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Avery Island Roast Chicken

Avery Island Roast Chicken

Recipe Submitted By: bakingmad

This recipe takes it's name from Avery Island, the home of TABASCO sauce. With delicious succulent chicken and a mango chilli salsa, this is one seriously cool main course that will wow your dinner guests. Serve with crispy roast potatoes and seasonal vegetables.

Preparation Time	15 minutes
Baking Time	1 hour 20 minutes
Portions	6
Skill Level	Easy
Average Rating

Avery Island Roast Chicken Ingredients

1	Whole Chicken (medium sized)
200 grams	Butter (salted and softened)
2 tbsp	Red Pepper Sauce (Tabasco)
1	Lemon (zested)
1 tsp	Cumin (ground)
1 tsp	Turmeric (ground)
1 tsp	Cayenne Pepper / Smoked Paprika
1	Corrinader (bunch, chopped)
400 grams	Jersey Royal Potatoes
2 tbsp	Olive Oil

Additional Ingredients

For the Salsa

2	Mango (skinned and stoned)
1	Onion (red)
3 tbsp	Corrinader (chopped)
3 tsp	Red Pepper Sauce (Tabasco)
1 grams	lime (juiced)

This recipe uses

How to make Avery Island Roast Chicken

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Pre-heat the oven to 180°C/fan 160°C/gas 4.
In a bowl, with a spatula, cream the butter and the Tabasco, lemon zest, spices and coriander until combined.
Take the chicken and create a pocket between the breast and the skin. Push 2/3 of the spiced butter into this pocket and smooth the skin with your hands to distribute it evenly. Rub the remaining butter over the chicken legs.
Place the bird in a large roasting tin ensuring that there is space around it. Place in the pre-heated oven for 20 minutes. After this time, remove the tray from the oven and add the potatoes to the pan around the chicken. Toss in the melted butter, add the oil and return to the oven. Continue to cook for a further 30-40 minutes or until the juices run clear when the thickest part of the chicken thigh is skewered.
Meanwhile, make the salsa – finely dice the mango and onion. Mix in the chopped coriander, Tabasco and lime. Stir to combine and set aside.
When the chicken is cooked, remove from the oven tray and place on a board to rest for 15 minutes, covered with foil. Continue to cook the potatoes until crisp.
Carve the chicken at the table and serve with the mango salsa, potatoes and a crisp green salad.