Cuban Roasted Chicken

by jerseygirl on May 19, 2015 · 1 comment

Dutch oven chickenRoast chicken is something I could eat twice a week. Not only does everyone in the family love it but there are plenty of things to do with the leftovers to make another meal. I used to roast chicken only when I knew I would be home for several hours because a 5 to 7 pound chicken can take a while to cook. Recently I tried an experiment and my chicken was done in well under an hour and a half from start to finish.

I cooked my chicken in my KitchenAid cast iron Dutch oven. First I lightly browned the chicken and then I let it roast covered for 45 minutes. I cooked it for about 20 more minutes with the lid off. It was tender, juicy and perfectly browned. If you would like the skin even a little crispier, you can turn the broiler on for a few minutes at the end of cooking.

Cuban chicken

The Cuban seasoning, orange and lime made a great juice to serve with the chicken. The Cuban seasoning is by McCormick and it is the bomb! I also use it for pork and it is great to rub on meats before grilling.


Try this and you will see how easy it is to get a delicious chicken cooked a little quicker than normal. This will be on my menu a few times a month from now on.

Winner, winner, chicken dinner! (Yeah, I had to say it.)

Cuban Roasted Chicken
Recipe type: chicken
Cuisine: Cuban
Prep time: 
Cook time: 
Total time: 
Serves: 6 to servings
This roast chicken is easy to make and is a big family pleaser.
  • 5 to 7 pound roaster chicken
  • 1 teaspoon minced garlic
  • 2 Tablespoons Cuban seasoning (I used McCormick)
  • 1 TBS olive oil
  • 1 orange
  • 1 lime
  • salt to taste
  1. Preheat oven to 375 degrees.
  2. Remove the giblets from the chicken, rinse and pat dry. Rub the chicken skin with the garlic and 1½ TBS of the Cuban seasoning. Reserve ½ TBS for later.
  3. Heat olive oil on medium high heat in a large Dutch oven. Put the chicken in breast side down and let brown for a few minutes. Turn over and brown on other side..
  4. Cut the orange and lime in half and squeeze juice over the chicken. Place the fruit in the cavity of the chicken and tuck in legs and wings. Sprinkle with remaining Cuban seasoning.
  5. Cover Dutch oven and place in oven for about 45 minutes. Remove lid and continue cooking for another 20 minutes or until internal temperature of chicken reaches 165 degrees. The broiler can also be turned on for the last few minutes of cooking for crispier skin. Let the chicken sit for 10 minutes before carving. Add salt to taste.

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{ 1 comment… read it below or add one }

Lisa June 17, 2015 at 11:33 am

This looks amazing! I’m going to have to try this soon.


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