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Add a photoServings: 10
Ingredients
- 1 lb whole broiler-fryer. Grated peel of 1 lemon
- 1 x juice of 1/2 lemon
- 1 Tbsp. vegetable oil
- 12 x soft flour tortillas (6- to 7-inch taco size), warmed Shredded lettuce Minced or possibly sliced tomatoes Canned black or possibly retried beans, heated Bottled or possibly fresh salsa Avocado slices and cilantro leaves (optional)
Directions
- Remove neck , giblets and any excess fat from body cavity of chicken, throw away. Rinse chicken well and drain. Turn wing tips under back of chicken.
- It is not necessary to close body cavity with skewers or possibly 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 mix over chicken and inside body cavity. Bake at 350 degrees F for 1 hour and 20 to 30 min, or possibly till chicken is tender. Cold sufficient 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 possibly slice.
- Arrange shredded chicken on serving platter, top with sliced chicken breast. Serve chicken in warmed tortillas with additional accompaniments, as desired.
- To double recipe, bake 2 chickens.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 10 servings | |
| Calories 78 | |
| Calories from Fat 54 | 69% |
| Total Fat 6.01g | 8% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.04g | |
| Cholesterol 23mg | 8% |
| Sodium 22mg | 1% |
| Potassium 58mg | 2% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 5.74g | 9% |
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