Mayo roast chicken from À Table: Recipes for Cooking and Eating the French Way (page 115) by Rebekah Peppler

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Parsley salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • skvalentine on January 03, 2022

    Delicious! I loved the mayo and used it on the Frites as well. Will make again!

  • Wende on August 07, 2021

    This chicken is so delicious. Seriously, amazingly delicious. The chicken stays so moist that even the leftover chicken is fantastic after a day in the fridge. I accidentally added the lemon juice to the initial mayo mixture because the directions just said to add the lemon, without specifying whether it was the zest or the juice, so my chicken didn't look quite like the picture in the book but close enough. A friend who made this chicken felt that there was was too much mayo, and I can certainly see that point of view, but I thought the mayo with the addition of lemon juice and smoked paprika made a wonderful sauce. I kept the sauce on the side if anyone wanted and did not sauce the servings with it. I served it simply with lemony green beans, instead of with potatoes, so maybe that helped keep the mayo from feeling overly outrageous.

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