Oven-roasted chicken with guacamole

Spring chicken

Dijon mustard

Paprika powder

Lemon

Pepper powder

Vegetable oil or olive oil

Remove the head, neck and feet from the chicken and portion it into breasts and legs. Mix all the other ingredients together and rub the chicken with the mixture. Marinate chicken for a couple of hours in the refrigerator. Season the chicken with salt and place pieces on a baking sheet. Roast the chicken for 14-16 minute in the pre-heated oven on 200 C. Let chicken rest for a couple of minutes before serving.

For guacamole:

2 Avocados, soft

2 Tomatoes

1 Lime

Coriander leaves

1 Red onion

4 Garlic cloves

Tabasco, salt, pepper

Corn tortillas or ready-made nacho chips

Cut the avocado and the tomatoes into dice. Chop the onion and the garlic fine and add to the avocado in a bowl. Add the coriander leaves, lime juice, Tabasco and some salt. Mix it well with your hands and mush it a little bit.