• Cooking Time: 70 -75 mins
  • Servings:
  • Preparation Time:


I love roast chicken but I hate when it's dry, espescially the brest. This is the way my mother used to make it, and we love it.


  • 1 chicken for roasting
  • salt
  • dry or fresh herbs
  • 2 tablespoons mayonnaise


  • Carefully wash and dry the chicken inside and outside. Salt it inside and outside, and add your favourite herb mixture (rosemary, thyme, oregano). Spread a thin layer of mayonnaise all over the chicken.
  • Wrap it in a double sheet of aluminium foil, closing carefully. Place on a roasting tin with the breast down, and put in a preheated oven, 220-250°C, for approx. 45 mins.
  • Take it out, carefully open the foil - try not to break it (watch out for the steam), turn the chicken and close the foil again. Put it back in the oven for 20-30 mins, depends on how big your chicken is.
  • In this way chicken is cooked in its own fat and juice, no need to add oil, it should be perfectly roasted in the end, but not dry.

Categories: Main Dish  Oven  Poultry  Roast 
© 2006-2017 BakeSpace, Inc. All Rights Reserved