ROASTED CHICKEN & MEDITERRANEAN AVOCADO SALSA 🥑

You can use the oven or airfryer for this chicken, and I promise its going to be one of the simplest, tastiest weeknight dinners you’ve ever made!

The marinate on the chicken makes it come out amazing, and the bright, herby avocado salsa brings it all together.

Here is how to make it:

1.Add 4-5 chicken thighs to a bowl. I like these with skin and bone during cooking for maximum flavor, but you can go without, too.

2.In a separate bowl, mix 1/4 cup olive oil, 2 tbsp tomato paste, the juice and zest of the largest lemon you can find, 1.5 tbsp oregano, 1 tbsp Aleppo chili flakes, 1 tbsp sweet paprika, 1 tbsp garlic powder. Give this a really good mix, then add 3/4 of it to the chicken and coat evenly. Reserve the remaining 1/4 to brush on the chicken later.

3.Mix well, then let the chicken sit and come up to room temp for at least 1 hour, or ideally, marinate for 2-6 hours.

4.Place the chicken on an oven rack and pop the chicken into the oven at 410F for 30 minutes. At 30 mins, remove the chicken, brush with the remaining mixture, and put back in the oven for 4-5 mins. You can also airfry the chicken.

5.While the chicken is going, make a simple but incredible avocado salad. Cube up 1 avocado, finely dice a handful of fresh mint (about 2 tbsp), add the zest and juice of half a lemon, a pinch of salt, and 1/2 tsp of Aleppo pepper flakes.

6.When the chicken is done, plate it up with some of the avocado salad, and enjoy.

ENJOY!

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