My secret oven roasted chicken recipe that will guarantee your chicken will never come out dry. Super moist and flavorful oven roasted chicken comes down to a simple magical marinade.
Thankfully my mom has come up with the ultimate solution. Marinating the chicken in mayonnaise or mustard helps keep it moist.
It’s best to marinate it overnight or for at least 8 hours. I was hoping to marinate mine overnight but couldn’t because it hadn’t defrosted yet. Another thing about whole chickens – once they’re frozen – they want to stay that way.
Think it took me 2 days of defrosting before the chicken was soft enough for me to take all that guk out that they put inside. You know what I’m talking about – all those extra body parts – the neck, heart, etc. Do they put the heart in there? I wouldn’t know – because that little pouch of guk goes straight from the chicken into the trash.
I’m only interested in the wings, drumstick, and white meat. Oh and of course the skin – that’s the best – hot and crispy out of the oven – couldn’t get any better. But hey if you like all those extra parts feel free to roast them too. Whatever you do though make up your mind in the very beginning – roast them or throw them away – but by no means leave them inside the chicken (sometimes they’re in little plastic bags and you don’t want that roasting inside your chicken)!
Don’t be freaked out by the amount of mayonnaise in this recipe. Trust me, if you want your roasted chicken to be juicy and tender be sure to try marinating it in a mix of mustard and mayo. You will not regret it.
I love making oven roasted chicken and then incorporating it into recipes all week long. If you’re looking for ideas some suggestions include creamy chicken pesto pasta, Thai chicken salad, chicken soup with cherry tomatoes and white beans, chicken and pesto panini, penne with chicken in a creamy tomato sauce, napa cabbage almond chicken salad, the options are endless.
- 3.5 pound organic chicken, whole
- ¼ cup mayonnaise
- 2 tablespoons mustard
- 5 cloves garlic, minced
- salt, pepper to taste
- Defrost chicken, rinse it with cold water and remove pouch from inside. Optional - cut off some of the extra fat.
- Combine mustard, mayo and garlic in a small bowl. Rub salt and pepper into the chicken. Using a spoon spread the mayo mix all over the chicken, on all sides and inside as well. Marinate in the refrigerator overnight or at least 8 hours.
- Preheat oven to 350-375 degrees F. Place chicken on roasting pan and add 1-2 cups of water to the pan. Bake for 45 minutes then flip over and cook for another 45 minutes (or following directions on chicken package)