New This Month

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 put cut-up slices directly onto tacos.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2009


  • 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


  1. 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.

  2. 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.

  3. 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.

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