Prep time: PT30M
Cook time: PT30M
Total time: PT70M
5 stars (6 reviews)
- Preheat oven to 450℉.
- Place the whole chicken on a cutting board and flip it over, breast side down, so that the backbone is face up. "Spatchcock" the chicken, or remove the backbone, by using a pair of good poultry shears to cut along both sides of the backbone. Discard the backbone (or save it for making stock). Rinse chicken (inside and out) and pat very dry.
- Transfer chicken to a large oven safe skillet (I use a cast iron) or sheet pan, cavity side up.
- In a small bowl, combine the oregano, paprika, cumin, garlic powder, salt, pepper and avocado oil and stir until well combined.
- Brush 1/4 of the seasoning mixture on the inside of the cavity. Flip chicken over skin side up and pat dry one last time. Brush the remaining seasoning mixture all over the top of the chicken, until evenly coated.
- Transfer chicken to oven and cook until the chicken is cooked through, 35 to 45 minutes depending on the size of your chicken, or until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
- Remove chicken from oven and let rest for 10 minutes before serving.
- Quarter the chicken, and serve with the green sauce.
- Pour oil into the jar. Crack the egg into the oil and let settle into the bottom of the jar.
- Place the immersion blender into the jar and position the blade directly over the egg yolk. Turn the immersion blender on low and hold in place, while blending, until the bottom of the jar starts to turn into a creamy emulsion, about 15 seconds. Once you see that creamy emulsion, start lifting the blender up a bit and pressing it back down, essentially emulsifying the mixture above the mayo at the bottom, bit by bit, until you reach the top and it’s a creamy, mayo texture.
- Add the jalapeno, white vinegar, salt, pepper, garlic, cilantro, and lime juice. Use the immersion blender once more to blend all ingredients until well combined.
- In a small jar, combine the olive oil, apple cider vinegar, lime juice, garlic, salt and pepper. Shake to combine.
- In a separate bowl, add the iceberg lettuce. Top with sliced avocado, tomato and cucumber.
- Toss with dressing immediately before serving.
- Plate chicken with the simple avocado salad. Serve with tangy green sauce and enjoy!