Whole Roasted Adobo Chicken with Avocado + Tomato Salad

1 hr 10 min

A spatchcocked whole chicken roasted with adobo seasoning, served with a fresh avocado, tomato and arugula salad.

prepPreheat oven to 450°F / 230°C
prepSpatchcock chicken by removing backbone with kitchen shears
prepRinse chicken inside and out, pat dry
2 tbsp extra virgin olive oil (for the chicken)	Brush chicken with adobo oil & season	Roast 450°F / 230°C, 40–45 min	Rest covered 10–15 min	Serve salad alongside roasted chicken
1.5 tbsp Frontier Co-op Adobo Seasoning
1/2 tsp kosher salt (for the chicken)
1/2 tsp black pepper (for the chicken)
1 [3.5–4 lb] whole chicken, spatchcocked
1 large avocado, halved lengthwise, halved crosswise, sliced	Toss avocado, tomato & arugula with oil	Add vinegar, salt & pepper, toss
2 medium tomatoes, large chunks
2 cups arugula
2 tbsp extra virgin olive oil (for the salad)
1 tbsp red wine vinegar
kosher salt (to taste)
freshly cracked black pepper (to taste)

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