One of our favorite attributes about tortillas is how they're perfect for bringing together almost any combination of ingredients. For instance, chicken, potatoes, and pico—great as standalone ingredients or together in a combo bowl or plate—but in a taco? Well, that's even better, we think!
Ingredients
1 Whole Chicken (3-4 lbs)
2 lbs Baby Potatoes
3 Shallots, peeled, cut in half
1 Pkg Mild Siete Taco Seasoning
½ c Avocado Oil
Butcher Twine
To Serve
Siete Almond Flour Tortillas
Pico de Gallo
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Ingredients
1 Whole Chicken (3-4 lbs)
2 lbs Baby Potatoes
3 Shallots, peeled, cut in half
1 Pkg Mild Siete Taco Seasoning
½ c Avocado Oil
Butcher Twine
To Serve
Siete Almond Flour Tortillas
Pico de Gallo
Directions
Preheat oven to 400ºF
Dry chicken with paper towels and butcher twine legs together and set aside
Cut all potatoes and shallots in half and place in a baking sheet with parchment and coat thoroughly with ¼cupavocado oil
Sprinkle seasoning over potatoes and shallots and coat on all sides
Place chicken over potatoes and sprinkle with the remaindering avocado oil (1/4 C) and mild seasoning
Make sure seasoning is spread over the chicken evenly, avoiding clumps
Roast chicken for 45 mins - 1 hour until the chicken is golden brown and crispy
Serve with almond flour tortillas and pico de gallo
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