Roast chicken with guacamole
This Roast Chicken with Guacamole features succulent chicken marinated in zesty spices, complemented by fresh, creamy guacamole. A perfect blend of South American flavors for any gathering.
Cook time 75 min
Prep time 285 min
Ingredients:
2 garlic cloves3 lb whole chicken
2 tbsp lime juice
1/3 cup vinegar
2 tbsp olive oil
2 tbsp paprika
2 tsp ground cumin
1 tsp dried oregano
1/2 cup white wine
2 avocados
2 red hot chili peppers
1/2 red onion
1/4 cup coriander leaves
This Roast chicken with guacamole recipe is a flavorful and vibrant dish that combines the juicy tenderness of roast chicken with the fresh and creamy texture of homemade guacamole. Perfect for a family dinner or a special gathering, this recipe brings together the aromatic spices and ingredients from South American cuisine to create a culinary experience you won't forget.
Instructions:
- In a small bowl, combine the minced garlic, lime juice, vinegar, olive oil, paprika, ground cumin, and dried oregano. Mix well to form a marinade.
- Rinse the whole chicken under cold running water and pat it dry with paper towels.
- Rub the marinade all over the chicken, ensuring it’s well coated, including under the skin and inside the cavity.
- Let the chicken marinate for at least 1 hour, or preferably overnight in the refrigerator for the best flavor.
- Preheat your oven to 375°F (190°C).
- Place the marinated chicken in a roasting pan.
- Pour the white wine into the bottom of the pan.
- Roast the chicken in the preheated oven for approximately 1 hour and 20 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- While the chicken is roasting, prepare the guacamole.
- In a mixing bowl, mash the avocados until creamy but with some chunks remaining for texture.
- Add the finely chopped red chili peppers and red onion.
- Stir in the chopped coriander leaves.
- Mix well until all the ingredients are combined. Set aside.
- Once the chicken is cooked through and beautifully roasted, remove it from the oven and let it rest for about 10 minutes before carving.
- Serve hot pieces of roasted chicken with a generous scoop of guacamole on the side.
Enjoy this delicious Roast Chicken with fresh and spicy guacamole!
With its combination of savory roast chicken and zesty guacamole, this South American-inspired dish is sure to be a hit at your table. The marinade infuses the chicken with rich flavors while the guacamole provides a refreshing counterpoint. Follow these tips for the best results, and enjoy a delicious meal that celebrates the vibrant elements of South American cuisine.
Roast chicken with guacamole FAQ:
Roast the chicken at 375°F (190°C) for approximately 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
The chicken is done when a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Additionally, the juices should run clear when the chicken is pierced.
Store leftover roast chicken in an airtight container in the refrigerator for up to 3 days. Guacamole is best eaten fresh, but if storing, cover it tightly to minimize browning and keep in the refrigerator for up to 1 day.
Yes, you can substitute the white wine with chicken broth or additional vinegar if you prefer an alcohol-free option.
A standard 9x13 inch roasting pan is suitable for a 3 lb whole chicken. Ensure it fits snugly for even cooking and allows for the collection of juices.
Cooking Tips:
- Make sure to marinate the chicken for at least a couple of hours, or preferably overnight, to allow the flavors to fully penetrate the meat.
- For a crispier skin, pat the chicken dry with paper towels before applying the marinade.
- Roast the chicken on a rack to allow the heat to circulate evenly and to prevent the bottom from becoming soggy.
- When preparing the guacamole, use ripe avocados for the best texture and flavor. You can tell an avocado is ripe when it yields to gentle pressure.
- Adjust the amount of red hot chili peppers in the guacamole according to your preferred level of spiciness.
- Serve the roast chicken immediately after it comes out of the oven to ensure it remains juicy and tender, and don't forget to garnish with fresh coriander leaves for an extra burst of flavor.
Nutrition Facts
4 ServingsCalories 1260kcal
Protein 90g
Carbohydrates 20g
Fiber 11g
Sugar 3.87g
Fat 90g
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