Ingredients
Scale
- 5 lb. roasting chicken - cleaned and pat dry with a paper towel
- Fresh Romano or Parmesan cheese, for grating
- 3 or 4 celery sticks, as a rack to rest the chicken on
For the Mayonnaise Rub:
- 1/2 cup of mayonnaise
- Juice of 1/2 lemon
- 2 garlic cloves - crushed and chopped fine
- 1 tsp. black pepper
- 1 tbs. capers - chopped
- 1 tsp. paprika
- 1 tsp. dried oregano
- 1 tsp. red pepper flakes
Instructions
- Preheat heat oven 350 degrees F:
- Place the celery ribs on the bottom of a large cast iron frying pan.
- Place the clean and pat dry chicken on the celery ribs. Set aside.
- Combine all of the ingredients for the Mayo blend and set aside.
- Rub the mayo blend all over the skin of the chicken and gently lift the skin and rub the blend gently under the skin as well.
- Sprinkle fresh ground black pepper over the chicken and grate fresh Romano cheese or Parmesan cheese over the chicken.
- Bake the chicken for 20 minutes per pound plus and extra 10 – 12 minutes.
- Let the chicken rest for 10 –minutes or so before carving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
