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chicken roasting in a Dutch oven
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5 from 12 votes

Cuban Roasted Chicken in a Dutch Oven

This roast chicken is easy to make and is a big family pleaser.
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Dinner Entree
Cuisine: Cuban, latin
Keyword: Cuban chicken, Dutch oven chicken, roasted chicken
Servings: 6 servings
Calories: 440kcal
Author: Lisa Grant (Jersey Girl Cooks)


  • 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.


Calories: 440kcal | Carbohydrates: 7g | Protein: 35g | Fat: 30g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 129mg | Potassium: 430mg | Fiber: 1g | Sugar: 2g | Vitamin A: 438IU | Vitamin C: 19mg | Calcium: 82mg | Iron: 3mg