I’ve been roasting it WRONG! | Marion's Test Kitchen

So you want to make the best roast chicken, with juicy meat and golden, crispy chicken skin? Wonder no more: I've got all the best tips and techniques for making the best roast chicken EVER. I'm stepping into the Test Kitchen to analyse oven temperatures, brining techniques and the best bastes, so you don't have to. And the secrets I discovered will BLOW. YOUR. MIND.
00:00 Introduction
00:35 Chapter 1 - Brining
03:37 Chapter 2 - Temperature
05:30 Chapter 3 - Fats
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

[@wngimageanddesign9546]

Mayo has been my trick to making the most crispy and delicious grilled cheese sandwiches. Instead of coating the outside of the bread with butter, use mayo instead. The texture and smell is better. I stuff inside with brie, and some honey Dijon mustard. Or go Italian with mozzarella, garlic powder, and basil. Do use a nice artisan bread with a nice crust.

[@barbwong]

How interesting! Thanks for sharing this tip 😮

[@jamessavery276]

That sound well nice. As I'm cutting down on butter, I will try it.

[@glendacorr8556]

"I'm a mayonnaise girl" I am so happy I saw this today because I have 3 whole chickens in the freezer!!! Thank you

[@MattBlack6]

Sounds like you keep winning the last meat tray down the pub.

[@ayanaramsarra2372]

​@@MattBlack6 Ppl😢

[@lynmichael7476]

I love her complete explanation on how and what is the best way to roast a chicken. I will definitely try the mayonnaise next time. Thanks so much for this lesson.

[@ohwowoh7281]

I love this series! Thanks for testing and producing the best food!

[@margaretcole3244]

My mother used to brine chickens overnight. She said that the chickens would absorb water and be more plump. That way my brothers would think they were eating more. Thank you for helping me get the roast chicken. Ive hated roasting because it was so dry. I use mayo on my salmon gives it a good flavor and very moist. It never occurred to me to put it on chicken.

[@betsylindsay8480]

Well done, Marion! Love a good science project, esp when perfecting the perfect bird. Thank you.

[@davidmar442]

This is exactly the kind of content I love … TYSM !!! ❤️😃

[@davidhalldurham]

Thank you for posting this, Marion. Absolutely fascinating! Keep 'em comin', Mayonnaise Girl!

[@Feebeeee]

Never would have thought to roast a whole chook coated in mayo, definitely going to test for myself. I have been coating chicken tenderloins with your Coconut Sriracha & mayo mixed together & then crumb with some stuffing , panko & coconut mixture & cook in a frying pan & they stay so moist & delicious. One of my family’s favourites. A little mayo & coconut sriracha for dipping them in is so good with some baked potatoes & a crispy side salad. Hmmmm I think I am going to try roasting a chicken with the mayonnaise & your coconut sriracha asap!

[@christinemalaka8636]

Love this...can't wait to try. And I can't wait to try your siracha coconut mayo that another comment mentioned. This is brilliant...thanks for doing the work for us!

[@jonathanwong7017]

Marion’s Test Kitchen is the best series! 😍

[@Marionskitchen]

As thanks Jonathan!

[@Malibucruzer]

Very enlightening! I enjoy a good roast chicken! Thanks a lot for posting this!

[@peachontopk]

Yessss I did this experiment a while back and was blown away by the results! Mayo is a little secret power weapon for MANY recipes that you would never guess had it 👍

[@kenjiyamaha2879]

Putting these concepts to the test in 2 days. ..... fingers crossed❤

[@robinjohnson4785]

That’s amazing! Love your videos!

[@elizabethalphonse1697]

I normally don't like mayonnaise but putting it on chicken to cook is amazing and because mayonnaise is salty you really don't need to salt but you can add whatever seasoning or herbs.

[@traceystoneman1922]

Can’t wait to try this 😊

[@jim.pearsall]

Wow! Great technique!

[@alesiajenkins6018]

Definitely will be given the mayo a try. Thanks for the tip Marion 👍

[@havingalook2]

Now that was fascinating - who knew! Well done.

