Roasted Chicken with Mayonnaise and Garlic

Mayonnaise makes for a tender juicy chicken that is easy to prepare and delivers a delicious meal every time.

2 heads garlic
1 Tbsp. extra-virgin olive oil
½ cup mayonnaise (preferably homemade)
1 medium Granny Smith apple, quartered
1 (3-4 lb) whole chicken, innards removed (1.3-1.8 kg)
sea salt

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

Slice off ¼-½” of the tops of the garlic with a sharp knife, exposing the individual cloves. Rub each head with ½ Tbsp. of the olive oil, then wrap loosely in aluminum foil. Set the foil-wrapped heads of garlic in the oven and bake for 30-35 minutes, or until the cloves feel soft when gently pressed. Remove the garlic from the oven and set aside until cool enough to handle.

Gently squeeze each clove of garlic into a small bowl and mash thoroughly with a fork. Add the mayonnaise and mix until well blended. Set aside.

Increase the heat of the oven to 450°F (230°C/210°C fan, Gas Mark 8).

Remove the giblets and neck from the cavities of the chicken if necessary; rinse with cold water and pat dry. Carefully slide your fingers between the skin and the breast meat, loosening the skin (don’t worry if it tears slightly). Smear about half of the mayonnaise beneath the skin of the chicken covering as much area over the breast as possible and pushing it down towards the dark meat. Insert the quartered apple into the cavity and sprinkle the surface liberally with the salt, about 2 tsp. worth. Truss the chicken; rub the remaining mayonnaise over the outside of the bird.

Place the chicken breast-side up on a rack in a shallow roasting pan; place in the oven and bake for 20 minutes. Reduce the heat to 375°F and continue roasting for 1-1½ hours, or until the juices run clear when you prick the thigh with a fork or knife. Remove the chicken from the oven and allow it to rest for 10 minutes before carving.

Makes 4-6 servings.