Recipe of the Week

“Chicken dinner” tacos

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"Chicken dinner" tacos.


  • 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.



  • ½ cup extra virgin olive oil
  • 10 cloves Garlic, smashed
  • 2 Tbsp Rosemary, stemmed & chopped
  • 2 Tbsp Thyme, 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.