Chipotle Roast Chicken Tacos

INGREDIENTS

• 1/4 cup (1/2 stick) butter, softened
• 1 tablespoon chopped fresh cilantro leaves plus 3 fresh cilantro sprigs
• 1 tablespoon chopped fresh oregano leaves plus 3 fresh oregano sprigs
• 1 tablespoon chopped fresh rosemary leaves plus 3 fresh rosemary sprigs
• 4 teaspoons minced canned chipotle chiles in adobo
• 1/2 teaspoon coriander seeds, crushed in resealable plastic bag with mallet
• 1 5 1/2- to 6-pound roasting chicken, rinsed, patted dry; neck, heart, and gizzard reserved
• 2 large onions, each cut into 8 wedges through root end, leaving root ends intact
• 12 garlic cloves, peeled
• 1 cup (or more) low-salt chicken broth
• 1/4 cup dry white wine
• 8 warm corn tortillas
• 1 cup refried black beans
• 1 avocado, halved, pitted, peeled, thinly sliced
• 1/4 cup feta cheese, crumbled
• 1 lime, cut into wedges