"For this recipe we used chicken, potatoes, and pico—great as standalone ingredients but even better in a taco!"
Roasted Chicken & Potato Tacos
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Prep time: 15mins
Cook time: 1hr
Serves or Makes: 4
Recipe Card
ingredients
- 1 whole chicken (3-4 lbs)
- butcher twine
- 2 pounds new potatoes
- 3 shallots, peeled
- 1/2 cup avocado oil
- 1 package Siete Mild Taco Seasoning
ingredients
To Serve
- Siete Almond Flour Tortillas
- pico de gallo
Method
Step 1
Preheat oven to 400ºF/200°C.
Step 2
Dry chicken with paper towel and use butcher twine to tie the legs together. Set aside.
Step 3
Cut all potatoes and shallots in half and place in a baking sheet with parchment paper. Coat thoroughly with ¼ cup avocado oil.
Step 4
Sprinkle half of the seasoning over potatoes and shallots, making sure all the vegetables are coated.
Step 5
Place the chicken over potatoes and sprinkle with the remaining avocado oil (1/4 cup) and seasoning.
Step 6
Make sure the seasoning is spread over the chicken evenly, avoiding any clumps.
Step 7
Roast for 45 minutes to 1 hour until the chicken is golden brown and crispy
Step 8
Serve with almond flour tortillas and pico de gallo.