[@therealnancycarol]

This is clearly brilliant! I got a whole chicken to spatchcock and roast/bake just the other day, so I'll be applying the mayonnaise and upping the temp to see what happens! I'm a little excited!

[@Marionskitchen]

Let us know how you go Nancy!

[@therealnancycarol]

@@Marionskitchen I made a 6 pound, spatchcocked, mayonnaised chicken at 450 F for between 30 and 45 minutes. I have a temp probe that I stuck in the thigh, the temp set for 165 to alert me, which it did. The chicken is/was a deep brown with a few spots here and there a deeper brown. The color makes it look delicious, but the actual tasting is phenomenal. Juicy, tender with a gentle coaxing by fork to fall off the bone experience. This is an amazing way to cook chicken. The higher temperature works so much better. The mayo gives it a marvelous crust. All that aside, the taste was fabulous to slurpy. I was so engrossed in the chicken I forgot to fix anything to go with it. I munched on the backbone while it rested, although it took some restraint to wait 10 minutes. I will always use this recipe from now on. Those rotisserie chickens in the grocery store are now a thing of the past and I'm saving so much money by making this. It's way better too. Thank you so much for doing this experiment. I'm going back in to eat some more. So delicious!

[@robertsmithshair4199]

THANK YOU! at last juicy roast chicken 😊 the high temperature shorter cooking time works so well and brings out lots of tasty juices too. after years of dissapointing dry or rubbery chicken this is revolutionary!! even the leftovers in the fridge stayed juicy for tasty sandwiches 10/10

[@NaturalleKeya]

More of these videos! Cooking is cool but understanding why and which ingredients work best is EVEN BETTER!!

[@Marionskitchen]

Glad to hear you enjoyed it Keya!

[@NaturalleKeya]

@@Marionskitchen 😭ily

[@KlausT]

Now that's a must try!

[@guyalexharrison6865]

It’s mayo on my next chook for sure! Thanks for sharing this 😊

[@TrashCats]

I thought for sure the mayo one is going to stink and was cheering for butter throughout the video. The result is certainly mind blowing. Now I definitely gotta give it a try myself!

[@runswithwindz9875]

Great bit of research Marion. Roast chicken is my favourite food . I love the mayo and will try that, but most important for me is the temperature discovery - I have been cooking too low all my life ! I'm quite excited about this one ( I know - I should get out more ).

[@Marionskitchen]

I was excited too!! 😆😆😆

[@keithbraham6438]

Marion has done it again. I have never liked chicken breast because it is always dry. However I am now a convert and going to whip some up for Sunday dinner

[@michellestella7477]

So you always overcooked it...

[@joanwalford1959]

Interesting facts. Will have to try They all look juicy and delicious

[@rsnd341]

Cooked a chicken breast following your recipe. It came out great. Thank you.

[@theguynextdoor4978]

It's enough to cook it until 70C. I usually cook the chicken skin side down in a pan for about 1-2 minutes on high heat, turn the heat down to medium-low, cover it with a lid, and cook it until the Meater shows about 62-63C at the phone, pull it out and let the breast rest and carry over cooking with the thermometer inside until 70.72C. Cooking it til 75C and then letting it carry over cooking further until 80C will overcook it.

[@shawnfoodfever]

wow ,is amazing comparison😍😍😋😋

[@Tanias112]

I have always roasted my chickens at 180C, the other day I cooked a herb butterfly chicken for the first time and the instructions said to cook it at 220C, it took about an hour to cook, it was so tender, even the breast part of it, full of juices, really impressed.

[@MattBlack6]

We usually loosen up the skin and stuff butter underneath as well. Might try that with mayonnaise on top.

[@jakebeers3027]

For my mom's crispy baked whole chicken... Preheat oven to 450°f bake chicken 30min at 450°f. Without opening the oven door... Turn oven down to 350°f continue to cook approx 30min until juice runs clear. I always just used salt pepper and butter... I'm gonna try the mayo this is the crispiest juiciest chicken

[@therealnancycarol]

I like this recipe. Turn it down for the last half. Might just give Mom's instructions a whirl. Thanks, Jake!

