You’re in for a treat with this whole roasted chicken avocado tomato salad. It’s the perfect blend of juicy, savory, and fresh that’ll make your taste buds dance. Let’s dive into making this summer favorite!
Why This Recipe Works
- The whole roasted chicken brings a depth of flavor that’s unmatched, with crispy skin and tender meat.
- Avocado adds a creamy texture that contrasts beautifully with the crispiness of the chicken.
- Tomatoes introduce a fresh, slightly acidic note that balances the richness of the dish.
- It’s a one-dish wonder that’s as nutritious as it is delicious, packing proteins, healthy fats, and vitamins.
- Perfect for meal prep, leftovers taste even better as the flavors meld together.
Ingredients
- 1 whole chicken (about 4 lbs), patted dry
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tbsp lime juice
- 1/4 cup cilantro, chopped
Equipment Needed
- Roasting pan
- Meat thermometer
- Mixing bowl
- Chef’s knife
- Cutting board
Instructions
Preheat and Prepare
Preheat your oven to 375°F. While the oven heats up, rub the chicken all over with olive oil, then season with salt and pepper. This ensures every bite is flavorful and the skin gets perfectly crispy.
Roast to Perfection
Place the chicken in the roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F at the thickest part of the thigh. The skin should be golden and crispy.
Let It Rest
Once done, let the chicken rest for at least 10 minutes before carving. This allows the juices to redistribute, ensuring the meat is moist and tender.
Prepare the Salad
In a large mixing bowl, combine the diced avocados, halved cherry tomatoes, sliced red onion, lime juice, and chopped cilantro. Gently toss to mix without mashing the avocados.
Combine and Serve
Carve the chicken and arrange the pieces on a platter. Spoon the avocado tomato salad over and around the chicken. Serve immediately for the best texture and flavor.
Tips and Tricks
For an even more flavorful chicken, consider brining it overnight in a solution of water, salt, and your favorite herbs. This not only seasons the meat throughout but also ensures it stays juicy during roasting. When selecting avocados, go for ones that are slightly soft to the touch but not mushy; they should yield gently under pressure. To prevent the avocado from browning, you can toss the diced pieces in a bit of the lime juice before adding them to the salad. Lastly, if you’re short on time, using a spatchcocked chicken will reduce roasting time significantly.
Recipe Variations
- For a spicy kick, add diced jalapeños or a sprinkle of chili flakes to the salad.
- Swap the cherry tomatoes for sun-dried tomatoes for a more intense tomato flavor.
- Add crumbled feta or goat cheese for a creamy, tangy element.
- Incorporate quinoa or farro to turn this salad into a hearty grain bowl.
- Use grilled chicken instead of roasted for a smoky flavor.
Frequently Asked Questions
Can I use chicken breasts instead of a whole chicken?
Absolutely! While a whole chicken offers a variety of textures and flavors, chicken breasts can be a quicker alternative. Just adjust the cooking time accordingly to prevent drying out, aiming for an internal temperature of 165°F.
How can I store leftovers?
Store the chicken and salad separately in airtight containers in the fridge for up to 3 days. The salad is best enjoyed fresh, but you can add a bit more lime juice to the avocados to keep them from browning.
Can I make this recipe ahead of time?
Yes, you can roast the chicken ahead of time and reheat it before serving. However, prepare the salad fresh to maintain the best texture and flavor.
Summary
This whole roasted chicken avocado tomato salad is a summer staple that’s as flavorful as it is colorful. With juicy chicken, creamy avocado, and fresh tomatoes, it’s a dish that’s sure to impress.
