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    You are in: Home / Recipes / Chipotle Roast Chicken Tacos Recipe
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    Chipotle Roast Chicken Tacos

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    30 mins

    1 hr 45 mins

    Pinay0618's Note:

    Bon Appetit suggested that this chipotle butter could be used on fish or pasta ... now I can't decide which to do first.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Using fork, mix butter, all chopped herbs, chipotle chiles, and crushed coriander in small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
    2. 2
      Position rack in bottom third of oven and preheat to 400°F Place chicken, breast side up, in large roasting pan; place reserved neck, heart, and gizzard alongside. Starting at neck end of chicken, slide fingers under skin to loosen, being careful to avoid tearing. Spread all but 1 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.
    3. 3
      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 onions around chicken. Sprinkle onions and chicken with salt and pepper.
    4. 4
      Roast chicken and onions 30 minutes. Scatter garlic cloves around chicken; add 1/4 cup broth to roasting pan. Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170°F, basting occasionally with pan juices and adding more broth by 1/4 cupfuls as needed to maintain juices in roasting pan, about 1 hour 15 minutes.
    5. 5
      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 1/4 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.
    6. 6
      Cut meat from chicken. Serve, making tacos with warm tortillas, chicken, onions, garlic, and avocado. Drizzle tacos with pan juices.
    7. 7
      * Dried smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.

    Ratings & Reviews:

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    Nutritional Facts for Chipotle Roast Chicken Tacos

    Serving Size: 1 (712 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1824.3
     
    Calories from Fat 1158
    63%
    Total Fat 128.7 g
    198%
    Saturated Fat 39.5 g
    197%
    Cholesterol 527.6 mg
    175%
    Sodium 621.4 mg
    25%
    Total Carbohydrate 37.0 g
    12%
    Dietary Fiber 8.0 g
    32%
    Sugars 4.2 g
    17%
    Protein 123.2 g
    246%

    The following items or measurements are not included:

    oregano sprigs

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