![Peruvian roast chicken with avocado salad](https://cmx.weightwatchers.com/assets-proxy/weight-watchers/image/upload/t_WINE_EXTRALARGE/oaxu7t5ld75mj9v4tpnj.jpg?auto=webp&optimize=medium)
Peruvian Roast Chicken with Avocado Salad
4
Points®
Total Time
1 hr 25 min
Prep
15 min
Cook
1 hr
Serves
6
Difficulty
Easy
If you don’t have a roasting rack, you can place your chicken on a bed of veggies instead. Either way, lifting the chicken off the pan surface will help it cook evenly. Try 4 whole celery ribs or a few large carrots, halved lengthwise, in the roasting pan and set the chicken on top. Want a bigger salad? Add halved cherry tomatoes and sliced cucumbers.
Ingredients
Cooking spray
4 spray(s)
White wine vinegar
2 Tbsp
Paprika
1 Tbsp
Ground cumin
1 Tbsp
Garlic
5 clove(s), minced
Canola oil
1 tsp
Table salt
1¾ tsp, divided
Cayenne pepper
⅛ tsp
Raw skinless boneless light and dark meat chicken
1¾ pound(s), (start with a 3 1/2-lb whole chicken, skin and wings removed and discarded, and giblets removed)
Romaine lettuce
1 large head(s), thinly sliced (about 6 cups)
Red onion
½ small, thinly sliced
Avocado
½ small, Hass, pitted, peeled, and thinly sliced
Lime
½ medium, half juiced, half cut into 6 wedges