Roast chicken with chicken fat garlic mayonnaise
By:
Pollyanna Coupland
Food producer, delicious.
- Published: 7 Jun 24
- Updated: 18 Jun 24
Whisking the delicious juices from roasting a chicken into homemade mayonnaise gives the sauce a deep umami flavour. Adding anchovies, capers and garlic takes your homemade mayo into a godly realm.
Find more summer roast ideas.
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Serves 4
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Hands-on time 20 min. Oven time 1 hour 15 min, plus 20 min resting
Ingredients
- 1 medium free-range chicken
- Extra-virgin olive oil to drizzle
- 600g new potatoes
- Large bunch asparagus, woody ends snapped off
- 120g homemade or good-quality mayonnaise
- 2 anchovies, finely chopped
- 1 small garlic clove, finely chopped
- 1 tsp capers, roughly chopped
- Finely grated zest ½ lemon
- ¼ bunch parsley, leaves chopped
Method
- Heat the oven to 180ºC fan/gas 6. Season the chicken well with salt and pepper and massage with a drizzle of oil. Pour 250ml water into an oven tray, sit a rack on top and put the chicken on it. Roast for 1 hour to 1 hour 15 minutes – it’s ready when you push a small knife into the thickest part of the thigh and the juices run clear. Leave to rest for 20 minutes and reserve 3 tbsp of the juices from the bottom of the tray.
- While the chicken rests, bring a large pan of salted water to the boil. Halve any large new potatoes lengthways. Cook for 12 minutes, add the asparagus and cook everything for another 3 minutes, then drain and dress both with oil, salt and pepper.
- Put the mayonnaise in a bowl, then add the reserved chicken juices 1 tbsp at a time and whisk to emulsify back in. You can have it a little thinner to pour over like a gravy, or keep it thicker for dipping. Once you’re happy with the consistency, stir in the anchovies, garlic, capers, lemon zest and parsley, then taste and season with salt and pepper. Carve the chicken and serve with the warm veg and a generous amount of mayonnaise.
- Recipe from June 2024 Issue
Nutrition
- Calories
- 763kcals
- Fat
- 53g (10g saturated)
- Protein
- 46g
- Carbohydrates
- 24g (3.3g sugars)
- Fibre
- 3.5g
- Salt
- 0.5g
delicious. tips
Don’t waste it Leftovers (if you have any) make a fantastic chicken mayo sandwich.
Easy swaps Asparagus not in season? Just replace it with whatever’s at its peak (ideally something dunkable, such as broccoli florets or carrot batons, for the mayo).
Roasting the chicken over a tray of water creates steam, ensuring your bird stays juicy. It also combines with the rendered fat to give great juices for mixing into your mayo.
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This recipe might have just become my favourite roast chicken dish. I’ve never roasted over water like that before but it really did make for incredibly moist meat. The skin was lovely and crispy which I think was helped my massaging the skin with the oil and seasoning. The mayonnaise is a fantastic finishing touch and goes so well with the chicken and veg. It might seem a little daunting to make but it’s well worth it. A really nice, stress free roast, perfect for summer.