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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.

  • Prep:
  • Total Time:
  • Servings: 4
Roasted Chicken Tacos

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.

Reviews (2)

  • chriskitten8 27 Jul, 2011

    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!

  • MarthaandMeBlogger 28 Sep, 2009

    I made these and was not wild about them. Here are my results:

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