Butterflied Chicken with Avocado Salsa

Cook time 1 hour
Servings 4


1 whole chicken, butterflied

1 tsp dried oregano

1 tsp smoked paprika

1 lemon, zest

60ml extra virgin olive oil

Salt and pepper

2 ripe avocado, diced

1 tomato, diced

3 sprigs of coriander, roughly chopped

½ red onion, diced

1 fresh jalapeno, finely chopped

1 lemon, juice

Salt and pepper

Mini corn tortilla, to serve (optional)

Butterflied Chicken with Avocado Salsa


Preheat the oven to 200°C.

In a bowl combine the oregano, paprika, lemon zest, extra virgin olive oil and a generous pinch of salt and pepper. Massage over the chicken and place on a tray lined with baking paper, ensure the breast-side is facing up. Roast in the oven for 40-45 minutes. Once cooked rest for 20 minutes loosely covered with foil.

To make the salsa, combine the remaining ingredients together. Season with salt.

Cut the butterflied chicken in 8 pieces and serve with a generous amount of salsa and warm tortillas.