Roast Chicken – Cuban Style

Roast chicken, one of life’s great pleasures.  Cuban food, soon to take over the world.   Combine.

I did this one spatchcock style, so I could use a marinade.   I like the spatchcock method because it’s easy to ensure crisp skin, and the chicken cooks more evenly.  Ymmv.


  • 1 chicken
  • 1/2 cup orange juice
  • 1/2 cup lime juice
  • 1 tsp ground cumin
  • 1 tsp mexican oregano
  • 4 cloves garlic
  • 1 onion sliced thick
  • salt and pepper


  1. Spatchcock that sucker.
  2. Liberally apply salt and pepper to bird.
  3. Mix other stuff in a bag.
  4. Put chicken in bag, move it around till everything is covered.
  5. Marinade ~2 hours
  6. When ready heat cast iron skillet on medium high till smoking
  7. Also heat oven to 400
  8. Take chicken out of the bag, leave onions behind (you will use them so don’t trash em)
  9. Pat chicken dry
  10. Put skin side down on skillet, brown skin 3-5 minutes.
  11. Once brown, flip put in oven
  12. Cook for ~30 minutes, or until done (~155 in center of breast, ~175 in thights)
  13. Rest chicken 10 minutes
  14. While chicken rests, heat a skillet on medium high and cook onions till just about charred.
  15. Cut chicken, serve with onions on top


The marinade comes from hungry sofia, who not only has a good website, but also a great cookbook that you should buy.

Melissa Clark taught me how to spatchcock.   Get your mind out of the gutter!


Categories: Mains

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