YIELD: 5 generous servings, each with a trace of carbohydrates, a trace of fiber, and 52 grams of protein.
INGREDIENTS:
- 1 whole chicken (about 5 pounds)
- 1 heaping tablespoon mayonnaise
- Salt
- Pepper
- Paprika
- Onion powder
INSTRUCTIONS:
- Preheat the oven to 375°F.
- If your chicken was frozen, make sure it’s completely thawed. (If it’s still a bit icy in the middle, run some hot water inside it until it’s not icy anymore.) Take out the giblets. (If you’ve never cooked a whole chicken before and you’re wondering where the heck the giblets are, you’ll find them in the body cavity.)
- Dry your chicken, and put it on a plate. Scoop the mayo out of the jar (being careful not to get raw chicken germs in the mayonnaise jar), and use it to give your chicken a massage. That’s right, just rub every inch of that chicken’s skin with the mayonnaise.
- Sprinkle the chicken liberally with equal parts salt, pepper, paprika, and onion powder, on all sides. Put the chicken on a rack in a shallow roasting pan, and put it in the oven.
- Roast for 1 1/2 hours, or until the juices run clear when you stick a fork in where the thigh joins the body. Remove the chicken from the oven, and let it sit for 10 to 15 minutes before carving, to let the juices settle.
