Roast Chicken And Onion Tacos Recipes

OVEN ROASTED CHICKEN TACOS

Steps:

• In a mixing bowl or liquid measuring cup whisk together olive oil, lime juice, garlic, chili powder, cumin, coriander, cayenne pepper, salt and pepper.
• Place chicken in a gallon size resealable bag, pour olive oil mixture over chicken. Add cilantro then seal bag while pressing out excess air.
• Rub marinade over chicken well. Transfer to refrigerator and allow to marinate at least 1 hour and up to 6 hours.
• Preheat oven to 425 degrees. Brush a rimmed (preferably dark coated) 18 by 13-inch baking sheet with 1 Tbsp olive oil.
• Remove chicken from marinade and transfer to baking sheet spacing chicken evenly apart. Roast in preheated oven until bottom side is golden brown and crisp and chicken is cooked through, about 30 - 40 minutes.
• Let chicken rest 2 minutes then cut into small strips or cubes. Serve in tortillas with desired toppings.
• Recipe source: Cooking Classy

ROASTED CHICKEN TACOS

Steps:

• 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, 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.

BAKED CHICKEN AND ONIONS

Steps:

• Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.
• Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.
• Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.

ROASTED TACO-SEASONED CHICKEN WITH LIME CREMA

Steps:

• Put the chicken and onion in a large bowl and sprinkle with the taco seasoning. Drizzle with the oil and toss well to coat. Cover with plastic and refrigerate for at least 2 hours and up to overnight.
• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with 2 layers of foil.
• Arrange the chicken and onions on the prepared baking sheet in a single layer, skin-side up. Roast until the skin is crisp and the chicken is just cooked through or an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F, about 45 minutes.
• While the chicken cooks, stir the crema together with the lime juice and zest and cilantro. Season with salt.
• Arrange the chicken and onions on a serving platter and garnish with the cilantro sprigs. Serve with the lime crema on the side.

SPICE-RUBBED CHICKEN BREAST TACOS WITH GRILLED POBLANOS, BBQ ONIONS AND COLESLAW

Steps:

• Heat the grill to high.
• Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices.
• Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill.;
• Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving.
• Heat the grill to high.
• Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl.
• Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing.
• Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole.
• Combine all ingredients in a medium bowl and season with salt and pepper.

OVEN-ROASTED CHICKEN AL PASTOR TACOS

Steps:

• For the chicken al pastor: Put the orange juice, vinegar, chile powder, honey, cumin, oregano, garlic, chipotles, onion and 1 teaspoon salt in a blender. Pulse several times until chunky. Add the oil and pulse to make a smooth marinade. Pour the marinade into a large resealable plastic bag and add the chicken. Marinate in the refrigerator at least 2 hours and up to 8 hours.
• Remove all but the bottom oven rack and preheat the oven to 400 degrees F.
• Cut the top off the pineapple and reserve. Cut off the peel from the pineapple. Cut a 1-inch slice off the top of the peeled pineapple, chop and reserve for garnish. Slice the remaining pineapple in half. Put the bottom of the pineapple on a rimmed baking sheet and insert a long skewer, pointy side up.
• Drain the chicken from the marinade and pat dry. Season with salt and drizzle with a little vegetable oil.
• Thread the chicken on top of the pineapple, then top with the top half of the pineapple. Transfer to the bottom oven rack and roast until the chicken is tender and caramelized on the edges and the internal temperature measures 165 degrees F on an instant-read thermometer, about 1 1/2 hours. Transfer the chicken to a cutting board and let rest 15 minutes.
• For the spicy cabbage slaw: While the chicken roasts, make the slaw. Whisk together the orange juice, lime juice, honey and 1/2 teaspoon salt in a large bowl. Stir in the jalapenos and brine. Whisk in the oil in a slow stream to make a smooth dressing. Add the cabbage, cilantro and red onion and toss well. Refrigerate until the chicken is done.
• For the tacos: Heat the taco shells according to the package directions.
• Put the reserved pineapple top on the chicken and pineapple stack, pushing it through the skewer. This will allow you to hold the stack steady while you cut the chicken and pineapple.
• Use a sharp knife to make thin vertical slices.
• Serve the sliced chicken and slaw in the taco shells with toppings of your choice. Finish with a squeeze of lime.

ROAST CHICKEN WITH ONIONS AND PARSLEY

Steps:

• Heat the oven to 500 degrees. Combine the lemon juice, 1/2 cup parsley, garlic and some salt and pepper, and rub this mixture all over the chicken. Put the chicken, breast side down, on a rack in a roasting pan and put the pan in the oven.
• While it's roasting, melt the butter or heat the olive oil in a medium skillet or saucepan over medium heat, then add the onions; cook, stirring occasionally, until softened, 10 to 15 minutes. Stir in the remaining parsley and the stock.
• After the chicken has roasted for about 20 minutes, spoon some of the onion mixture over it, then turn the bird breast side up. Top with more of the onion mixture, leaving some in the saucepan. Baste again after 10 minutes; at this point the breast should be beginning to brown (if it isn't, roast a few more minutes). Turn the heat down to 325 degrees, baste again, and roast until an instant-read thermometer inserted into the thickest part of the thigh reads 155 to 165 degrees. Total roasting time will be about an hour and a half.
• Remove the chicken from the oven and let it rest for about 5 minutes. Meanwhile, pour some or all of the pan juices into the saucepan with the remaining onion mixture and bring to a boil; reduce slightly if the mixture is thin. Carve the chicken and serve with the sauce.