Roasted Chicken with Avocado Sauce

Serves 4

Avocados are a superfood that are a heathy source of protein, fat, carbs and fiber.


3 pounds bone-in, skin-on chicken thighs or breasts or a combination, trimmed and patted dry

4 tablespoons extra-virgin olive oil, divided

Kosher salt and ground black pepper

2 ripe avocados, halved, pitted and peeled

1 1/2 cups lightly packed cilantro or flat-leaf parsley, plus extra chopped, to serve

1 jalapeño chili, stemmed and seeded

1/2 medium white onion, roughly chopped

3 tablespoons white vinegar

Optional garnish: Lime wedges and/or crumbled queso fresco

Heat the oven to 450°F with a rack in the middle position. On a rimmed baking sheet, toss the chicken with 2 tablespoons of the oil, then season with salt and pepper. Arrange skin side up and roast until the thickest part of the breast (if using) reaches about 160°, 30 to 40 minutes.

Remove from the oven and let rest for 10 minutes.

Meanwhile, in a food processor, combine the avocados, cilantro, jalapeño, onion, vinegar, remaining 2 tablespoons oil and ¼ teaspoon each salt and pepper. Process until smooth, 1 to 2 minutes.

Transfer the chicken to a serving dish and pour over any accumulated juices. Sprinkle with chopped cilantro and serve with the sauce.

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