Real Recipes From Real Home Cooks ®

roasted chicken

(2 ratings)
Blue Ribbon Recipe by
Kathy Sandoz
Jasper, TX

This is the most tender, juicy chicken ever! I have made cornish hens like this as well, just adjust the baking time. Can't wait until Thanksgiving to do a whole turkey!

Blue Ribbon Recipe

Follow Kathy's directions, and you'll have a tender, juicy, and flavorful roasted chicken. The mayo mixture helps to lock in all the natural juices during the cooking process. It also helps the skin to be beautifully brown and crisp. There is just enough seasoning to enhance the natural flavors of the chicken. We spatchcocked the chicken like Kathy did and it's easy to do. A must-make roasted chicken.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 4 -6
prep time 15 Min
cook time 1 Hr
method Roast

Ingredients For roasted chicken

  • 5-6 lb
    chicken, whole
  • 1 c
  • 1 tsp
  • ½ tsp
  • 1 tsp
    onion powder
  • ¼ tsp

How To Make roasted chicken

Test Kitchen Tips
Ours took a little longer to bake than suggested. Make sure to use a meat thermometer to check the chicken is 160 degrees.
  • Spatchcocked chicken on a cutting board.
    Preheat oven to 425 F. I use the roast feature on my oven but you can use the regular bake setting. Prepare a broiler pan with cooking spray or use a pan with a wire rack. Remove anything inside the chicken and rinse it. I spatchcocked mine. To do that, cut all the way up each side of the backbone and discard the backbone or use it to make stock. Turn the chicken over and press down firmly. Kitchen shears are a must here.
  • Drying the chicken.
    Pat chicken dry with paper towels.
  • Mayonnaise and spices combined in a bowl.
    In a small bowl, mix the remaining ingredients.
  • Slathering the skin in mayonnaise.
    Using your clean hands, slather the mixture all over the chicken. Make sure you get all of the skin covered. The underside doesn't really need it but if you want, go for it. Place chicken skin side up on the pan.
  • Chicken placed in the oven.
    Place chicken in a hot oven and reduce heat to 400.
  • Roasting the chicken.
    Roast for 15-20 minutes and check it. If it is browning, place a sheet of foil over the top. Don't seal it around the pan. Just let it lay loose on top. Bake for another 35-45 minutes, depending on the size of your chicken. Bake until a thermometer reads 160⁰.
  • Roasted Chicken ready to serve.
    Remove from oven and let it sit with the tented foil over it for about 7 minutes. Serve hot!