Simple Chicken Tacos

For roasting the chicken:

If you are roasting a whole chicken, continue to the next step below. If you already have leftover chicken, or really cheated and bought a rotisserie one from the store, skip this step.

I haven’t provided a weight for the chicken because it will vary on your discretion. I used a 3-lb. one because I’m cooking for myself, but the recipe can be used for all sizes.

Preheat oven to 350ºF.

Rub olive oil on the chicken. Rub Herbes de Provence underneath the chicken breast skin. Put salt in cavity and rub on top of the chicken. Quarter the lemon and stick inside the cavity.

Pop it in the oven and wait for it to be done, generally between an hour to an hour and a half.

For the tacos:

If your chicken is cool, feel free to start ripping it to shreds. Literally shred it. And, if you have a whole chicken, eat the oysters before anyone else can.

After that, get all your condiments together. Chop up the romaine head, put sour cream in a bowl and salsa in a separate one.

When all that is done, take the canola oil and put it in a small sauce pan, one big enough to fit one tortilla at a time. When the oil is heated, place one tortilla in and fry lightly on both sides. You don’t want it crispy, just slightly crunchy but still flexible.

Repeat will all the desired tortillas.

Finally arrange in any way you want. I went: tortilla on the bottom, chicken, sour cream, lettuce, and salsa.

Go crazy!