Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 \N | 3-pound whole chickens, |
| \N \N | Thoroughly rinsed and dried |
| 2 tablespoons | Olive oil |
| 12 \N | Cloves garlic, peeled |
| ¼ cup | Chopped celery |
| ¼ cup | Chopped carrots |
| 2 teaspoons | Southwest Seasoning, or to |
| \N \N | Taste |
| \N \N | Black Bean Sauce (see next |
| \N \N | Recipe) |
| \N \N | Guacamole (see next recipe) |
| \N \N | Pico di Gallo Salsa (see |
| \N \N | Next recipe) |
| \N \N | Fried Tortilla Strips (see |
| \N \N | Next recipe) |
Heat oven to 400 degrees F. Rub chickens inside and out with oil, using 1 tablespoon per chicken. Insert 3 garlic cloves under skin of each chicken breast half. Sprinkle chickens inside and out with onions, celery and carrots. Sprinkle chickens, inside and out, with Southwest seasoning and rub in with your hands. Place chickens, breast-side up, on a rack in a roasting pan and roast until crisp but tender, about 1 hour 10 minutes. Remove from oven, carve thigh and drumstick intact and slice breast meat. To serve, spoon black bean sauce on dinner plates and arrange 1 chicken breast and 1 thigh/drumstick on top. Mound guacamole and salsa alongside and top with fried tortilla chips.