Ingredients with Measurements:
- 1 whole chicken (3-4 pounds)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 2 tablespoons olive oil
- 4 tomatillos, husked and rinsed
- 1 avocado, peeled and pitted
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- 1 jalapeño pepper, seeded and chopped
- 1 garlic clove, minced
- 1 lime, juiced
Special equipment needed:
- Roasting pan
- Blender or food processor
Step-by-step instructions:
1. Preheat your oven to 425°F.
2. In a small bowl, mix together the salt, black pepper, garlic powder, paprika, dried oregano, and cumin.
3. Rub the chicken with olive oil, then sprinkle the spice mixture all over the chicken, making sure to get it in all the nooks and crannies.
4. Place the chicken in a roasting pan and roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F.
5. While the chicken is roasting, make the avocado-tomatillo salsa. In a blender or food processor, combine the tomatillos, avocado, cilantro, red onion, jalapeño pepper, garlic, and lime juice. Blend until smooth.
6. Once the chicken is done, let it rest for 10 minutes before carving.
7. Serve the chicken with the avocado-tomatillo salsa on the side.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Roasting temperature: 425°F
Internal temperature of chicken: 165°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 22g
Carbohydrates: 8g
Protein: 30g
Substitutions for ingredients:
- If you can't find tomatillos, you can use green tomatoes instead.
- If you don't like cilantro, you can use parsley instead.
- If you don't have a jalapeño pepper, you can use a serrano pepper or a pinch of cayenne pepper instead.
Variations:
- You can add more spices to the chicken rub, such as chili powder, coriander, or smoked paprika.
- You can use bone-in chicken thighs or drumsticks instead of a whole chicken.
- You can grill the chicken instead of roasting it for a smoky flavor.
Tips and tricks:
- Make sure to pat the chicken dry with paper towels before rubbing it with oil and spices to ensure a crispy skin.
- Letting the chicken rest after roasting allows the juices to redistribute and makes for a juicier bird.
- If the skin of the chicken is getting too dark, cover it with foil halfway through cooking.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken, place it in a baking dish and cover it with foil. Bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a platter with the avocado-tomatillo salsa on the side. Garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves, lime wedges
Pairings:
- Mexican rice
- Refried beans
- Grilled vegetables
Suggested side dishes:
- Cilantro lime rice
- Grilled corn on the cob
- Black bean salad
Troubleshooting advice:
- If the chicken is not cooked through after 1 hour and 15 minutes, continue cooking until the internal temperature reaches 165°F.
- If the chicken skin is not crispy enough, try broiling it for a few minutes at the end of cooking.
Food safety advice:
- Always wash your hands and surfaces thoroughly before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to a safe temperature of 165°F.
- Store leftover chicken in the refrigerator within 2 hours of cooking.
Food history:
Pollo rostizado, or roasted chicken, is a popular dish in many Latin American countries. It is often seasoned with a variety of spices and herbs and served with a flavorful salsa or sauce.
Flavor profiles:
This dish has a savory, slightly spicy flavor from the chicken rub, and a tangy, creamy flavor from the avocado-tomatillo salsa.
Serving suggestions:
Serve this dish with a cold beer or a margarita for a refreshing pairing.
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Region: Mexican