[@Teri313-]

I use mayo as a marinade for chicken and swordfish. One of my favorites is mixing salt, pepper, and granulated garlic into the mayo, coat several bone-in/skin-on chicken thighs, place in a single layer in a slow cooker on low for 6-7 hours, then carefully move them to a sheet pan and broil for a few minutes until the skin crisps up and turns brown. The bone will slide right out, then slice. Super moist and tender chicken with a crispy skin - so good!

[@Mrs.Patriot]

Great video! Thanks!!! Just be sure to make your own mayo. It's so easy and only has egg, oil, lemon juice, vinegar, salt, and dry mustard. Use an immersion blender as shown in several videos here on yt. I use half butter half mayo to make my garlic herb spread for under the broiler. Mmmm.

[@donna25871]

Marion watching this video just made me hungry for roast chicken (cooked using a dry brine at high heat with mayonnaise).

[@RickTurner81]

Chicken for dinner it is!!!! Love your work Marion👌

[@Marionskitchen]

Thank you!

[@troyboy4345]

I always stuff my chicken with a whole onion, give the chicken more moisture and I cover my chicken for the most of the cooking then uncover and then baste for the last 20 mins or so .... salted butter every time for me, never failed.

[@lindafletcher1628]

I mayonnaise split wings abd bake at high heat, crunchy delicious no fry wings, Also coat my white chicken strips and pork chops with mayo then dry crumbs and bake. Great chicken tenders and moist chops

[@lunertaiyou]

Egg on the pie crust makes it brown nicely. I don’t see how the mayonnaise is so mind-blowing. I would love to see how an egg wash on the outside would turn out.

[@alessandrolocascio2226]

I tried roasting a chicken covered in mayo after watching a Sam the cooking guy, video. I can confirm it is Amazing!!!!!

[@marypeterson1053]

Using mayo for grill cheese sandwiches is awesome also. Who knew..

[@vp5134]

@Marion I always baste my roast chicken with a good helping of mustard mixed with butter. It's Amazing! I would guess it's a bit like the mayonnaise version with a more spicy note.

[@TiannNChong]

some store bought mayos and homemade mayo recipes use mustard as one of the ingredients, so you're not far off!

[@darrelljanssen588]

I mix a tsp of corn starch into the mayonnaise. Super crispy skin!

[@mikebass2700]

Hmmm...how about a combination of butter and mayonnaise? Enjoyed the vlog!

[@SueK2001]

I’m going to have to try this! My family loves my roasted chicken but the skin is never that crispy.

[@myutube6422]

I've always put mayo on the inside of a salmon, never thought about using it on the outside of a filet, but try it as well as always on chicken. That might also be smart for many air-fried foods.

[@ramonadowning6102]

Mayo also works well on salmon. Learned it from my daughter.

[@Metoobie]

great vid! I'm curious; which of the fats on high heat produced the smokiest kitchen?

[@CountDrunkula]

Dry brine vs wet also needed a non brined piece as a control. I use mayonnaise on the outside of grilled sandwiches and now I'll try it on chicken, too.

[@CruzR1111]

I heard about using aioli/mayo from a Brazo lady when we were talking about how much we loved the smoky aioli sauce (uses liquid smoke) at the Brazilian bbq place. I haven’t tried it yet but now I want to try it soon as I get home from Noosa! Also I bought a boneless whole chicken from Coles and roasted it i was so confused when it said to do it for 230C even in fan forced oven but it still had the Same cooking time estimate as a Woolies butterflied roast 25-30 mins later per 500g at 180C. I kept hovering by the oven door cause it felt so unnatural. Though it did say to put it in foil for first 25 mins which I did then remaining time uncovered which made the skin meh 🫤 but now I will trust to do it without the foil. Thank you.

[@CruzR1111]

@@kerriefryer1299 please write an update when you do. if I do it first I will let you know. 🤩

[@CruzR1111]

@@kerriefryer1299 🙏💗

[@lukehunter9296]

Love bringing my chicken 24 hours prior in a solution made up of honey salt lemon herbs and peppercorns and bay leaves, never had such moist succulent chicken.

