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+ servings

Slow-Roasted Chicken Tacos with Mediterranean Salsa

Author - Serena Wolf
Prep Time: 25 minutes
Cook Time: 3 hours
Yields: 4 servings


  • 2 teaspoons kosher salt
  • 2 teaspoons paprika
  • 1 teaspoon oregano
  • 1 teaspoon coarse black pepper
  • 1 teaspoon crushed red pepper
  • ½ teaspoon ground cumin
  • 3 tablespoons extra virgin olive oil
  • 1 3½ -4 pound whole chicken
  • ½ lemon quartered
  • 5 cloves garlic unpeeled and smashed

For the Mediterranean Salsa:

  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon coarse black pepper
  • 2 garlic cloves grated or minced
  • 1 red bell pepper cut into a small dice
  • ½ English cucumber cut into a small dice
  • 1 cup cherry or grape tomatoes sliced into rounds
  • ¼ medium red onion finely chopped
  • ¼ cup fresh Italian parsley leaves finely chopped

For the Yogurt Sauce:

  • ½ cup non-fat Greek Yogurt
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove grated or finely minced

For Serving:

  • Warm flour or corn tortillas
  • 3 ounces crumbled feta cheese


  • Pre-heat your oven to 300 degrees.
  • In a small bowl, combine the salt, paprika, oregano, black pepper, red pepper and cumin. Briefly set aside.
  • Rinse your chicken (obviously remove any giblets/nasty stuff) from the cavity) and dry it well with paper towels. Stuff the cavity with the lemon quarters and smashed garlic cloves.
  • Carefully run your fingers underneath the skin on the breasts of your bird. Rub the breasts underneath the skin with 1 tablespoon of olive oil and 1 teaspoon of the spice mixture. Rub the remaining olive oil on the chicken’s skin. Then season all over with the remaining spice mixture. When you’re finished with the spicing, tie the legs together with chicken twine and place the bird in a cast iron skillet or roasting pan.
  • Roast your chicken for 2½-3 hours, basting once every hour (no need for a baster—just spoon any juices in the pan over the bird), until the meat is very tender and the skin is fabulously brown. FYI, my bird was barely 3.5 pounds, so I took it out after 2½ hours, and it was perfect.
  • Let the chicken rest for 10 minutes before serving. The meat is so tender, you can simply pull it from the bones with your fingers.
  • While the chicken's roasting, get to work on your salsa. In a medium mixing bowl, whisk together the lemon juice, olive oil, pepper and garlic. Add the pepper, cucumber, tomatoes, onion and parsley to the bowl, and toss to combine. Season with salt to taste and refrigerate until ready to use.
  • In a separate bowl, whisk together all the ingredients for the yogurt sauce.
  • To assemble your tacos: Spread a generous spoonful of yogurt sauce on each tortilla. Top with slow-roasted chicken (get some skin in there!) and Mediterranean salsa, and sprinkle with feta.