Roast Chicken and Onion Tacos
Transform Taco Tuesday with these irresistible Roast Chicken and Onion Tacos, a recipe that combines succulent roasted chicken thighs and sweet, caramelized onions for a flavor-packed meal. Infused with a smoky blend of cumin, paprika, and oregano, the chicken roasts to golden perfection in just under an hour. Meanwhile, thinly sliced onions are slowly caramelized to bring out their natural sweetness. Served on warm corn tortillas and topped with zesty lime juice, fresh cilantro, and optional queso fresco or sour cream, these tacos strike the perfect balance of savory and fresh. Easy to prep, this dish is ideal for busy weeknights or casual gatherings. Whether you're hosting friends or feeding the family, these tacos will quickly become a menu favorite!
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 pieces Large yellow onions
- 2 tablespoons Lime juice
- 8 pieces Corn tortillas
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Crumbled queso fresco (optional)
- 0.25 cup Sour cream (optional)
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, mix together 2 tablespoons of olive oil, cumin, paprika, garlic powder, oregano, 1 teaspoon of salt, and black pepper.
Pat the chicken thighs dry with paper towels and rub the spice mixture evenly over both sides of the chicken.
Place the seasoned chicken on a baking sheet lined with parchment paper or foil. Roast in the oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
While the chicken is roasting, peel and thinly slice the onions.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and sprinkle with 0.5 teaspoon of salt.
Cook the onions, stirring occasionally, for 15-20 minutes, or until they are soft and caramelized. Remove from heat and set aside.
Once the chicken is cooked, let it rest for 5 minutes before shredding the meat off the bone. Discard the skin and bones, if preferred.
Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable.
Assemble the tacos by dividing the shredded chicken and caramelized onions evenly among the tortillas. Drizzle with lime juice.
Top each taco with chopped cilantro, queso fresco, and sour cream, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
3264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.1 g | 249% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 602 mg | 200% | |
| Sodium | 5021 mg | 218% | |
| Total Carbohydrate | 220.9 g | 80% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 25.3 g | ||
| Protein | 160.9 g | 322% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1151 mg | 89% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2932 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
