This mayo chicken is my favorite chicken recipe, which I learned while doing low-carb dieting. I prefer dark meat, so I use 4 legs and thighs. You can make this recipe with pork chops as well.
1 whole chicken, cut into 6 pieces
1 cup mayonnaise
2 cloves garlic, crushed
1 tablespoon finely chopped fresh rosemary
1 teaspoon salt
freshly ground black pepper to taste
½ cup grated Parmesan cheese
Preheat the oven to 350 degrees F (175 degrees C).
Place chicken pieces into a 9x13-inch baking dish. Stir together mayonnaise, garlic, rosemary, salt, and black pepper in a bowl. Spread mayonnaise mixture over chicken; top with Parmesan cheese.
Bake in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour and 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
