Photo of Peruvian Roast Chicken with Avocado Salad by WW

Peruvian Roast Chicken with Avocado Salad

Total Time
1 hr 25 min
15 min
1 hr
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.


Cooking spray

4 spray(s)

White wine vinegar

2 Tbsp


1 Tbsp

Ground cumin

1 Tbsp


5 medium clove(s), minced

Canola oil

1 tsp

Table salt

1¾ tsp, divided

Cayenne pepper


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)

Uncooked red onion(s)

½ small, thinly sliced


½ small, Hass, pitted, peeled, and thinly sliced

Fresh lime(s)

½ medium, half juiced, half cut into 6 wedges


  1. Preheat oven to 400°F. Spray roasting rack with nonstick spray and place in roasting pan.
  2. Stir together vinegar, paprika, cumin, garlic, oil, 1 1/2 tsp salt, and cayenne in small bowl. Rub spice mixture all over meat and in cavity of chicken. Tie legs together with kitchen string. Place chicken, breast side up, on prepared rack in pan. Roast until instant-read thermometer inserted into thickest part of thigh (not touching bone) registers 165°F, about 1 hour. Transfer chicken to cutting board and let stand 10 minutes.
  3. Meanwhile, combine romaine and onion on serving platter or in salad bowl. Top with avocado; sprinkle with lime juice and remaining 1/4 tsp salt.
  4. Carve chicken into 6 pieces and arrange on platter; serve with salad and lime wedges.
  5. Serving size: 1 piece chicken and 1 cup salad