Recipes Ingredients Meat & Poultry Chicken Roasted Chicken Tacos 3.4 (12) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 26, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 hrs Servings: 4 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 roast chicken tacos. 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 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. Rate it Print