Cuban Roasted Chicken Recipe

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

1. 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.
2. Place the chicken in a large resealable bag or deep dish. Pour the marinade over the chicken, rubbing it under the skin where possible.
3. 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.