Flavorful Venezuelan Baked Chicken Recipe With Guasacaca Sauce & Roasted Carrots Chicken Recipes Dinner Sauces/Condiments

The Venezuelan sauce known as guasacaca sauce is made with avocado, jalapeno, lime and fresh herbs. This flavorful sauce is often served with roasted chicken and carrots, but is also delicious with vegetables, seafood and other proteins.

This easy baked chicken recipe with guasacaca sauce is a complete dinner. Make the sauce while the chicken and carrots bake. You could even make it ahead of time and store it in an airtight container in the refrigerator.

Cuisine: Venezuelan 
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4

Ingredients

• 1/2 cup olive oil (divided)
• 3 cloves garlic (2 grated and 1 left whole)
• 1 1/2 pounds carrots, washed and cut into 2-inch pieces
• 3 pounds bone-in chicken pieces (with skin)
• 1 avocado, chopped
• 1 jalapeño, seeds removed and chopped (leave seeds in for more heat)
• 2 tablespoons rice wine vinegar
• 1 lime, juiced and zested
• 1 cup chopped fresh parsley 
• 1 cup chopped fresh cilantro 
• 1 tablespoon water

Here's how to make it: 

1. In a bowl, whisk together 1/4 cup of the olive oil and grated garlic. Add the carrots and toss to coat. Put onto a baking sheet (reserve the oil and garlic from the bowl). Season with salt and pepper. Add the chicken to the bowl with the oil and garlic and toss to coat. Put it onto the baking sheet with the carrots. Season with salt and pepper. Cook in a preheated 425-degree F oven for about 40 minutes or until carrots are tender and chicken is cooked through (165 degrees F internal temperature). 
2. Combine the avocado, jalapeno, rice wine vinegar, lime zest, lime juice, remaining garlic clove, half of the parsley and half of the cilantro in a blender. Season with salt and pepper. Pulse until coarsely chopped. With the motor running, drizzle in the remaining 1/4 cup olive oil and water. Blend until smooth. Add more salt and pepper, if needed. 
3. Top the chicken and carrots with the remaining parsley and cilantro. Serve with the guasacaca sauce on the side. 

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