Roasted Chicken Tacos
A whole chicken is usually a better value than separate pieces. To prep the avocado, split it in half, discard the pit, and scoop the flesh directly onto tacos with a spoon.
- 1 whole chicken (about 3 pounds), rinsed and patted dry (giblets removed)
- Coarse salt and ground pepper
- 12 white corn tortillas
- 1 small white onion, diced small
- 1 small bunch fresh cilantro, leaves roughly chopped
- 1 avocado
- 1 lime, cut into wedges
Place a cast-iron skillet or other heavy ovenproof pan in oven; preheat oven to 450 degrees. Season chicken inside and out with salt and pepper.
Carefully remove skillet from oven; place chicken in skillet. Roast until juices run clear when chicken is pierced between breast and leg or an instant-read thermometer inserted into thickest part of a thigh (avoiding bone) registers 165, about 35 minutes. Cover chicken loosely with foil and let rest 15 minutes. Shred meat into bite-size pieces.
Heat each tortilla over a gas flame, or stack them, wrap in foil, and warm in turned-off oven 10 minutes. Fill tortillas with chicken, onion, cilantro, and avocado. Serve tacos with lime wedges.