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+ servings

Whole Roasted Adobo Chicken with Avocado + Tomato Salad

Serves: 4 people
4.5 from 2 votes
A simple and delicious 5-ingredient meal!
Prep Time10 mins
Cook Time45 mins
Resting Time:10 mins
Total Time1 hr 5 mins


  • 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

For the Salad:

  • 1 large avocado, Cut in half lengthwise, then cut in half crosswise, then sliced
  • 2 medium sized tomatoes, large chunks
  • 2 cups arugula
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • kosher salt, to taste
  • freshly cracked black pepper, to taste


Roast the Chicken:

  • 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.
  • Transfer to the oven and roast in the oven , uncovered, for 40-45 minutes, or until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
  • Remove the chicken from the oven and cover the skillet tightly with aluminum foil and allow to rest for 10 to 15 minutes.

Make the Salad:

  • In a bowl, combine the avocado, tomato, and arugula. Drizzle with the olive oil and gently toss to coat. Add the salt, pepper, and red wine vinegar and gently toss once more until well combined.
  • Serve with the roasted adobo chicken and enjoy!