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.

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Reviews (1)


Lovely flavour and enoyed by whole family - 19 Feb 2011

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