[@bluedrummajor2876]

I normally roast chicken at 220C/425F. I prefer olive oil for oven roasting and butter for a pan saute.

[@asalucas]

awesome

[@kymberly2111]

When this video first popped up on my feed I thought it was Maggie Taberer, spooky.

[@saadat5456]

We always do the mayo+garlic chicken. It is delicious 😋

[@Marionskitchen]

Ooooh yum!

[@ericmcmaster1451]

I often use mayo on the outside of my grilled cheese instead of butter. The results are the same as butter but easier to spread. So now its time to try your chicken with mayo. Looks delicious! Cheers...

[@dawnvan-de-ruyter1541]

I've got to give mayonnaise a try next time I do a chicken. Maybe try garlic mayonnaise yum

[@NguyenForTheWin]

Clarified butter/ghee gives an amazing red burnished color.

[@TiannNChong]

re: using mayo to baste the skin - even if you don't have any mayo lying around (maybe you're the type who doesn't buy mayo because you hardly use it), it's easy to whip up a small batch of mayo (perhaps even just enough for chicken basting purposes), especially if you own a stick blender. all you need is a neutral tasting oil (a refined olive oil / vegetable oil), eggs (can be raw or hard-boiled - there's recipes that use either), salt, some acid (can be a tangy mustard, apple cider, rice vinegar, wine vinegar, buttermilk / buttermilk powder), sugar and pepper - all pantry items.

[@peternixon1460]

Another consideration - chicken size. A larger chicken at higher temp less likely tp be cooked internally at a higher temp than a smaller chicken.

[@cynot71]

SODIUM! Look at the ingredients for the mayo. It's the additional sodium (+ the fat) that helps crisp up the skin and gives it that awesome color.

[@emersonr5599]

Love the pan used for the whole chicken? Anyone knows the name of the pan?

[@DianeMcFarlane]

The 1.7kg whole chicken turned out so crispy on the outside but still very moist inside, cooked at 240C for 50mins. The skin was very salty though - do you recommend rubbing off all or some of the salt before putting the chicken in the oven. Will definitely try again with less salt on the outside. Thank you for this wonderful recipe.

[@mariecrowe8843]

Omg a mayo revelation❤

[@gmasky]

Thanks for this excellent video. A question: Do you rub the salt and brush on the Mayonnaise and keep it overnight, or do you apply Mayonnaise just before baking.

[@brokenglassshimmerlikestar3407]

mayo is made of oil and egg so it stands to reason it would produce nice crispy skin. now if only bottled mayo doesn't come with preservatives and stabilizers

[@mimosveta]

there's that foolproof recipe for mayo in a jar. you add an egg, spoon of vinegar, spoon of lemon juice, some salt, and fill the jar up with sunflower oil (you can also use part olive oil, but more olive oil you add, more eggs you'll need). you don't fill the jar up to the rim, just enough so that you can put a stick blender all the way down and it doesn't overflow. you let it sit for a few minutes, so that it is all on same temperature. you turn the blender on, and keep it at the bottom of the jar, until the concoction at the bottom of the jar, starts to look like mayo, then you slowly slowly bring the blender all the way up, so that rest of the oil is incorporated. if you do it too fast, and it breaks down, add another egg, wait few minutes, and start again. if you only use sunflower oil, it will be really stiff, so adding some olive oil is good idea, or, you can also add some cold water and reblend it, and now it will be more what you expect from mayo once you're done, you can add herbs and spices, and it's already in the jar, so, stick blender is the only thing you need to clean. i was using this recipe as a kid, when we were under sanctions and only had access to staples, I loved mayo, but it was too expensive, and it wasn't available in the nearby store. then sanctions were lifted and I forgot about it, until I run into that recipe at downshiftology channel - pretty sure as a kid I wasn't using lemon juice tho, but yeah, if I could do it as a kid, then anyone can do it. and, no additives and no preservatives and no nothing you don't know

[@antm64]

I have a 7 pound roasting chicken about to go into the oven...while not brined, I'm definitely going to use mayonnaise and high heat! Thank you!!

