) paprika
  • ¼ teaspoon (1.25 g) cayenne pepper (optional)
  • 1 pound (450 g) potatoes, quartered (optional)
  • 1 onion, quartered (optional)
  • 2 carrots, chopped (optional)

Instructions:

  1. Pat the chicken dry with paper towels. Drizzle with olive oil and season with salt and pepper, inside and out.
  2. In a bowl, combine the mayonnaise, minced garlic, lemon juice, rosemary, thyme, paprika, and cayenne pepper (if using). Mix well.
  3. Generously spread the mayonnaise mixture all over the chicken, ensuring every area is covered.
  4. Let the coated chicken rest in the refrigerator for at least 30 minutes.
  5. Toss the potatoes, onion, and carrots in the roasting pan (optional).
  6. Place the chicken on the rack (or on top of the vegetables) in the roasting pan. Roast at 400°F (200°C) for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C).
  7. Remove the chicken from the oven and let it rest for at least 10 minutes before carving. Carve and serve.