Description

This Whole Roasted Chicken with Avocado and Tomato Salad is a delicious, healthy dish featuring a perfectly roasted chicken paired with a fresh, vibrant salad. The tender chicken is seasoned to perfection with lemon, garlic, and fresh herbs, while the creamy avocado and juicy tomatoes complement each other in a refreshing, colorful salad. It's a well-balanced meal that’s easy to prepare and perfect for any occasion.

Ingredients

Scale

For the Roasted Chicken:

1 whole chicken (about 4-5 lbs)
2 tbsp olive oil
1 lemon (halved)
4 garlic cloves (smashed)
1 tbsp fresh thyme (or rosemary)
Salt and pepper to taste

For the Salad:

2 ripe avocados (diced)
2 large tomatoes (diced)
1 small red onion (finely diced)
1 tbsp olive oil
1 tbsp fresh lime juice
Salt and pepper to taste
Fresh cilantro or parsley (optional, for garnish)

Instructions

Preheat the oven to 425°F (220°C).
Prepare the chicken: Pat the chicken dry with paper towels. Rub it all over with olive oil, and season generously with salt and pepper. Stuff the cavity with lemon halves, smashed garlic, and fresh thyme (or rosemary). Tie the legs with kitchen twine.
Roast the chicken: Place the chicken on a roasting rack or baking dish. Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
Make the salad: While the chicken is roasting, combine the diced avocados, tomatoes, and red onion in a bowl. Drizzle with olive oil and lime juice, and season with salt and pepper. Toss gently to combine. Garnish with fresh cilantro or parsley, if desired.
Serve: Once the chicken is done, let it rest for 10-15 minutes before carving. Serve with the avocado and tomato salad on the side.

Notes

For a crispier skin, you can roast the chicken at 450°F (232°C) for the last 10-15 minutes.
Feel free to add additional veggies to the salad, such as cucumber or bell pepper, for extra crunch and flavor.
To save time, you can use chicken breasts or thighs instead of a whole chicken, reducing the cooking time to about 25-30 minutes at 425°F (220°C).

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes

Nutrition

Calories: 400
Sugar: 2g
Sodium: 300mg
Fat: 28g
Carbohydrates: 10g
Fiber: 7g
Protein: 30g