[@Marionskitchen]

Hope you enjoy it! -Team Marion's Kitchen

[@devvvvvn]

My mom used to put mayonnaise on chicken breasts growing up and it really is magic

[@Marionskitchen]

It truly is Devon! 😍 -Team Marion's Kitchen

[@HappybyChoice]

I wonder if it matters which mayo gets used. Most are made with soybean oil. Healthier mayo’s are made with other oils, like avocado, coconut, or olive oils.

[@margaretdavidson935]

Not surprised. Using mayo on the outside of a grilled cheese sandwich produces a beautiful golden sandwich.

[@hillfoxtc]

I’ve done turkey for Thanksgiving with Mayo but I never thought about doing it with a chicken! Time to try it. Also, where did you get the thermometers at?

[@carolinewoffard982]

Mayonnaise also gives you the perfect browning on grill cheese as well. Just apply crust to crust

[@tobysemler]

Hi Marion, I want to try the 240 degree roast. Any idea how long per kg? Thanks in advance. Love your channel x

[@vizluv]

Mayo also makes a great coating for fish or chicken without fussing over the whole flour, egg, crumb palaver and the oil in the mayo means you can oven cook.

[@gnomevoyeur]

The fat experiment might be interesting with poultry fats, like schmaltz, duck fat and goose fat.

[@christianchauhan23]

💛 all your video's mam👍

[@fayito9970]

Mayo has been the way to go in my family forever --and on a grilled cheese sandwich . My guess :. It's the egg in the mayonnaise -- it cooks first, sealing juices in, and crisping things up.

[@therenaissanceredneck8825]

Honey, mayonnaise is the best!!! You should try adding fresh herbs to it. I make and herb mayonnaise for my Prime Rib. You should try it out and see how you like it.

[@meganblandin]

Mayonnaise is also superior for grilled cheese (instead of butter)! Beautifully golden & toasty and it will never tear apart your bread, like cold butter. And it makes sense, right? Mayo is oil and eggs, which are known to bring crispiness and a deep golden hue.

[@Amos_grey]

Hey beautiful 💗💗 How are you doing ?

[@daves5988]

You need to cook it in the Air Fryer, best Roasting Ovens ever! Pork, Lamb Rack & Chicken all come out cooked to perfection. Great to reheat left overs to safe Temp as well.

[@Sequeira1989]

8:03

[@MinnieOnCam]

I need to see a full cooking video of a roast chicken with mayo and seasonings.

[@XOjmmXO]

Been using mayonnaise for making grilled cheese for years! Never use butter anymore! Turns out golden brown and crispy every time!!

[@ChouricoDeChineze]

The next video is gonna be gochughang and mayo or mayo and miso. Hahaha. I’m so happy for this

[@Marionskitchen]

Now that’s a great idea!!!

[@CopenhagenDreaming]

I don't really like skin on anything - so I've never been too bothered if the skin wasn't perfectly crispy! However, when I roast a whole chicken I obviously don't do it just to eat it alone, and since many other people enjoy crispy chicken skin I think I'll have to give this mayo-and-higher-temp thing a go! After all, half of the enjoyment of cooking is to have others eat and enjoy the result.

[@6969baron]

BRILLIENT BEST COMMENT EVER " I A MAYONNAISE GIRL" IM DEFO GONNA TRY THAT SHOULD WORK FOR DUCK AND TURKEY

[@giakristta9029]

So what was the time? Or just depend on the temperature?

[@brucelee3388]

Which sort of mayonnaise? Egg Mayo? Japanese Mayo? Oil & Vinegar? Alphabet soup of industrial chemicals Mayo in a tube? 'Traditional' chicken in Oz used to involve floating it in a couple of inches of 'dripping' - lard, tallow, whatever rendered out of any meat - surrounded by an assortment of potatoes, carrots, pumpkin, onions, then drowned in gravy made from all the crispy bits left when the meat & veg was removed & the dripping poured back into its pot. Color, if needed, was Vegemite. For Christmas, cooked in a sweltering 35C plus kitchen, no fan or air conditioning.

