Lemon Baked Chicken Soft Tacos

• 3 lbs broiler-fryer chickens
• 1 lemon, grated peel of
• 12 lemon, juice of
• 1 tablespoon vegetable oil
• 10 -12 soft flour tortillas, warmed (6- to 7-inch taco size)
• shredded lettuce
• chopped tomatoes or sliced tomatoes
• canned black beans or retried beans, heated
• bottled salsa or fresh salsa
• avocado, slices
• cilantro leaf (optional)

1. Remove neck, giblets and any excess fat from body cavity of chicken; discard.
2. Rinse chicken well and drain.
3. Turn wing tips under back of chicken.
4. It is not necessary to close body cavity with skewers or tie legs together with string.
5. Place chicken, breast side up, on rack in aluminum foil-lined roasting pan.
6. In small bowl, combine lemon peel, juice and oil.
7. Spoon lemon mixture over chicken and inside body cavity.
8. Bake at 350 degrees F for 1 hour and 20 to 30 minutes, or until chicken is tender.
9. Cool enough to handle.
10. Cut chicken breast (both halves) off bone with skin intact; slice crosswise into thin strips, remove remaining skin from chicken.
11. Remove cooked chicken from bones; shred or slice.
12. Arrange shredded chicken on serving platter; top with sliced chicken breast.
13. Serve chicken in warmed tortillas with additional accompaniments, as desired.

chickens, lemon, lemon, vegetable oil, flour tortillas, shredded lettuce, tomatoes, black beans, salsa, avocado, cilantro

Taken from www.food.com/recipe/lemon-baked-chicken-soft-tacos-49255 (may not work)