Spring Racing Picnic Ideas – Roast chicken mayo wonton cups


I’ve teamed up with Pacific Epping to bring you gorgeous picnic ideas for the Spring Racing Carnival. I’ve sourced all my produce from their Fresh Food Market.

This is a wonderful recipe because you can prepare everything a day or two before, travels well and tastes delicious. It’s also very versatile as you can substitute the roast chicken for potatoes and egg for a vegetarian version. I especially love the sweet, crisp apple bits as you bite into it making it a refreshing twist on an old favourite. If you’re time poor, you can always skip making your own roast chicken and opt for a store bought, ready made chook, this recipe works just as well.

Roast Chicken Mayo Wonton Cups


Roast chicken

1.8kg free range chicken

50g room temperature butter

2tbsp finely chopped fresh sage

2tbsp finely chopped fresh oregano

Small bunch of rosemary with stalk

Rind of half a lemon finely grated

Half a lemon for the cavity

salt and pepper to taste


Mayo Mixture

3/4 cup of kewpie mayo

Juice of half a lemon

3tsp dijon mustard

1 medium granny smith apple, peeled and diced into small cubes

salt and pepper to taste


Wonton Cups

Wonton skins

2tbsp of olive oil

spray oil or add a drop of oil into each muffin tin and spread with a paper towel until all surfaces are well oiled



  1. For the wonton cups, preheat the oven to 180 c. Spray a muffin tin with oil, brush oil on both sides of the wonton skin and mould into muffin tins resembling little cups. Light sprinkle of salt on each cup. Place into oven for 3-5 minutes or until golden brown. Remove from the oven and allow to cool and set. Store in an airtight container in a cool dry place and they will last 2-3 days.
  2. For the roast chicken, preheat the oven to 240 c. Wash the whole chicken thoroughly, then pat dry with paper towel. In a bowl combine, butter, sage, oregano, lemon rind, salt and pepper and mix well. Using your index and middle finger, make a passage between the breast and the skin creating a little pocket, do this for both breasts. The best way is to start from the neck. Insert butter mixture and spread as evenly as possible. Flip the chicken over and repeat, careful not the puncture the skin, spread the butter into the drumstick and thigh. With remaining butter and your buttery hands, rub mixture all over the outside of the chicken, massaging it in. In the cavity goes half a lemon and rosemary. Salt and pepper on the outside to taste. Place the the chicken in a roasting tray breast side down, I do this to keep the breast from drying out as all the juices will run to the bottom of the tray. Roast for 70 minutes or until juices run clear when skewer is inserted into a thickest part of the bird. I like to turn the chicken over for the last 30 minutes to get some colour on the breast side but this is optional. Once chicken is done in the oven, remove, cover with foil and allow to rest for at least 30 mins.
  3. Once the chicken is cool enough to touch, roughly shred the chicken and skin, then chop finely with a knife. You want to be able to spread it when it’s mixed with the mayo. You’ll have plenty of juices left over, instead of throwing it out, reserve it in an airtight container/jar and use it to flavour roast potatoes or make gravy for next time.
  4. In a large mixing bowl, add apples and lemon juice, toss to coat evenly. Then add in the rest of the ingredients including the chicken. Salt and pepper to taste.
  5. To serve, scoop chicken mayo mixture into cups and enjoy. Alternatively, you can serve this with crusty bread or crispy croutons.