Categories: Chicken Main Dishes

Ingredients

• 1 bone-in, skin-on whole chicken, rinsed & dried
• Kosher salt & black pepper
• 1 lime, zested & juiced (lime halves reserved), plus 1 lime, zested
• 1/4 cup water
• 1 cup crema (sour cream)
• 2 chipotle chiles in adobo sauce, finely minced into a paste
• 8 (6-inch) corn tortillas, warmed

Directions

1. Heat oven to 400 degrees.

2. Season chicken, on the outside & inside of the cavity, with salt & pepper, to taste.

3. With your fingers, put some of the lime zest under the skin of the chicken.

4. Sprinkle the lime juice over the chicken & put the halves into the cavity.

5. Put the chicken into a roasting pan, breast side up, and add 1/4 cup of water to the bottom of the pan.

6. Roast the chicken til the internal temp is 165 degrees on an instant-read thermometer, when inserted in the thickest part of the thigh.

7. Remove the chicken from the oven and place on cutting board until cool enough to handle.

8. In a small bowl, combine crema, minced chipotles, remaining lime zest, and salt & pepper, to taste.

9. Once the chicken has cooled, pull the meat from the bones and shred.

10. Put some of the chicken on each tortilla, top with crema and garnish with remaining lime zest.

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