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Roasted Chicken with Avocado-Cilantro Sauce
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.
4
Servings
45 minutes
20 minutes active
Ingredients
-
3
pounds bone-in, skin-on chicken thighs OR breasts OR a combination, trimmed and patted dry
-
4
tablespoons extra-virgin olive oil, divided
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April 11, 2023
O.M.G.
This recipe is amazing. It is relatively quick and simple which is a plus. There is a lot of sauce but I was happy to use a lot of it with my meal, it was so tasty. I also made it with the Jeera rice that shared the page in the issue, and it was a spectacular pairing. Loads of chopped cilantro sprinkled on top are a must in my opinion. Plus all the extra toppings.
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.
February 10, 2023
The avocado-cilantro sauce is really lovely.
Perfect balance of flavors. The recipe makes entirely too much of it though.
March 25, 2023
Easy to follow, lovely results!
Yes, too much sauce, but not a problem! Used extra for chips the next night. This dish is a keeper!
February 12, 2024
Wow, So easy and good!!
Experiment with different seasonings. This recipe is a sure winner! Fast, easy and delicious!!
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