Mexican Roast Chicken
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Mexican Roast Chicken

Mexican Roast Chicken

Ingredients

Method

  • 2 red onions
  • 1 lime, half juiced
  • 1.75kg organic whole chicken
  • 2 tbsp Mexican spice paste
  • 2 tbsp olive oil
  • 2 diced avocados
  • 400g tin of black beans, drained
  • Chopped coriander
  • 1 chopped red chilli
  • Preheat the oven to 200C. Dice half an onion and add the juice of half a lime to a bowl. Cover and set aside. Cut the rest of the onions into wedges and spread in a roasting tin.
  • Slash the tops of the chicken legs 2-3 times, then spread with the spice paste and some seasoning. Place the remaining lime half in the chicken cavity, place the bird in the tin (breast side up) and drizzle with olive oil and a sprinkling of salt. Cover loosely with foil and roast for 50 mins.
  • Remove the foil and reduce the heat to 190C, then roast the chicken for another 35 mins. Remove from the oven and leave to rest for 15 mins. Meanwhile, mix the avocado, beans, chilli and coriander to the bowl with the onion and lime juice, then season to taste and serve alongside the chicken.
90 mins
4 serving

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