Peter's Whole Roasted Avocado Chicken

Submitted by CulinaryQueen

"This is a slight change to his Recipe #247766. He uses a whole chicken in this recipe and adds some more ingredients."

 

• Ready In: 1hr 50mins
• Ingredients: 15
• Serves: 4

ingredients

• 1 roasting chicken
• salt
• fresh ground pepper

• UNDER SKIN STUFFING

• 2 avocados
• 1 lime, juice and zest of
• 1 lemon, juice and zest of
• 2 garlic cloves, finely minced
• 1 teaspoon dried chili pepper flakes
• 2 teaspoons parsley
• 1⁄2 teaspoon Tabasco sauce
• 1⁄4 teaspoon salt

• COATING

• 3 tablespoons honey
• 1⁄4 teaspoon paprika
• 1⁄4 teaspoon Tabasco sauce
• salt & freshly ground black pepper, to taste

directions

1. Preheat oven to 180C/350°F.
2. Line a roasting pan with foil (makes for easier clean-up).
3. Rinse and pat dry the chicken. Sit the chicken in the pan and season with salt and pepper.
4. Cut the avocados in half, remove the stones and scoop out the flesh with a spoon into a bowl.
5. Roughly mash the avocado so that you still have some small chunks. Add the remaining stuffing ingredients, mix together and taste for seasoning.
6. Stuff the mixture between the skin and flesh as best you can all over the chicken. It's OK if some is sticking out.
7. Mix the ingredients for the coating and drizzle or brush the honey mixture all over the chicken skin.
8. Bake the chicken for 1 1/2 to 2 hours, depending on its size, basting occasionally with any juices in the pan or with any leftover honey mixture.
9. Remove from oven when done and allow to rest 5-10 minutes before carving.

Reviews

[woodland hues]

This method produced a really moist, tender chicken. We had a 4 lb bird which roasted for 2 hours with about 3 bastings. The flavour of all the seasonings was missing, however, and I was disappointed as I expected tangy, hot, garlicky...something, anything. I didn't care for the honey in this prep either. I love experimenting, though, and am glad I tried this. Thanks.