I love Ina Garten. Everything she does is brilliant, but I have to say, this chicken is better than hers. I should state, however, that some of the techniques I learned from her. I did this 1 year ago for Thanksgiving and I have been dreaming of it every since. I have tried making a paste out of bacon and herbs. I have tried butter. All are great, but none…NONE…have compared to this. And it’s far easier too. Simply put: mayonnaise. Or as Ina might say, “good mayonnaise.”
Slathering the chicken in mayo and sprinkling salt and pepper over gives you crisp, golden skin. Juicy and buttery looking chicken that stays moist for DAYS in the fridge.
Go with it.
Thank me later.
The best part about this recipe is that your side dish is done when the chicken is done. Not only does cooking the chicken on top of the vegetables save time and space, but all the juice the drips off the chicken gets mixed into the vegetables making them even tastier than you could imagine. Now, you don’t have to use the vegetables listed here, you could do all potatoes (you could even mash them after if you wanted to).