Cuban Roast Chicken in a Dutch Oven is full of flavor. Get out your Dutch oven and make a Cuban chicken for dinner!
First Published June 2015; Updated October 2020
Roasted 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.
Why roast chicken in a Dutch oven?
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.
Not bad, right? Roasted chicken has always been a favorite for my family's Sunday dinner but now I can manage to cook one on a week night too.
I cooked my chicken in a 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 more crispy, you can turn the broiler on for a few minutes at the end of cooking.
What seasoning is used for this chicken recipe?
The Cuban seasoning, orange and lime made a great juice to serve with the chicken. I used Cuban seasoning by McCormick and it is the bomb! I also use it for pork and it is great to rub on meats before grilling.
If you can't get this is your grocery store, try finding it on Amazon. You can also use adobo seasoning which is found in your grocery store's spice section. Or try making your own adobo with this recipe. It will also give your chicken bold Latin flavors.
Try this and you will see how easy it is to get a delicious chicken cooked a little quicker than normal. Cuban Roasted Chicken will be on my dinner menu a few times a month from now on. I plan on roasting lots of chickens in my Dutch oven.
What sides should you serve with this roasted chicken?
This meal goes great with a variety of side dishes. Here are a few to try:
Mexican Corn Salad via Swirls of Flavor
Easy Garlic Parmesan Rice via Souffle Bombay
Winner, winner, chicken dinner! (Yeah, I had to say it.)
More Chicken Recipes:
My family loves chicken so I have some other favorite chicken dinners too. Try one for dinner!
If you like rooking in a Dutch oven, take a look at my cookbook, The 5- Ingredient Dutch Oven Cookbook. It has plenty of comfort food recipes that are perfect for the upcoming fall and winter. It will make cooking dinner so easy!
Cuban Roasted Chicken
- 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
- Preheat oven to 375 degrees.
- Remove the giblets from the chicken, rinse and pat dry. Rub the chicken skin with the garlic and 1 ½ TBS of the Cuban seasoning. Reserve ½ TBS for later.
- 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..
- 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.
- 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.