Few things smell better than a chicken roasting in the oven: herbs warming, skin crisping, juices bubbling in the pan. This roasted chicken delivers all of that, plus a rich pan gravy that makes everything on the plate taste better.
The secret to that impossibly crispy skin? Mayonnaise. It sounds unusual, but the oil and egg in mayo create the perfect coating for browning, while the herbs infuse right into the skin. No trussing, no basting, no fuss. Just slather, stuff, and roast.
Tips & Variations
Herb combinations that work:
- Classic: thyme, rosemary, parsley (as written)
- Italian: oregano, basil, marjoram
- Herbes de Provence: lavender, thyme, savory, rosemary
- Simple: just thyme and garlic
Chicken size matters: A 4-pound chicken feeds 4 comfortably. For 6 servings, look for a 5-6 pound bird and add 15-20 minutes to the cooking time. Always rely on internal temperature (165°F), not time alone.
No roasting pan? A 9x13 baking dish or cast iron skillet works perfectly. The sides should be low enough to let heat circulate around the bird.
The Mayonnaise Technique
Why does mayonnaise work so well? Three reasons:
- Fat content: Mayo is mostly oil, which conducts heat evenly and promotes browning
- Egg proteins: The egg in mayo helps the coating adhere and browns beautifully
- Moisture barrier: It keeps the breast meat from drying out while the skin crisps
You won't taste mayonnaise in the finished dish. It simply disappears into perfectly golden, crispy skin.
Making the Gravy
Don't skip the gravy. Those pan drippings are liquid gold.
The key is separating the fat from the drippings. Pour everything into a measuring cup and wait a minute. The fat rises to the top. Skim off most of it (leave about a tablespoon), then use the flavorful drippings as your gravy base.
If your gravy is too thick, add more stock. Too thin? Let it simmer a few more minutes. Taste and season: pan drippings vary in saltiness depending on how much you seasoned the bird.
Serving Suggestions
This chicken pairs beautifully with:
- Mashed potatoes (essential for that gravy)
- Roasted root vegetables
- Simple green salad with vinaigrette
- Crusty bread for soaking up juices
Sunday dinner idea: Roast the chicken while you prep sides. It needs minimal attention once it's in the oven.
Storage & Make-Ahead
Leftover chicken: Store carved meat in an airtight container for 3-4 days. Use in sandwiches, salads, soups, or pot pies.
Gravy: Refrigerate separately for up to 4 days. Reheat gently, adding a splash of stock if it thickens.
Make-ahead tip: Mix the herb mayonnaise up to 2 days ahead and refrigerate. Bring to room temperature before coating the chicken.
Don't freeze: Whole roasted chicken doesn't freeze well. The texture suffers. Better to use leftovers within the week.
Roasted Chicken with Pan Gravy
Nutrition (per serving)
*Nutrition is estimated and may vary based on ingredients and portions.
Ingredients
Chicken
Gravy
Instructions
Chef's Notes
- Use an instant-read thermometer to check doneness. Insert into the thickest part of the thigh without touching bone. - Leftover gravy is great over mashed potatoes or french fries. - Let the chicken rest before carving. This redistributes juices for moister meat.
Frequently Asked Questions
Yes! Softened butter mixed with herbs works well, though mayonnaise gives slightly crispier skin. Greek yogurt is another option, though it browns a bit differently. Avoid low-fat mayo, as the fat content is what makes this technique work.
