Juicy Whole Roasted Chicken with Fresh Avocado Tomato Salad Recipe

Roasting a whole chicken with an zesty avocado and tomato salad brings fresh excitement to your dinner table.

Mediterranean flavors dance across this simple yet stunning dish.

Crisp, vibrant ingredients create a meal that feels both sophisticated and comforting.

Perfectly seasoned chicken emerges golden and juicy from the oven, promising incredible taste.

Ripe avocados and sun-kissed tomatoes add brightness to each succulent bite.

Balanced textures and colors make this recipe a standout choice for casual or elegant dining.

Let’s uncover how simple ingredients can become an extraordinary culinary experience.

Whole Roasted Chicken with Fresh Salad Flair

• Transform a simple whole chicken into a restaurant-worthy meal with minimal cooking skills required.
• Perfect for weeknight dinners or weekend gatherings, this recipe adapts easily to different occasions and serves multiple people.
• Combines protein-rich roasted chicken with a fresh, vibrant salad that delivers a delicious balance of textures and bright, zesty flavors.
• Requires basic kitchen tools and straightforward steps, making it an excellent choice for home cooks of all experience levels who want a delectable meal without complicated preparation.

Ingredients for Roasted Chicken with Salad

• Whole Chicken: A succulent, tender bird perfect for roasting and creating a delicious centerpiece for the meal.

• Salt, Pepper: Essential seasonings that enhance the chicken's natural flavor.
• Lemon Halves: Adds bright, citrusy notes and helps tenderize the meat.
• Garlic: Provides a robust, aromatic flavor to the chicken.
• Fresh Thyme, Fresh Rosemary: Fragrant herbs that infuse the chicken with earthy and savory undertones.

• Avocados: Creamy, rich fruit that adds a smooth texture to the salad.
• Tomatoes: Fresh, juicy ingredient that brings vibrant color and acidity.
• Red Onion: Sharp and crisp vegetable that provides a zesty crunch.
• Olive Oil: Adds richness and helps bind the salad ingredients.
• Lime Juice: Provides a tangy brightness to the salad.
• Cilantro, Parsley: Fresh herbs that offer a final aromatic garnish.

• Kitchen Twine: Used to truss the chicken for even cooking.
• Paper Towels: Helps dry the chicken skin for better roasting.

Instructions for Chicken with Avocado & Tomato Salad

Step 1: Warm Up the Oven

Crank the oven to a toasty 425F so it’s ready for the chicken’s grand entrance.

This high heat will help create a crispy, golden skin that’ll make mouths water.

Step 2: Prepare the Chicken

Grab your whole chicken and give it a thorough pat-down with paper towels to remove excess moisture.

Massage the bird with olive oil, then shower it generously with salt and pepper.

• Lemon halves
• Smashed garlic cloves
• Fresh thyme or rosemary sprigs

Tie the chicken legs together with kitchen twine to keep everything neat and compact.

Step 3: Roast to Perfection

Place the chicken on a roasting rack or baking dish.

Let it sizzle in the oven for 1 hour and 15 minutes to 1 hour and 30 minutes.

You’ll know it’s done when the internal temperature hits 165F and the skin turns a gorgeous golden brown.

Step 4: Create the Zesty Salad

• Diced avocados
• Chopped tomatoes
• Sliced red onion

Drizzle with olive oil and lime juice, then season with salt and pepper.

Gently toss everything together.

Sprinkle some fresh cilantro or parsley on top for an extra pop of color and flavor.

Step 5: Serve and Enjoy

After removing the chicken from the oven, let it rest for 10-15 minutes.

This helps the juices redistribute, ensuring each slice is incredibly moist.

Carve the chicken and plate it alongside the bright, refreshing salad.

Dinner is served!

Tips for Whole Roasted Chicken and Salad

• Pat the chicken completely dry before oiling to ensure the most golden, crackling skin possible.
• Gently crush herbs like thyme or rosemary before stuffing to release maximum aromatic oils inside the chicken cavity.
• Always use a meat thermometer to check the internal temperature reaches exactly 165F for perfectly safe and juicy chicken.
• Allow the roasted chicken to rest 10-15 minutes after cooking, which helps redistribute juices and keeps the meat tender and moist.
• Add lime juice and olive oil just before serving to prevent avocados from browning and maintain vibrant, crisp salad texture.

Reheating Roasted Chicken and Salad Properly

• Store leftover roasted chicken in an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days, ensuring the meat stays moist by placing a damp paper towel over the chicken.
• Slice or shred chicken and place in freezer-safe containers or bags. Freeze for up to 4 months. Label with the date to track storage time.
• Place chicken on a microwave-safe plate, cover with a damp paper towel. Heat in 30-second intervals, checking temperature to prevent drying out. Aim for internal temperature of 165F.
• Preheat oven to 350F. Wrap chicken in aluminum foil with a splash of chicken broth to retain moisture. Warm for 10-15 minutes until heated through, preventing meat from becoming tough.

