Celebration Chicken Tacos

Serves 4-6

Chicken and Salsa:

• 1 whole chicken (about 4 pounds), giblets removed

• Kosher salt and freshly cracked black pepper, to taste

• 5 medium tomatillos, husk removed and halved

• 1 bunch knob onions or 1 bunch spring onions (you could even sub w/ half of a medium white onion), root removed and roughly chopped

• 1 serrano, halved and stem removed

• 2 cloves garlic, peeled and smashed

• Olive oil, for drizzling

• 2 teaspoons dried oregano

• ½ cup chopped fresh cilantro

To Assemble the Tacos:

• Corn tortillas, warmed for serving

• Sour cream or Mexican crema, for serving

• Sliced avocado, for serving

• Chopped white onion and cilantro, for serving

• Flake salt, if desired

• Lime wedges, for serving

1. The night before or morning of, season the chicken all over generously with salt. Place it in the fridge, uncovered, until you are ready to cook. If you don’t have time for this step, feel free to skip, but it does make the chicken SO much better!

2. Preheat the oven to 325F.

3. Place the tomatillos, knob onions, serrano, and garlic in a medium baking dish or roasting pan. Place the chicken on top and heavily coat it with the olive oil. Season the chicken all over with black pepper and the oregano.

4. Transfer the chicken to the oven and roast for 1 hour. Increase the oven temperature to 450F, and continue roasting until the chicken is golden and the breast is 160F, and thighs are at least 185F, about 35 to 45 minutes more.

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6. Remove the chicken from the baking dish to a cutting board and let it rest for at least 15 minutes.

7. Meanwhile, add the tomatillo mixture from the bottom of the roasting pan to a blender and pulse until just smooth. Add in the cilantro and pulse a few more times. Season with salt and pepper, to taste.

8. Carve the chicken and serve it with the salsa, warm tortillas, sour cream, avocado, cilantro/onions, flake salt, and lime wedges on the side. Assemble as desired and enjoy!