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- Hey y'all, it's Jamie Deen.
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I'm here in mom's kitchen again.
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Mom is visiting the restaurant in Foley, Alabama
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and Panama City, Florida this week.
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So I'm excited I get to come cook for y'all.
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Mom's new countertop is in.
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Black is a perfect color
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because it will show every grain of salt
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and spec of stuff that you have on your counter.
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But it's my mama's house, she can do what she wants.
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Today y'all, I'm doing a really good
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roasted mayonnaise chicken.
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Mayonnaise chicken is probably,
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and I say this maybe too much,
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this recipe we cook a ton at our house
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because it's so simple and it's so delicious.
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Did y'all know that if you put mayonnaise over chicken
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it browns it beautifully?
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It's egg yolks, it's got flour-
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It gives a good flavor.
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And it's beautiful when it's done.
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If you put it on the grill
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or if you do what we're doing today
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and you put it in the oven.
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So I've got three chicken breasts
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that I've kind of patted dry a little bit.
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And our topping, this is a little bit more fancy
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than what we do at our house.
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I'll start with what we do.
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We use about a cup and a half of mayonnaise,
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and this is an important part,
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we're gonna use the zest from two lemons.
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And I went ahead and got started since it was two.
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So I used every bit of that zest
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and we've got some salt going in here
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and we've got pepper in here.
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Now this is where this recipe varies just a little bit.
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We're gonna add celery seeds.
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We've also got a little bit of paprika
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and just a pinch of cayenne pepper,
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which is gonna equal maybe two dashes.
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We're gonna mix all this together.
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Look at all these colors and this texture and flavor.
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Traditionally chicken, you know,
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everything's a little bit higher now
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but chicken is a more affordable dish.
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It's a really good lean protein for your family.
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And so it's so healthy
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that why don't we cover it with mayonnaise?
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I tell you what, I'm gonna transfer this stuff over.
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Let's take a quick break.
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When we come back we'll put this together
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and get it in the oven.
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Okay y'all, I'm also gonna take time
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to season this chicken a little bit on its own.
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I love this big salt.
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We've got some pepper going on here
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and now with our mayonnaise mixture.
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See, I've got three chicken breasts
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so I'm gonna mentally figure out
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about what a third of this is for each one.
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Pop it right on the top.
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One third, two thirds, and then a whole.
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Now I've been practicing that a long time.
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So don't get disappointed if you've gotta steal
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a little bit from one and add to the other.
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This is gonna cook on and drip down,
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so I'm gonna try to cover this top surface area
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Ooh and you know what else would be good about with this?
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Take you a piece of bacon
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and wrap it around the chicken this way.
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Ooh and let all these flavors cook down
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and mingle that bacon in.
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That's a different recipe.
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We're not doing that one today.
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It's going in the oven at 150 degrees.
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Y'all be sure and check your internal temperature.
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You wanna be up to 165 to ensure
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that you've cooked all the bad stuff out of there.
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Probably about, I'd say 25 minutes
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on these chicken breasts in the oven.
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Y'all stick around and we when get done we're gonna eat it.
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Okay y'all, it really was right
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at 25 minutes for our chicken.
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And I know you're gonna say,
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"Oh, Jamie you burnt that chicken."
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That's the mayonnaise.
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See how juicy this chicken is.
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Really get yourself a thermometer
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that you can check your meat,
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'cause if you can cook it to 165 and not overcook it
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the juice that comes outta your chicken.
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Mm, look how juicy this chicken.
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[Woman] Oh, look at that.
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[Jamie] And with our mayonnaise on top,
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it really browns quickly.
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But this is just all flavor there.
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None of this is burnt.
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you can do it with rice and gravy and steam broccoli.
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That's kind of our sides that we do it with,
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but this is perfect chopped up on a little salad.
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You eat a little bit of mayonnaise.
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Fatten it up a little bit.
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Then you lighten it down a little bit
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by eating it with lettuce.
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Thanks for tuning in.
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I'll see y'all around the kitchen.
