Baked Chicken with
Roasted Garlic & Basil Mayonnaise

This Baked chicken with Roasted Garlic and Basil Mayonnaise is a favorite of ours. There are two options I take with the whole meal preparation which include the shoe string cut baked potatoes.

For the chicken pieces, I baste them with the Roasted Garlic & Basil Mayonnaise before and during the cooking process.
For the potatoes, they can also be basted with the mayonnaise dressing, or they can simply be seasoned with salt, pepper, paprika, basil, rosemary and olive oil and baked separately and then served with a side of roasted garlic basil mayonnaise. Both are delicious and a hefty portion of mayonnaise makes a nice side for each place setting.

Chicken Preparation
Pre-heat oven to 375.
Either a whole chicken or chicken pieces work well with this recipe. Clean chicken and pat dry. Place in a baking dish and season with salt and pepper. Spread the Roasted Garlic and Basil Mayonnaise all over the chicken. Bake in the oven, basting chicken every 15 minutes with a glazing of the mayonnaise. Continue baking till chicken is done (approximately 14 to 15 minutes per pound total cooking time) and juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts read 170°F and the thighs 185°, approximately an hour and a half.

Roasted Garlic & Basil Mayonnaise
Creating the mayonnaise is as simple as roasting garlic and pulsing them with a few turns of the food processor. To roast garlic I take a whole head of garlic, slice of the top so the cloves are exposed. Then I place in tin foil and drizzle with olive oil. Tent the foil so the tin isn't touching the garlic and seal. Cook in a pre heated oven at 400 degrees for 15 minutes. Remove foil wrapped garlic from oven, open the tin and insert some basil leaves on top of the garlic. Re-seal and let the heat from the cooked garlic steam the basil leaves. It makes for a beautiful smelling roasted garlic. Let sit for around 15 - 20 more minutes, till cool to the touch. The garlic will be soft like butter. Squeeze out the cloves from their papers into the processor. Add five to six basil leaves, 2 cups mayonnaise, 1/2 tsp. kosher salt, freshly ground black pepper to taste, 1 teaspoon fresh squeezed lemon. Process till smooth. Allways do a taste test and adjust seasonings if necessary.

Ciao and Buon Appetito!


Tom Aarons said...

This looks so rich and delicious and wonderful! And not too hard either. It's making me crave roast chicken! :)

Proud Italian Cook said...

Roasted garlic and basil! I can just imagine how that flavors the chicken! Such a great idea, I would have never thought to use a flavored mayo to glaze all over the chicken. Love it!!

Dharm said...

Oh Yum! That looks so good. I just might have to try this sometime....!!

JennDZ - The Leftover Queen said...

Isn't roasted garlic mayo awesome? But to put basil in it too is pure genius! I bet it would be great as a dipping sauce for sweet potato fries (I make them every week and am always playing with the sauces!)

Lori Lynn said...

How absolutely flavorful! I sometimes put minced garlic in mayo and sometimes roast garlic to serve with French bread and butter - so now I will roasted extra garlic to make your roasted garlic mayo, and throw in basil and maybe some other herbs too?

Cynthia said...

I am definitely going to be trying this soon.