Mediterranean Roasted Chicken Tacos
This vibrant dish combines roasted chicken with seasonal vegetables, wrapped in warm tortillas, offering a delightful taste of the Mediterranean.
Inspired by the Mediterranean’s rich culinary traditions, this recipe brings together the flavors of roasted chicken, fresh herbs, and vegetables, reminiscent of coastal dishes from both New Jersey and the Middle East. The combination of spices and fresh produce captures the essence of August's bounty, making it a perfect weeknight meal. The use of tortillas ties in the cultural fusion found in vibrant cities, while roasting enhances the natural flavors of the ingredients. Enjoy this dish with a sense of connection to diverse culinary influences and seasonal freshness. Inspired by Turning the Tables, Robert Menendez’s Wife Now Seeks to Blame Him and After Gaza Famine Report, U.S. Is Mostly Silent and Israel Defiant.
Instructions
- Preheat the oven to 200°C (400°F).
- In a large bowl, combine the chicken thighs with olive oil, paprika, cumin, garlic powder, salt, and black pepper. Toss until the chicken is well coated.
- Place the seasoned chicken on a baking sheet and roast in the preheated oven for 25 minutes.
- While the chicken is roasting, toss the sliced bell peppers and red onion in a bit of olive oil, salt, and pepper, then add them to the baking sheet after 25 minutes.
- Continue roasting for an additional 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove from the oven and let the chicken rest for a few minutes before slicing it into strips.
- Warm the tortillas in a dry skillet or microwave until pliable.
- Assemble the tacos by placing the roasted chicken and vegetables onto each tortilla, then garnish with fresh cilantro and lime wedges.