Roast Chicken and Onion Tacos

Roast Chicken and Onion Tacos
Photo by James Carrier


  • About 1 teaspoon salt
  • 12 to 16 corn tortillas (6 in.)
  • 5 white onions (8 oz. each)
  • 1 chicken (4 lb.)
  • Green salsa (see notes)
  • 2 tablespoons minced fresh oregano leaves or 1 tablespoon dried oregano
  • ½ teaspoon pepper
  • + 1 more ingredients
    • 2 tablespoons olive oil

1. Peel onions and cut lengthwise into 1/2-inch-thick wedges. Place in a 12- by 17-inch roasting pan with 2-inch-tall sides. In a small bowl, mix oregano, 1 teaspoon salt, and pepper. Add half the oregano mixture and 1 tablespoon olive oil to onions; mix well. Set one or two wire racks (overlap, ...

View full recipe at My Recipes


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