Roasted Chicken Tacos
Martha shares an easy, inexpensive recipe for roasted chicken tacos.
Roasted Chicken Tacos
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Roasted Chicken Tacos
Martha shares an easy, inexpensive recipe for roasted chicken tacos.
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Everyday Food, September 2009
- Prep Time 10 minutes
- Total Time 1 hour
- Yield Serves 4
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Ingredients
- 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
Directions
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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.
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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.
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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.
For how quick and easy this recipe was, I give it five stars hands down. The flavors are so simple yet so apparent. I have made this many times, sometimes I even cheat and buy a rotisserie chicken at the grocery store for a really quick meal! I also add salsa verde sometimes. Delicious!
I made these and was not wild about them. Here are my results: http://marthaandme.wordpress.com/2009/08/30/chicken-taco-diatribe/