Whole Wheat Lemon Roasted Broccoli Pizza.
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!
Do 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? A 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 are 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 make 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. In turn, you’ll 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. I used the cutest little blood oranges that friends brought for 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. 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, that might not always be true, but in today’s case, it’s true, you need to make this chicken!
Looking for more sheet pan recipes…click here!
if you make this Sheet Pan Cuban Chicken With Citrus Avocado Salsa, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This recipe is so good! The flavors were amazing and fresh. I marinated the chicken for a couple of hours in the fridge and I highly recommend this because it really adds a lot of flavor to the chicken. I roasted the potatoes (multi-colored fingerlings and yams) 30 minutes before adding everything else. I threw in some mushrooms because we love them. This recipe is a keeper for sure! Thank you Tieghan!!!
Happy Friday!! Thanks so much for making this recipe and your comment, I love to hear that it turned out well for you! ❄️
Love this recipe. The mix of spices & flavors are spot on. It will be added to my favorites.
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your comment, I love to hear that it turned out well for you! xx