Cuban Roast Chicken

    Cuban Roast Chicken


    53 people made this

    About this recipe: A citrus spice marinade is made from olive oil, cumin, salt, oregano, garlic, lime juice and orange juice. It is used to marinate a chicken before being roasted. Serve with mashed potatoes or in sandwiches.

    Makes: 1 whole chicken

    • 125ml extra-virgin olive oil
    • 1 1/2 teaspoons ground cumin
    • 1 1/2 teaspoons sea salt
    • 1/2 teaspoon dried oregano
    • 2 tablespoons finely chopped garlic
    • 3 tablespoons lime juice
    • 3 tablespoons orange juice
    • 1 (2.7kg) whole chicken, cut into pieces

    Prep:10min  ›  Cook:1hr  ›  Extra time:4hr marinating  ›  Ready in:5hr10min 

    1. Heat the olive oil in a small saucepan over medium-high heat until very hot. While the oil heats, mash the cumin, salt, oregano, and garlic together into a paste in a heat-proof bowl; whisk the hot oil into the paste. Allow the mixture to cool slightly. Add the lime juice and orange juice; stir. Place the chicken in a large sealable bag; pour the marinade over the chicken and shake to assure an even coating. Refrigerate at least 4 hours, up to overnight.
    2. Preheat an oven to 190 C / Gas 5. Arrange the marinated chicken in a roasting tin.
    3. Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 82 degrees C.

    Watch how!

    Watch our video to see how to make a perfectly roasted chicken every time. Watch now!

    Recently viewed

    Reviews (1)


    Lovely flavour and enoyed by whole family - 19 Feb 2011

    Write a review

    Click on stars to rate