Recipe by CulinaryQueen
Another of hubby's experiments that we really enjoyed. He used a Jamie Oliver method of putting the mixture under the skin of the chicken. We used thighs but you could also use chicken breasts.
Top Review by JESMom
This chicken was good, it just wasn't quite as flavorful as I had hoped. To be fair, I don't think I've ever had baked avocado, just the fresh burst of guacamole flavor, so it could just be personal preference. I used chicken breasts, but other then that I didn't alter the recipe at all. I think I'll try this again but marinate the chicken with everything but the avocado, and add the fresh avocado on top afterwards. Cook time was perfect by the way, something I always appreciate :) and produced equally moist chicken.
- 8 chicken thighs
- salt and pepper
- 1 avocado
- 1 lime, juice and zest of
- 1 garlic clove, finely minced
- 1 teaspoon dried chili pepper flakes
- 1 teaspoon parsley
- 2 tablespoons honey
Directions See How It's Made
- Preheat oven to 180C/350°F.
- Line a roasting pan with foil large enough so that you can fold it over as you will be enclosing the chicken.
- Remove any excess fat and overhanging skin from the chicken. Rinse and pat dry with kitchen towels. Season with salt and pepper and lay the chicken pieces, skin side up, on the foil in the roasting pan.
- Cut the avocado in half, remove the stone and scoop out the flesh with a spoon into a bowl.
- Roughly mash the avocado so that you still have some small chunks then add the zest and juice of lime, garlic, chili flakes and parsley. Mix together and taste for seasoning.
- Stuff the mixture between the skin and flesh of each chicken piece. It's OK if some is sticking out.
- Drizzle or brush the honey over the skin of each piece.
- Bring the ends of the foil up and fold over to enclose the chicken, leaving some space for circulation of steam.
- Bake for 45 minutes.
- Remove from oven and let sit 5 minutes. Carefully open foil to allow steam to escape.
- Serve and enjoy!