Butterflied Chicken with Avocado Salsa
Cook Time 1 hour
Servings 4
Ingredients
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)
Method
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.