Recipe: "Chicken dinner" tacos, courtesy of Jen Lindsey of the Kitchen.


Two 5-6 lb Whole roasting chickens 4 sprigs Rosemary, stemmed & chopped 6 sprigs Thyme, stemmed & chopped 2 bunches Sage, stemmed & chopped

Pre-heat oven to 475*

Pat chicken dry – loosen the skin from the thighs and breast with your fingers – tuck some of the herbs in between the loosened skin and meat.


10 cloves Garlic, smashed 2 large Lemons, halved and grilled TT Kosher salt TT Cracked black pepper

Stuff the garlic, lemon and remaining herbs equally between the chickens – season to taste with salt & pepper.

Roast for 10 minutes, then reduce oven heat to 375* - cook until internal temp reads 165* – let cool slightly and cut into pieces retaining the skin.


12 large Russet potatoes, peeled & cut into ½ inch thick half moons

Bring a large pot of water to a boil – add potatoes and par boil for about 5 minutes – drain well.

POTATO SEASONING ½ cup extra virgin olive oil 10 cloves Garlic, smashed 2 Tbsp Rosemary, stemmed & chopped 2 TbspThyme, stemmed & chopped Kosher salt Cracked black pepper

Pre-heat oven to 375*

Coat the potatoes and season – roast until crispy and golden – about 30 minutes.


2 lbs Parsnips, peeled & cut into ½ in thick rounds 2 lbs Carrots, peeled & cut into ½ in thick rounds ¼ cup Extra virgin olive oil ¼ cup Lemon juice Kosher salt Cracked black pepper

Coat the vegetables in seasoning – roast along with the potatoes for 20-30 minutes or until tender.


6 lbs Cipollini onions, peeled 7 Tbsp Unsalted butter

Melt butter in a large skillet, add onions and cook slowly until they begin to caramelize.


Kosher salt Cracked black pepper 3 Tbsp Balsamic vinegar

Season to taste, add the vinegar and continue cooking for about 20-25 minutes.

Assemble all components in sequential order onto a flour tortilla.

Garnish with fresh parsley and a squeeze of lemon if desired.