[@roscored1000]

Wet brine, slow roast and then high temp to crisp it up, that is my way. Mayo could be good addition though must try it. Thanks

[@roscored1000]

Well I wet brined a chook for 6 hours, time poor, added mayo to the outside and used my rotisserie on the mighty Weber Go anywhere charcoal BBQ. It was amazing, moist and tasty and without any mayo flavour. thanks Marion, a winner for us but of course you knew that already. cheers

[@nicekit]

Hi Marion I tried out this roasting method and it works wonders on the chicken, however I usually roast roots and corn together with the chicken And they are so burnt and black! Any tips on this?

[@ammy1977]

Hi Marion! Received the MAKO and made my first dish of Kimchi Fried Rice in it. It was such a beauty to work with…nothing stuck and I’m so glad I no longer have to deal with ingredients flying out of my pans and onto my stove 😂. Can’t wait to cook with it a lot more! It’s worth every dollar. Is there anywhere I can leave a positive review? Checked the website and my inbox and don’t seem to see any links to review ❤😊

[@Marionskitchen]

Oh yay!! This makes me so incredibly happy!! ❤️❤️❤️ I am so grateful that you would take the time to write a review. So kind of you! If you scroll to the bottom of this page you’ll find a review option shop.marionskitchen.com/products/mako-wok-kit Again, I’m most appreciative! Enjoy your wok! ❤️❤️❤️

[@colinwoods5663]

As there are many types of Mayo in the supermarket which did you use

[@prosserd]

I tried using mayo on grilled cheese and althought it makes for great browning, I can definitely taste soyabean oil on the sandwich so I switched back to butter. Chapter 4: Air-drying skin (uncovered in fridge for hours) vs no air-drying skin (same time/same temp/both buttered)

[@60Airflyte]

I use mayo for my salmon and now will try it on my chicken.

[@gerryhouska2859]

Mayonnaise is great, also on fish to make the crumbs stick.

[@whynottalklikeapirat]

Sometimes I like doing it this way, which was pioneered by a single mom who couldn’t cook worth shit even if she had the time, and would just throw things together and cook it randomly: Put the chicken on your grill or tray, salted, peppered and oiled if you like. Bung it into a COLD oven, set the temperature to 230 C and leave it there for an hour, take it out, let it rest for 15 minutes and there you go. Completely brown and crisp, yet VERY moist and juicy, yes particularly the breast. This method which kinda involves too little heat to begin with and too much by the end allows for a slow general heating of the meat which is what preserves the juice. Because of the intense heat at the finish, it still browns, even though it’s been kinda slow-boiling away from the inside for the first long period of time. The risk here is not getting enough heat to cook through the bone before the heat begins drying it out as normal. To check - stick a knife into the bone socked in the armpit under the wing, it’s the best place to check if it’s all the way done. Depending on the size and initial temperature of the chicked and how your oven works you may want to add 5-15 minutes of cooking time, you’ll find out after one or two tries what works for you. WHen perfectly done it will do that final bit of cooking through while resting. If you’re not sure, leave it in the turned off oven with the door open and maybe covered with a sheet of tin foil for part of the resting time. What this methods does NOT achieve as well as say one hour at 200 C is breaking down any tissues. It’s not really a problem, but you may find that you can’t tear the thigh from the body as easily but that you have to cut through the joint. However this is a small price to pay for meat which has preserved its juices, texture and flavour without violently, frying the shit out of everything. I thought I’d seen it all but this is really good, especially if you aim to save the breast for cold cuts or salads …

[@S_R231]

Thank you for the video. Two questions, if you don’t mind? 1. What is the oven thermometer you are using 2. Would you herb the mayonnaise to impart a deeper flavour? Cheers

[@Marionskitchen]

Glad you enjoy this recipe Siew 😍 -Team Marion's Kitchen

[@annother3350]

I roast my chicken at full temperature until the skin looks the right colour, then turn it down to cook through