Roast Chicken and Onion Tacos Recipe
Indulge in the delightful combination of savory roasted chicken and caramelized onions enveloped in warm corn tortillas, all served alongside a refreshing cabbage slaw and your favorite green salsa. This scrumptious recipe is perfect for family dinners or gatherings and will leave your guests craving more. Inspired by a classic from Sunset magazine, this recipe is designed to be both flavorful and straightforward, making it an excellent choice for cooks of all skill levels.
Recipe Overview
| Attribute | Details |
|---|---|
| Name | Roast Chicken and Onion Tacos |
| Cook Time | 1 hour |
| Prep Time | 20 minutes |
| Total Time | 1 hour 20 minutes |
| Description | Serve with a cabbage slaw dressed with lime juice, oil, and toasted cumin seeds. Use your favorite green salsa on the tacos. |
| Recipe Category | Chicken |
| Keywords | Poultry, Onions, Vegetable, Meat, Mexican, Kid Friendly, Spicy, Microwave, Oven, < 4 Hours |
| Recipe Yield | 12-16 tacos |
| Rating | 5 stars (1 review) |
| Servings | Approximately 12-16 tacos |
| Calories | 257 calories per serving |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Total Fat | 14.5 g |
| Saturated Fat | 3.7 g |
| Cholesterol | 57.5 mg |
| Sodium | 259.7 mg |
| Total Carbohydrates | 15.5 g |
| Dietary Fiber | 2.2 g |
| Sugars | 2.2 g |
| Protein | 16.1 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 5 | Fresh oregano |
| 2 | Dried oregano |
| 1 | Teaspoon salt |
| 1/2 | Teaspoon pepper |
| 2 | Tablespoons olive oil |
| 1 | Whole chicken (about 4-5 pounds) |
| 12-16 | Corn tortillas |
| Green chili salsa |
Instructions
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Prepare the Onions: Begin by peeling the onions and slicing them lengthwise into wedges that are approximately 1/2 inch thick. This will help them caramelize beautifully during roasting.
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Set Up the Roasting Pan: Place the onion wedges in a 12-by-17-inch roasting pan that has sides measuring at least 2 inches. This ensures that the juices from the chicken and onions do not overflow during cooking.
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Make the Seasoning Mix: In a small mixing bowl, combine the fresh oregano, dried oregano, salt, and pepper. Stir the mixture well to ensure that the herbs and spices are evenly distributed.
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Season the Onions: Take half of the oregano seasoning mixture and 1 tablespoon of olive oil, pouring it over the onions in the roasting pan. Toss the onions to ensure they are well-coated with the seasoning and oil, enhancing their flavor.
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Prepare the Chicken: Set one or two wire racks over the onions, making sure they extend beyond the sides of the pan. This allows the chicken to cook evenly without resting directly on the onions.
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Prepare the Chicken for Roasting: Remove the giblets from the chicken and either discard them or reserve them for another use, such as making a flavorful broth. Using poultry scissors, cut along one side of the chicken’s backbone. Open the chicken up and lay it skin side up on a flat surface. Press down gently to crack the bones slightly, allowing the chicken to lie relatively flat.
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Trim Excess Fat: Carefully remove and discard any lumps of fat that may be present on the chicken. Rinsing the chicken under cold water can also help remove any residual blood or impurities. Once rinsed, pat it dry with paper towels.
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Season the Chicken: Rub the remaining tablespoon of olive oil and the remaining oregano seasoning mixture all over the chicken, ensuring it is generously coated to promote a rich flavor.
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Roast the Chicken: Position the chicken skin side up on the racks over the onions in the roasting pan. Preheat your oven to 425°F (220°C) and roast the chicken for approximately 50 to 60 minutes, or until the internal temperature reaches 170°F (77°C) when inserted into the thickest part of the chicken breast and 180°F (82°C) in the thickest part of the thigh joint.
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Rest the Chicken: Once the chicken is fully cooked, remove it from the oven and transfer it to a platter or cutting board. Allow it to rest for about 5 to 10 minutes. This resting period helps the juices redistribute, resulting in a juicier chicken.
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Finish the Onions: While the chicken rests, check the onions in the roasting pan. If they have not yet browned, stir them and return the pan to the oven for an additional 5 to 10 minutes to achieve that perfect caramelization. Scrape any browned bits from the bottom of the pan and stir them into the onions for extra flavor.
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Warm the Tortillas: To serve, wrap the corn tortillas in plastic wrap and heat them in the microwave for about 45 seconds, or until they are just hot and steamy. This step makes them pliable and enhances their flavor.
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Assemble the Tacos: When ready to serve, carve the chicken into chunks or slices, making it easy for guests to enjoy. Place the warm tortillas on a serving platter alongside the roasted onions and your choice of green chili salsa.
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Serve and Enjoy: Allow your guests to assemble their tacos by wrapping the chicken, onions, and salsa in the warm tortillas. They can add salt to taste, creating a delicious and customizable dining experience that everyone will love.
Serving Suggestions
Pair these delectable tacos with a refreshing cabbage slaw dressed in lime juice, olive oil, and toasted cumin seeds to add a vibrant crunch that perfectly complements the richness of the roasted chicken and onions. This balance of flavors and textures will surely make this dish a standout favorite at your table.
Enjoy this satisfying recipe, and relish the smiles on your family’s faces as they dig into these irresistible Roast Chicken and Onion Tacos!
