Lemon Baked Chicken Soft Tacos

Name: Lemon Baked Chicken Soft Tacos
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 10 serving(s)
Ingredients: 3 lbs broiler-fryer chickens; 1 lemon, grated peel of; 1/2 lemon, juice of; 1 tablespoon vegetable oil; 10 -12 soft flour tortillas, warmed (6- to 7-inch taco size); shredded lettuce; chopped tomatoes or sliced tomatoes; canned black beans or retried beans, heated; bottled salsa or fresh salsa; avocado, slices; cilantro leaf (optional)

Submitted by Sunkist Growers

"A delicious Meal!"

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Ready In:: 2hrs
Ingredients:: 11
Serves:: 10

ingredients

3 lbs broiler-fryer chickens
1 lemon, grated peel of
¹⁄₂ lemon, juice of
1 tablespoon vegetable oil
10 -12 soft flour tortillas, warmed (6- to 7-inch taco size)
shredded lettuce
chopped tomatoes or sliced tomatoes
canned black beans or retried beans, heated
bottled salsa or fresh salsa
avocado, slices
cilantro leaf (optional)

directions

Remove neck, giblets and any excess fat from body cavity of chicken; discard.
Rinse chicken well and drain.
Turn wing tips under back of chicken.
It is not necessary to close body cavity with skewers or tie legs together with string.
Place chicken, breast side up, on rack in aluminum foil-lined roasting pan.
In small bowl, combine lemon peel, juice and oil.
Spoon lemon mixture over chicken and inside body cavity.
Bake at 350 degrees F for 1 hour and 20 to 30 minutes, or until chicken is tender.
Cool enough to handle.
Cut chicken breast (both halves) off bone with skin intact; slice crosswise into thin strips, remove remaining skin from chicken.
Remove cooked chicken from bones; shred or slice.
Arrange shredded chicken on serving platter; top with sliced chicken breast.
Serve chicken in warmed tortillas with additional accompaniments, as desired.