Recipe courtesy of Claire Robinson
Episode: Taco Night
Save Recipe Print
Total:
2 hr 5 min
Prep:
20 min
Inactive:
30 min
Cook:
1 hr 15 min
Yield:
4 servings
Level:
Easy
Total:
2 hr 5 min
Prep:
20 min
Inactive:
30 min
Cook:
1 hr 15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Generously season the chicken, on the outside and inside of the cavity, with salt and pepper, to taste. With your fingers, put some of the lime zest under the skin of the chicken. Sprinkle the lime juice over the chicken and put the halves into the cavity. Put the chicken in a roasting pan, breast side up, and add 1/4 cup of water to the bottom of the pan. Roast the chicken until the internal temperature registers 165 degrees F on an instant-read thermometer, when inserted in the thickest part of the thigh.

Remove the chicken from the oven to a carving board, let sit until cool enough to handle.

In a small bowl, combine the crema, minced chipotles, remaining lime zest, and salt and pepper, to taste.

Once the chicken has cooled, pull the meat from bones and shred.

Put some of the shredded chicken on each tortilla, top with chipotle crema and garnish with some zest from the remaining lime. Serve with lime wedges.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Chicken Taco Meat

Recipe courtesy of Ree Drummond

Ranch Chicken Tacos

Recipe courtesy of Ree Drummond

Chicken Taco Salad

Recipe courtesy of Ree Drummond

Pineapple Chicken Tacos

Recipe courtesy of Ree Drummond

Chicken Adobo Tacos

Recipe courtesy of Jordan Andino

Ground Chicken Tacos with Creamy Salsa

Recipe courtesy of Sunny Anderson

Fish Tacos

Recipe courtesy of Bobby Flay

Beef Tacos

Recipe courtesy of Ree Drummond

Shrimp Tacos

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories