Roasted Spicy Mayo Chicken Food

MAYO-ROASTED CHICKEN

Steps:

• 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.

HONEY SPICED ROASTED CHICKEN

Steps:

• Preheat the oven to 350 degrees F and adjust the racks to the center of the oven. Fit a roasting pan with a V-rack.
• Mix together the honey, olive oil, cinnamon, smoked paprika and some salt and pepper in a small bowl.
• Sprinkle the cavity of the chicken with salt and pepper. Stuff the cavity with the rosemary sprigs and lemon slices. Place the chicken in the V-rack-fitted roasting pan. Sprinkle the outside of the chicken with salt and pepper. Tie the drumsticks together using butcher's twine. Brush the outside of the chicken with about half of the honey glaze.
• Transfer the chicken to the hot oven. Roast about 30 minutes, and then brush the glaze on the chicken once more. Continue to roast the chicken until the skin is golden brown and crisp , and an instant-read thermometer reaches 165 degrees when inserted in the thickest part of the thighs, about 45 minutes longer.

SPICY HONEY-ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Rinse and pat dry the chicken; place in roasting pan.
• In a bowl, mix together the honey, chili powder, cumin, cayenne pepper, salt, and garlic powder. Using your hands, rub the honey mixture all over the chicken. Baste chicken with the melted butter.
• Roast the chicken in the preheated oven until the skin begins to brown, 30 to 45 minutes. Baste the chicken with juices in the roasting pan.
• Reduce heat to 350 degrees F (175 degrees C), and roast until no longer pink at the bone and the juices run clear, about 1 1/2 to 2 hours. Baste occasionally during roasting. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (80 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

ROASTED SPICY MAYONNAISE CHICKEN

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil.
• In a small bowl, whisk together the mayonnaise, lemon zest, paprika, celery seeds, salt, pepper, and cayenne. Season the chicken with additional salt and pepper, to taste. Arrange the chicken on the prepared baking sheet. Slather the mayonnaise mixture over the chicken. Bake until the juices run clear when the chicken is pricked with a fork, about 20 to 25 minutes. Transfer the chicken to a serving platter and serve hot.

ROASTED SPICY MAYONNAISE CHICKEN BREASTS

Steps:

• Preheat the oven to 425 degrees F.
• Line a rimmed baking sheet with foil.
• In a small bowl, whisk together the mayonnaise, lemon zest, paprika, celery seeds, salt, pepper, and cayenne.
• Arrange the chicken on the prepared baking sheet.
• Slather the mayonnaise mixture over the chicken.
• Bake until the juices run clear when the chicken is pricked with a fork, about 20 to 25 minutes.
• Transfer the chicken to a serving platter and serve hot.

ROASTED SPICY MAYO CHICKEN BREASTS

Steps:

• Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil.
• In a small bowl, whisk together the mayonnaise, lemon zest, paprika, celery seeds, the 1 teaspoon salt, the 1 teaspoon pepper, and the cayenne.
• Season the chicken with the additional salt and pepper. Arrange the chicken on the prepared sheet. Slather the mayonnaise mixture over the chicken. Bake for 20 to 25 minutes, or until the juices run clear when the chicken is pricked with a fork. Serve hot.