I can be really, really lazy. Really. That’s why I have chicken once a week. It’s not terribly nutritious when compared to other creature foods like grass fed beef and wild caught fish, but when you leave the skin on you get a nice hit of protein and fat. It does have it’s nutrient-benefits, too. A good, pasture-raised chicken that’s been able to road grasses and feed on its natural diet of bugs and such, will provide a nice mix of B Vitamins (3, 6, and 12) as well as some selenium, phosphorus and even omega-3 fatty acids (thanks to those grasses we talked about). All of this, though, is dependent upon getting high quality birds that have been fed their natural diets. You’re not going to get this stuff from a $2 Purdue bird. If you’re in Whole Foods, that means you’re on the look out for a level-4 bird.

So I made this mayo. It turned out really great. Avocado oil, garlic, I basically read the back of the Sir Kensignton’s jar and recreated it to make it WLC friendly (no sugar, cut the sunflower oil). You can find that baby here.

The problem that I often have when it comes to mayo, is I make way too much, don’t use it all, and it sadly goes bad in the fridge after a couple of weeks. Wasteful, wasteful, wasteful. So I got to thinking. What’s in mayo? Oil, egg, lemon juice…shit…that sounds like a marinade! I keep seeing those commercials for making chicken with Helmann’s…so why not?

Again, I turned to my OTHER Sir Kensington’s jar. This time the Chitople Mayo. Read the ingredients, and make my own version. I preceded to slather it all over my chicken (that sounds weird), and tossed that sucker in the oven.  What came out was a thing of pure beauty. Deeply golden brown, insanely juicy (I’m not going to use the ‘m-word’), and full of flavor.

It was too good not to share.


The World’s Easiest Chicken

1 whole chicken, spatchcocked
1/3 cup mayo
Juice of 1/2 lemon
1 tsp tomato paste
1 tsp salt
1/4 tsp paprika
1/4 tsp
1/4 tsp chipotle chili powder
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp black pepper

Preheat the oven to 425 F

1. Mix all of the spices into the mayo.

2. Cover your chicken in the mayo mixture.

3. Place chicken on a baking rack on a baking sheet, as below.


4. Roast the chicken for 25 minutes at 425, then lower the heat to 375 and roast an additional 30-40 minutes (until the internal temp at the thigh reaches 170 F) until the juices run clear. Let it rest for 15 min, tented in foil, before serving.

See? I told you. It’s the easiest chicken recipe ever.