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Listed in: Tacos
11/2 to 2 pounds (680 g to 1 kg) bone-in, skin-on split breasts of chicken
3 tablespoons (55 g) coarse salt
Coarsely ground black pepper
1/3 cup (5 g) Mexican oregano
8 corn tortillas
Pico de Gallo
1 avocado, pitted, peeled, and sliced
Sour cream
Preheat the oven to 350°F (180°C) and lightly coat a rimmed baking sheet with cooking spray.
Wash the chicken pieces and pat them dry so that the seasoning can adhere. Put the chicken on the prepared baking sheet. Do not remove the skin or bones from the chicken.
Generously salt and pepper the chicken pieces on both sides. Then, generously sprinkle the Mexican oregano all over the chicken.
Bake for 35 to 45 minutes, until the chicken’s internal temperature reaches 165°F (73°C). Remove from the oven and allow the chicken to rest for 5 minutes. Remove the skin and bones and shred the meat with two forks or by pulling it apart with your hands.
To assemble the tacos, put some chicken on each tortilla and top with pico de gallo, avocado, and sour cream.
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