Smoky Chicken Recipe

Prepare the Marinade

In a bowl, mix olive oil, thyme, rosemary, minced garlic, smoked paprika, salt, and black pepper. Stir until well combined.

Marinate the Chicken

Place the whole chicken in a large ziplock bag or bowl. Pour the marinade over the chicken, ensuring it’s well coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, preferably overnight.

Roast the Chicken

Preheat the oven to 375°F (190°C). Place the marinated chicken in a roasting pan and roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Let it rest for 10 minutes before carving.

Cook Rice and Quinoa

In a medium saucepan, combine rice, quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until all liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Prepare Sweet Potatoes

Preheat the oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, chili powder, and salt in a mixing bowl until evenly coated.

Roast Sweet Potatoes

Spread the sweet potatoes on a baking sheet in a single layer. Roast for 25-30 minutes, turning halfway, until they are tender and slightly caramelized.

Make the Slaw

In a large bowl, combine shredded cabbage, grated carrot, orange juice, lime juice, honey, and salt. Toss until the cabbage and carrot are well coated. Let sit for at least 10 minutes for flavors to meld.

Prepare Tomatoes

In a bowl, toss the halved heirloom cherry tomatoes with olive oil and salt. Let them marinate for 10 minutes.

Make the Salsa

In a mixing bowl, combine diced avocados, chopped tomatillos, cilantro, lime juice, and salt to taste. Mix gently to avoid mashing the avocados.

Prepare the Smoked Crema

In a small bowl, mix sour cream, smoked paprika, lime juice, and salt to taste until smooth and well combined.