Fiesta Roasted Chicken & Avocado Salsa
 
Prep time
Cook time
Total time
 
Dana:
Serves: 2-5 servings
Ingredients
For the Chicken
  • 1 whole chicken
  • ½ large onion, chopped in large chunks
  • 3 cloves garlic, minced
  • ½ Tablespoon chili powder
  • ½ Tablespoon paprika
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper (do 1 teaspoon if you prefer it more spicy)
  • Salt and pepper, to taste
  • Cilantro, for garnish
For the Avocado Salsa
  • 2 avocados
  • 1 small onion
  • Juice from 2 limes
  • 2 Tablespoons cilantro, chopped
  • 1 teaspoon salt
  • 1 teaspoon cumin (optional)
Directions
  1. Preheat oven to 425°F and get your chicken ready.
  2. Mix chili powder, paprika, cumin, cayenne, and salt & pepper. Taste test to make sure the spice level is the way you want it. If you want it less spicy, add more paprika or chili powder. If you want it more spicy, add more cayenne.
  3. Place the chicken in a deep-dish roasting pan (I like this one and this one), and rub it with the spice blend.
  4. Top the chicken with the chopped onions and the minced garlic.
  5. Cover the pan with tin foil or a lid, and place in the oven for 1½ hours. Check and make sure the chicken has an internal temperature of 165°F and is fully cooked. If not, place back in the oven for up to 30 minutes.
  6. Let the chicken cool. Meanwhile, prepare the Avocado salsa:
  7. Dice the avocado and onion in about a centimeter-sized cubes. Mix together then squirt the juice from two limes over them.
  8. Add the cilantro, salt, and cumin, and stir until well combined.
  9. Serve on top of meats, or with chips, and enjoy!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/pampered-paleo-fiesta-roasted-chicken-avocado-salsa/