A weeknight roast chicken where the seasoned mayonnaise becomes the whole sauce. McCormick's lime and spice dressing does the heavy lifting, so you can have dinner on the table in under an hour.

Serves 2. 55 minutes, 15 at the stove.

About 550 calories a serving, 45 g protein, 17 g carbohydrate, 35 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat one 3-pound chicken dry inside and out with paper towels. Season the cavity and skin with 1 teaspoon salt and 1/2 teaspoon pepper. Place breast side up in a roasting pan and roast at 425°F [220°C] for 50 minutes, until the thighless juices run clear and skin is deeply golden.50 min
2. While the chicken roasts, whisk 1 cup McCormick mayonnaise dressing with the juice from 1 lemon until loosened to a basting consistency. Set aside.
3. After 30 minutes of roasting, brush half the lemon mayo over the chicken, then brush the remaining half with 10 minutes left on the timer.
4. Rest the chicken for 5 minutes, then carve. Arrange on plates and drizzle any pan juices mixed with the last of the mayo over the meat. Serve with lemon wedges.5 min

Note Swap the chicken for thick-cut fish fillets, roasting at 400°F [200°C] for 15 minutes. Leftovers keep in the refrigerator for three days; shred and mix with the remaining mayo for sandwiches. Serve with roasted or steamed vegetables and crusty bread.