Ingredients
- 1[3.5-4 lb]whole chicken
- 2 tbsp extra virgin olive oil
- 1.5 tbsp Frontier Co-op Adobo Seasoning(or any seasoning mixture of your choice works here!)
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 large avocado, Cut in half lengthwise, then cut in half crosswise, then slice d
- 2 medium sized tomatoes, large chunks
- 2 cup sarugula
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- kosher salt, to taste
- freshly cracked black pepper, to taste
Instructions
- Preheat the oven to 450 degrees and arrange a rack in the center of the oven.
- Next, Spatchcock the chicken by using kitchen shears to remove the backbone. Rinse chicken (inside and out) and pat dry.
- In a small bowl, combine the olive oil and adobo seasoning. Whisk to combine.
- Place the chicken, cavity side up, in an oven safe cast iron skillet or sheetpan. Using 1/4 of the adobo mixture, brush the cavity side of the chicken. Flip the chicken over and brush remaining oil mixture on top of chicken. Season the top with a kosher salt and pepper.
- Remove the chicken from the oven and cover the skillet tightly with aluminum foil and allow to rest for 10 to 15 minutes.
