Roasted Chicken Tacos

12 Ratings
  • 5 3
  • 4 4
  • 3 2
  • 2 1
  • 1 2

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.

Everyday Food, September 2009

Gallery

Read the full recipe after the video.

Recipe Summary

total:
1 hr
prep:
10 mins
Servings:
4
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Ingredients

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.

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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.

  • 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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Reviews (2)

12 Ratings
  • 5 3
  • 4 4
  • 3 2
  • 2 1
  • 1 2
Martha Stewart Member
07/27/2011
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!
Martha Stewart Member
09/28/2009
I made these and was not wild about them. Here are my results: http://marthaandme.wordpress.com/2009/08/30/chicken-taco-diatribe/
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