A fiery tinga paste transforms a Sunday roast into a Mexican feast and with such big flavours, you need a wine that can hold its own. You won’t be disappointed by an Australian Chardonnay – its fresh, fruity undertones bring out the spiciness of the chicken beautifully.
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Finely chop half of 1 red onion, add the juice of half a lime to it. 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, and then spread the skin on the breast and legs with the tinga paste. Put the remaining lime half in the chicken cavity and put the bird, breast-side up, in the tin. Drizzle the chicken and onions with olive oil. Cover loosely with foil and roast for 50 minutes.
- Remove the foil but don't discard. Turn the oven down to gas 5, 190°C, fan 170°C, and roast the chicken for a further 35-40 minutes. Tent the chicken loosely with the foil and set aside to rest for 15 minutes.
- Finish the salsa by adding the chopped avocado, drained beans, chopped coriander and chopped chilli to the red onion and lime juice mixture. Season to taste.
- Serve the salsa with the roast chicken and onions.
Freezing and defrosting guidelines
The roast chicken is suitable for freezing. 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.
See more Roast chicken recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.