Cuban Roasted Chicken
Bursting with bold spices and citrusy zest, this juicy roasted chicken is marinated in your choice of TruFlavor Cuban Adobo or Cuban Mojo seasoning. Whether you roast a whole bird or bone-in pieces, the result is tender, aromatic, and rich in authentic Cuban flavor.
Ingredients
- 1 whole chicken (4–5 lbs), or bone-in pieces
- 4–5 Tbsp TruFlavor Cuban Adobo or Cuban Mojo Blend
- 2 Tbsp olive oil
- 3 Tbsp fresh lemon juice
- 3 Tbsp fresh lime juice
- 3 Tbsp fresh orange juice
Directions
- In a bowl, mix your choice of TruFlavor Cuban Adobo or Cuban Mojo Blend with the olive oil and fresh citrus juices. Whisk until fully combined.
- Place the chicken in a large resealable bag or deep dish. Pour the marinade over the chicken, rubbing it under the skin where possible.
- Cover and refrigerate for at least 4 hours or overnight for the best flavor.
For a Whole Chicken:
- Preheat oven to 425°F (220°C).
- Remove the chicken from the fridge 30 minutes before cooking.
- Place breast-side up on a roasting rack or in a cast iron skillet.
- Tie the legs and tuck the wings.
- Roast for 60–75 minutes, or until the
thickest part of the thigh reaches 165°F (74°C). - Cover loosely with foil if the skin darkens too quickly.
For Bone-In Pieces:
- Preheat oven to 400°F (204°C).
- Arrange chicken pieces skin-side up on a parchment-lined sheet pan.
- Roast for 40–50 minutes, or until the internal temperature reaches 165°F (74°C) and skin is golden and crisp.
- Let chicken rest for 10–15 minutes before serving.
Delicious alongside rice, black beans, sweet plantains, or fresh greens.