Roasted Chicken

It’s not often that I make a whole chicken, but when I do I make it worth my while! This great combination of mayo and mustard, makes such a flavorful chicken. Making a whole chicken can be so versatile, you can have it for dinner, use to make a chicken salad, use it in a salad or a sandwich. One chicken, and so many possibilities!! 

Whole chicken
1 cup of water
1/2 cup mayo
1/4 cup Dijon mustard
2 cloves of garlic
 salt and pepper

~ Preheat the oven to 350
1. In a small bowl, combine mayo, mustard, grated garlic, salt and pepper. Mix very well.

2. Take you the guts out of the chicken, rinse well.
3. Rub the mayo mixture all over the chicken. Make sure to get some under the skin and inside.

4. Place the chicken on the stand up chicken roaster or a roasting pan. Tie the legs together.  Pour the water on the bottom of the pan
5. Bake the chicken, basting every 25-30 minutes. Cook for about 2 hours. Make sure the juices come out clear before taking the chicken out. Also, make sure the bottom of the pan does not get dry, add more water if it gets dry.


* I am linking this recipe to the  Wednesday and Thursday PARTIES in my party tab. Why don’t you visit the wonderful hosts and link some of your own projects!

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  1. You know, there is nothing yummier that simple Roasted Chicken at home.

    I don’t do it often, but when I do the kids are waiting in the kitchen,lol.

    I need to try it with your mayo-dijon rub.It sounds great.

    Hope you can come by Foodie Wednesday again and share it.

  2. A Roasted Chicken is one of my favorite things to cook, it produces so many different dishes. Your recipe looks very tasty and would be very moist. I will sure give it a try. Thank you so much for sharing with Full Plate Thursday and hope to see you next week. Have a great week end!
    Miz Helen

  3. This looks so yummy. What a fun way to roast a chicken!

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