Sheet Pan Cuban Chicken With Citrus Avocado Salsa.
Taking sheet pan dinners to a whole new level with this Sheet Pan Cuban Chicken With Citrus Avocado Salsa.
I didn’t mean for this to happen, but apparently this week’s recipes are all about winter citrus. From Monday’s salmon, to yesterday’s smoothie, and on to today’s cuban chicken. Citrus obsessed? Maybe just a little, but I’m fully embracing all the produce winter has to offer and loving it!
You know what I’m also loving? Sheet pan dinners, which you will soon realize, as I have a few more sheet pan recipes coming your way this month. Like most everyone else in the world, I’m all about a dinner that can be made entirely on one pan. Using just one pan means less to clean, minimal hands on time, and typically a pretty quick cooking meal. Uh? Big fat yes to that!
All of the above means more time to spend cozied up by the fire on these super cold January nights. And when I say super cold, I mean super freaking cold. I’m talking a brisk five degrees…although I shouldn’t be complaining, because this is the mellowest winter ever here in Colorado. I think you guys on the east coast might be having colder temps, in which case, you should definitely be cozied up by the fire while this Cuban Chicken cooks in the oven.
Anyway, when I was brainstorming recipes for the month, I knew that I really wanted to incorporate all the beautiful winter citrus. For whatever reason, whenever it comes oranges, grapefruits, and other winter citrus, my first thought is to just simply eat them, as opposed to using them in recipes. Growing up, my dad didn’t cook with much citrus (not even lemons or limes), but we ate plenty of oranges and grapefruits as snacks. It wasn’t until I started cooking that I learned how delicious citrus can be in savory recipes.
I feel like I don’t use citrus enough. It’s truly one of the best additions to so many recipes, and when I actually put a little thought into it, I find there’s a million and one ways to use these vibrant fruits in savory ways.
Enter this Cuban Chicken.
Cuban cuisine is known for being extra citrusy, so it’s the perfect kind of food to be making during these winter months when the grocery store is filled to the brim with blood oranges, cara cara oranges, grapefruits, and those cute little clementines.
Like most sheet pan recipes, this one is pretty simple. Season your chicken, add your veggies…roast, roast, roast…and while that’s happening make the salsa. Serve it all up and done!
It’s literally a two-step process and in turn you have the most perfect citrusy chicken dinner complete with roasted potatoes, veggies, and even salsa. I mean, I’m not sure it gets better.
The chicken is pretty classically seasoned with a good amount of fresh orange and lime juice, plenty of garlic, oregano, and cumin. If you have extra time, I highly recommend marinating the chicken for a couple of hours before roasting to really intensify the flavor and to make for an extra tender and moist chicken.
To go along with the chicken, potatoes, and peppers, I made a quick salsa with the cutest little blood oranges that friends brought me all the way from their California backyard! They’re under ripe right now, so they don’t have their bright red hue just yet, but I kind of love their extra tart flavor, and they make for a perfect salsa to spoon over top this chicken. The salsa adds a pop of fresh greens and zingy citrus flavor.
You CANNOT skip it.
It’s my favorite part, but then I say that about every fruit salsa recipe (I’m obsessed).
And lastly, if all my rambling on about how good this recipe is has yet to convince you to make it, just look at all the pretty colors happening here. The colors alone tell you this is a must make recipe.
Pretty food = GOOD food.
OKAY. Fine. That might not always be true, but in today’s case, it’s true, you need to make this chicken!
Sheet Pan Cuban Chicken With Citrus Avocado Salsa
Course: Main Course
Keyword: chicken dinner, easy recipe, sheet pan meal
Like most sheet pan recipes, this one is pretty simple. Season your chicken, add your veggies, roast, roast, roast, and while that's happening make the salsa. Serve it all up and done!
- 1 1/2 pounds boneless chicken breasts or thighs
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, minced or grated
- 1/4 cup fresh chopped oregano
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 2 tablespoons orange zest + orange juice
- zest + juice of 1 lime
- kosher salt and pepper
- 1 sweet onion, sliced
- 2 russet potatoes, cut into wedges
- 1 bell pepper sliced
- 1 small orange, sliced
Citrus Avocado Salsa
- 1 avocado, diced
- 1 orange, diced
- 1 cup fresh cilantro, chopped
- 1 jalapeño, seeded and chopped
- juice from 1 lime
- pinch of flaky sea salt
1. Preheat the oven to 425 degrees F.
2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, the garlic, oregano, cumin, cayenne, orange juice + zest, lime juice + zest, and a large pinch each of salt and pepper. Toss well to evenly coat the chicken. Add the onions, potatoes, and bell peppers, and toss with the remaining 2 tablespoons olive oil and a pinch each of salt and pepper. Arrange everything in an even layer. Add the orange slices and then transfer to the oven. Roast for 40-45 minutes, tossing halfway through cooking until the chicken is cooked through and the potatoes golden.
3. Meanwhile, make the salsa. Combine all ingredients in a bowl and toss to combine.
4. To serve, top the chicken with the salsa. Eat!
Our Favorite Recipes
Slow Roasted Citrus Salmon with Fennel and Parmesan.