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 | ingredients |
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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
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 | Roast Chicken Tacos |
| | Serves 4 | Prep time: 10 minutes | Total time: 1 hour |
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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.
- 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 degrees, 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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