Cuban Roast Chicken
Infuse your dinner table with the vibrant flavors of the Caribbean with this tantalizing Cuban Roast Chicken. This recipe combines the zesty tang of fresh orange and lime juices with aromatic garlic, cumin, and smoked paprika to create a marinade that deeply penetrates the chicken for a bold and juicy taste. Marinated overnight for maximum flavor, the chicken is then stuffed with sweet white onions and fresh cilantro, roasted to golden perfection, and basted with its own savory juices. Perfectly cooked with crispy skin and tender meat, this centerpiece dish pairs beautifully with classic Cuban sides like rice, black beans, and fried plantains. Whether you're hosting a family gathering or spicing up a weeknight dinner, this Cuban roast chicken is an irresistible crowd-pleaser you'll want to make again and again.
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Recipe Information
Ingredients
- 1 4-5 lbs Whole chicken
- 0.5 cup Fresh orange juice
- 0.25 cup Fresh lime juice
- 2 tablespoons Olive oil
- 6 Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
- 1 White onion, thinly sliced
Instructions
Rinse the whole chicken thoroughly and pat it dry with paper towels. Remove any excess fat or giblets inside the cavity.
In a medium mixing bowl, whisk together the orange juice, lime juice, olive oil, minced garlic, ground cumin, oregano, smoked paprika, salt, and black pepper.
Rub half of the marinade mixture over the outside of the chicken, making sure to get under the skin as well. Reserve the other half of the marinade.
Place the chicken in a large resealable plastic bag or a covered dish. Pour the remaining marinade inside the cavity of the chicken and refrigerate for at least 4 hours or overnight for best results.
Preheat your oven to 375°F (190°C).
Remove the chicken from the marinade and discard the bag or marinade left in the dish. Stuff the cavity with the thinly sliced onion and half the chopped cilantro.
Place the chicken on a roasting pan or a baking dish with a rack. Tie the legs together with kitchen twine if desired.
Roast the chicken in the preheated oven for 90 minutes, or until the internal temperature of the thickest part of the chicken (the thigh) reads 165°F (74°C). Baste the chicken with its own juices every 20 minutes for extra flavor.
Remove the chicken from the oven and let it rest for 10 minutes before carving.
Garnish with the remaining chopped cilantro and serve with rice, black beans, and fried plantains for a complete Cuban-inspired meal.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 4897 mg | 213% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 16.2 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1167 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