What to Pair with Roasted Chicken and Salad

• Elevate Wine Pairing: Select a crisp, medium-bodied white wine like Sauvignon Blanc or Chardonnay to complement the roasted chicken's rich flavors and balance the creamy avocado salad.
• Craft Cocktail Match: Mix a zesty Margarita with fresh lime juice, tequila, and a touch of salt to echo the citrusy notes in the dish and enhance the lime-dressed salad's brightness.
• Perfect Beer Selection: Choose a refreshing wheat beer or light Belgian-style ale that cuts through the chicken's richness and provides a clean, crisp counterpoint to the creamy avocado.
• Herbal Beverage Option: Brew a light, citrus-infused green tea that cleanses the palate and mirrors the fresh herb and lime elements in the roasted chicken and salad.

Creative Twists on Chicken and Salad Combo

• Herb-Infused Chicken Variation: Replace thyme with rosemary, sage, or tarragon for a different aromatic profile. Experiment with mixed fresh herbs to create unique flavor combinations.
• Mediterranean Style: Add oregano, lemon zest, and substitute olive oil with a garlic-infused version. Include kalamata olives in the salad for a Greek-inspired twist.
• Low-Carb Keto Version: Keep the chicken preparation the same. Replace red onion with green onions in the salad. Add extra virgin olive oil and increase healthy fat content by including more avocado.
• Gluten-Free Herb Roast: Ensure all ingredients are certified gluten-free. Use fresh herbs without any cross-contamination. Double-check seasoning blends to maintain dietary restrictions while preserving the original recipe's robust flavors.

FAQs

• Can I use dried herbs instead of fresh ones?

Yes, you can substitute dried herbs. Use about 1/3 of the amount of dried herbs compared to fresh. For this recipe, use around 1 teaspoon of dried thyme or rosemary.

• How do I know the chicken is fully cooked?

Use a meat thermometer to check the internal temperature. The chicken is safe to eat when it reaches 165F (74C) at the thickest part of the thigh without touching the bone.

• What if I don't have kitchen twine?

You can use aluminum foil to wrap the chicken legs together or simply leave them as is. Tying helps the chicken cook more evenly, but it’s not absolutely necessary.

• Is there a substitute for lime juice in the salad?

Yes, you can use lemon juice as an alternative. It will provide a similar bright, acidic flavor to the avocado and tomato salad.

Whole Roasted Chicken with Avocado & Tomato Salad Recipe

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4.8 from 38 reviews

• Total Time: 1 hour 45 minutes
• Yield: 4 1x

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Description

Succulent whole roasted chicken from Mediterranean kitchens delivers incredible flavor alongside a fresh avocado and tomato salad. Crisp herb-infused chicken pairs perfectly with zesty salad, offering you a delightful culinary journey through simple, elegant ingredients.

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Ingredients

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Main Ingredients:

• 1 whole chicken (about 4–5 pounds/1.8–2.3 kilograms)
• 2 ripe avocados (diced)
• 2 large tomatoes (diced)
• 1 small red onion (finely diced)

Seasoning and Herbs:

• 3 tablespoons olive oil
• 1 lemon (halved)
• 4 garlic cloves (smashed)
• 1 tablespoon fresh thyme (or rosemary)
• 1 tablespoon fresh lime juice
• Salt and pepper to taste
• Fresh cilantro or parsley (optional, for garnish)

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Instructions

1. Ignite the oven to a sizzling 425F (220C), preparing for a culinary transformation.
2. Meticulously blot the chicken with paper towels, ensuring a moisture-free surface for optimal crispiness. Massage olive oil across the entire bird, creating a glistening exterior. Sprinkle a generous coating of salt and pepper for robust flavor. Nestle lemon halves, crushed garlic cloves, and fragrant thyme deep within the cavity. Secure the legs with kitchen twine to maintain a compact shape.
3. Position the chicken on a roasting rack, allowing heat to circulate evenly. Roast for approximately 1 hour and 20 minutes, monitoring until the internal temperature hits the perfect 165F (74C). The skin should transform into a golden, crackling masterpiece.
4. During the chicken’s roasting, craft the vibrant salad. Dice ripe avocados, juicy tomatoes, and piquant red onion into a harmonious blend. Drizzle with a zesty olive oil and lime juice combination. Season with salt and pepper, then gently toss to marry the flavors. Scatter fresh cilantro or parsley for a verdant finish.
5. After roasting, allow the chicken to rest peacefully for 10-15 minutes, letting juices redistribute. Carve with precision and plate alongside the refreshing avocado and tomato salad, creating a stunning culinary presentation.

Notes

• Moisture is key for a juicy roasted chicken, so thoroughly pat the chicken dry before seasoning to help crisp up the skin and lock in flavor.
• Truss the chicken legs with kitchen twine to ensure even cooking and prevent the legs from burning or drying out during roasting.
• Experiment with herb combinations like rosemary, thyme, or sage to add depth and personalize the chicken’s aromatic profile.
• For a gluten-free and low-carb option, this dish naturally fits dietary restrictions without requiring significant modifications.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Dinner, Lunch, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 2 g
• Sodium: 300 mg
• Fat: 30 g
• Saturated Fat: 5 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 7 g
• Protein: 35 g
• Cholesterol: 100 mg