I love this recipe because it uses very few ingredients but produces tender, flavorful chicken every single time. The mayo acts like a built-in marinade, so the chicken stays juicy even with a longer bake time. I also enjoy how adaptable it is, since I can use different cuts of chicken depending on what I have.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 whole chicken, cut into 6 pieces 1 cup mayonnaise 2 cloves garlic, crushed 1 tablespoon finely chopped fresh rosemary 1 teaspoon salt freshly ground black pepper to taste ½ cup grated Parmesan cheese
Directions
I start by preheating the oven to 350°F (175°C). While the oven heats, I place the chicken pieces into a 9×13-inch baking dish, arranging them in a single layer.
In a bowl, I mix together the mayonnaise, crushed garlic, chopped rosemary, salt, and freshly ground black pepper until well combined.
I spread the mayonnaise mixture evenly over the chicken, making sure each piece is well coated. I then sprinkle the grated Parmesan cheese evenly over the top.
I bake the chicken uncovered for about 1 hour and 10 minutes, until it’s fully cooked and the juices run clear. When it’s done, the topping is lightly golden and the chicken is tender and juicy. I let it rest for a few minutes before serving.
Servings and Timing
This recipe makes about 6 servings. Prep time is approximately 15 minutes. Cook time is about 1 hour and 10 minutes. Total time comes to around 1 hour and 25 minutes.
Variations
I sometimes use only chicken thighs and drumsticks for extra juiciness. Adding a pinch of paprika or chili flakes gives the dish a little heat. I swap rosemary for thyme or oregano when I want a different herb flavor. A squeeze of lemon juice added at the end brightens the dish nicely.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the chicken in the oven at 325°F so it stays moist, though the microwave works well for quick portions.
FAQs
Can I use only dark meat?
Yes, I often use just thighs and drumsticks because they stay especially juicy.
Does the chicken taste like mayonnaise?
No, the mayo melts into the coating and keeps the chicken moist without tasting like mayo.
Can I prepare this ahead of time?
Yes, I coat the chicken and refrigerate it for a few hours before baking.
Do I need to cover the dish while baking?
No, I bake it uncovered so the top can brown slightly.
Can I use dried herbs instead of fresh?
Yes, I use about one-third the amount if I’m using dried herbs.
How do I know the chicken is done?
I check that the juices run clear and the internal temperature reaches 165°F.
Can I make this with boneless chicken?
Yes, but I reduce the cooking time to prevent it from drying out.
Is this recipe low carb?
Yes, it’s naturally low in carbohydrates.
Can I add vegetables to the dish?
Yes, I add vegetables like carrots or zucchini, cutting them small so they cook evenly.
What should I serve with mayo chicken?
I usually serve it with roasted vegetables, salad, or steamed greens.
Conclusion
This Mayo Chicken is a dependable, comforting recipe I rely on when I want juicy baked chicken with minimal effort. With its creamy herb coating and tender texture, it’s a dish that fits perfectly into everyday family meals and makes delicious leftovers too.
