Roasted Chicken with Avocado-Cilantro Sauce

4 Servings

45 minutes 20 minutes active

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Venezuelan guasacaca, a bright, tangy sauce made from avocados, herbs and mild green chilies, is a standard accompaniment to grilled meats and chicken. Here we simply roast bone-in chicken thighs or breasts in a hot oven. The cool, creamy avocado sauce is a perfect contrast to the golden brown, crisp-skinned meat.



45 minutes

20 minutes active


  • 3

    pounds bone-in, skin-on chicken thighs OR breasts OR a combination, trimmed and patted dry

  • 4

    tablespoons extra-virgin olive oil, divided

Jaclyn G.
February 15, 2023
Easy weeknight staple
Simple easy weeknight staple. Agreed way too much sauce but I thinned extras for salad dressing and saved rest for dipping later. Chicken skin came out night and crispy, for someone like me who needs some basic cooking skills this is a great one. I did put my chicken pieces in a cast iron skillet rather than baking dish and skin was still crispy.
Kevin S.
February 10, 2023
The avocado-cilantro sauce is really lovely.
Perfect balance of flavors. The recipe makes entirely too much of it though.