And it came out delicious! served it on top of couscous with fennel and was dripping with juice without having that fried taste. Note that the mayo wasn't highly processed (100 grams on the back has only 200 calories compared to the regular 600-800 range for most mayos and 850+ for most oils) and I added some dijon mustard with garlic for a barbecque kick. Is this a viable way to cook the chicken, and if so why?
I've been experimenting with culinary techniques for roasting from people like Cheblowski on youtube and have really amped up my game, but don't really get why it tastes better tbh.
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