Roast Chicken Tacos Recipe | PBS Food

Roast Chicken Tacos


Prep time: 10 Minutes

Total time: 1 Hour

Yield: Serves 4



  • 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 degrees, about 35 minutes.
  3. 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.
Presented by:
Produced by: