Many parents will identify with ‘David’ from our story, who loves to cook for his family. When his 18-year-old son decides to go travelling around Central America with friends, he naturally wants to give them a proper send-off. And so he makes them a fabulous roast chicken - with a Mexican spin, of course.
- Preheat the oven to gas 6, 200°C, fan 180°C. Finely chop half an onion, add the lime juice, cover and set aside.
- Cut the remaining onions into wedges and spread them out in a roasting tin just large enough to hold the chicken.
- Make 2-3 cuts across the top of each chicken leg, then spread the breast and legs with the tinga paste. Put the remaining lime half in the cavity and put the bird in the tin, breast-side up. Drizzle with the olive oil. Cover loosely with foil and roast in the oven for 50 minutes.
- Remove the foil, but don't discard it. Turn the oven down to gas 5, 190°C, fan 170°C, and roast for a further 35-40 minutes, until the chicken is cooked through. Cover the cooked chicken with the foil and set aside to rest for 15 minutes before slicing.
- Add the avocado, beans, coriander and chilli to the onion and lime mixture to make the salsa. Season to taste. Serve with the roast chicken and onions.
Quickly deseed the chilli by halving lengthways and sweeping the seeds out with a teaspoon.
Leftover tinga paste? Try adding to a bean stew or sausage casserole for a spicy kick.
Freezing and defrosting guidelines
Freeze the chicken only. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 1 month. To serve, defrost thoroughly in the fridge overnight before continuing with the recipe method.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.