Ingredients

The following ingredients have 4 Servings
  • 5 lb. roasting chicken – cleaned and pat dry with a paper towel
  • Fresh Romano or Parmesan cheese, for grating
  • 3 or 4 celery sticks, as a rack to rest the chicken on
  • ½ cup of mayonnaise
  • Juice of ½ lemon
  • 2 garlic cloves – crushed and chopped fine
  • 1 tsp. black pepper
  • 1 tbs. capers – chopped
  • 1 tsp. paprika
  • 1 tsp. dried oregano
  • 1 tsp. red pepper flakes

Instruction

  • Preheat heat oven 350 degrees F:
  • Place the celery ribs on the bottom of a large cast iron frying pan.
  • Place the clean and pat dry chicken on the celery ribs. Set aside.
  • Combine all of the ingredients for the Mayo blend and set aside.
  • Rub the mayo blend all over the skin of the chicken and gently lift the skin and rub the blend gently under the skin as well.
  • Sprinkle fresh ground black pepper over the chicken and grate fresh Romano cheese or Parmesan cheese over the chicken. 
  • Bake the chicken for 20 minutes per pound plus and extra 10 – 12 minutes.
  • Let the chicken rest for 10 –minutes or so before carving.