Juicy, oven-baked mayo chicken coated in a creamy garlic-rosemary mixture and topped with Parmesan for a rich, comforting, and effortless dinner.

1 whole chicken, cut into 6 pieces

1 cup mayonnaise

2 cloves garlic, crushed

1 tablespoon fresh rosemary, finely chopped

1 teaspoon salt

Freshly ground black pepper, to taste

1/2 cup grated Parmesan cheese

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Preheat the oven to 350°F (175°C).
Arrange the chicken pieces in a single layer in a 9×13-inch baking dish.
In a bowl, mix together the mayonnaise, crushed garlic, rosemary, salt, and black pepper.
Spread the mayonnaise mixture evenly over the chicken pieces.
Sprinkle the grated Parmesan cheese evenly over the top.
Bake uncovered for about 1 hour and 10 minutes, until the chicken is fully cooked and golden.
Remove from the oven and let rest for a few minutes before serving.

Dark meat works especially well and stays extra juicy.

Dried herbs can be used—use about one-third the amount.

Add paprika or chili flakes for a bit of heat.

Check for an internal temperature of 165°F to ensure doneness.