Chipotle Roast Chicken Tacos {Mexican Yummyness}

Spicy. Healthy. Gourmet. DELICIOSO!

Chipotle Roast Chicken Tacos

Ingredients:

• 1/4 cup (1/2 stick) butter, softened
• 1 tablespoon chopped fresh cilantro (plus three sprigs)
• 1 tablespoon chopped fresh oregano (plus three sprigs)
• 1 tablespoon chopped fresh rosemary (plus three sprigs)
• 4 teaspoons minced canned chipotle chiles in adobo
• 1/2 teaspoon coriander seeds, crushed
• 1 5.5- to 6 pound roasting chicken, rinsed, patted dry
• 3 large onions, each cut into 8 wedges through root end, leaving root ends intact
• 15 garlic cloves, peeled
• 1 cup (or more) organic chicken broth
• 1/4 cup dry white wine
• 8 warm tortillas
• 1 avocado, halved, pitted, and thinly sliced

In small bowl mix butter, cilantro,

oregano,


and rosemary.

Add chipotle chiles and coriander.

Mix well with fork.

Like, really well. Season to taste with salt and pepper.

Position rack in bottom third of oven and preheat to 400 degrees F.

Place chicken, breast side up, in large roasting pan. Starting at neck end of chicken, slide fingers under skin to loosen, being careful to avoid tearing. Spread all but one tablespoon seasoned butter over breast meat and thigh meat under skin. Rub any butter remaining on fingers over outside of chicken.

Sprinkle main cavity of chicken with salt and pepper; place all herb sprigs in cavity. Tie legs together loosely.

Place onion wedges in large bowl. Melt remaining 1 tablespoon seasoned butter in small saucepan over low heat; pour over onion wedges and toss to coat.

Arrange onion wedges around chicken. Sprinkle onions and chicken with salt and pepper.

Roast chicken and onions for 30 minutes.

Peel garlic.

Scatter garlic cloves around chicken;

add 1/3 cup broth to roasting pan.

Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 17o degrees F, basting occasionally with pan juices and ading more broth by 1/3 cupfuls as needed to maintain juices in roasting pan, about 1 hour and 15 minutes.

Remove roasting pan from oven. Tilt chicken, draining juices from cavity into pan. Transfer chicken, onions, and garlic to platter. Tent with foil to keep warm. Add 1/3 cup broth and wine to pan. Place over 2 burners and bring juices to boil, scraping up browned bits. Strain juices into bowl. Discard fat from top of juices.

Cut meat from chicken. Serve, making tacos with warm tortillas, chicken, onions, garlic, and avocado. (we added black beans, freshly grated cheese, and sour cream.) Drizzle tacos with pan juices.

Enjoy! We sure did :)

XoLou