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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.
Just saying.
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.
The salsa…
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!
Watch the How-To Video:
Sheet Pan Cuban Chicken With Citrus Avocado Salsa
Servings: 6 servings
Calories Per Serving: 451 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- 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!
You do.
Loved this recipe!! It’s easy to prepare and packed full of flavor. Highly recommend!!
Thank you Laura!
I made this last night. I marinated it over night and baked it when got home. I am not a cook but I need to try some new recipes. This is the first one I tried from your website. I was concerned about using all the fruit because my husband isn’t into sweet foods but the flavors all cooked together. It was delicious! I am telling all my friends about it! I can’t wait to try another Sheet Pan recipe!
I am so glad you loved this Brenda! Thank you so much!
Finally made this. Great recipe. We loved it. Thank you
Thank you Agne!
This one one of my most favorite things I’ve ever eaten! It was so easy to put together and just delicious. ❤️
Thank you so much Ashley!
I guess it goes with out saying, but to be sure, “1 orange, diced” is actually “1 orange, peeled and diced”. Correct?
Hi Richard! Yes, that is correct! I hope you love this!
What size baking sheet are you using, half, full?
Hi Matt! I use a full sheet pan. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
This was declared a winner by my family. Thank you for posting a simple and healthy recipe that is loaded with flavor.
Thank you Terri!
I made this one night for dinner and my husband said it was one of the best meals I’ve ever made, and my husband really likes everything. I love it not only because it’s delicious but so easy to make – I love the one sheet-pan! We could eat this easily every week for dinner. For two people it also makes enough for leftovers. Thanks so much for the amazing recipe!!
I am so happy to hear that! Thank you so much Cara!
I quite like reading a post that can make people think.
Also, thank you for permitting me to comment!
Thank you!
I love all you did with the oranges here! It’s really something what a bit of orange can do. It’s refreshing and adds balance to uber tart citrus like lemon and lime. My dad’s girlfriend has a blood orange tree. I cut them into wedges, minus the membranes, for an incredible salad. Last week I made a lemon icebox pie, like condensed milk-based key lime pie, using lemon juice instead of lime. I had fresh oranges whose color was so gorgeous, I simply had to squeeze it! The orange juice truly took the pie to the next level. It helped balanced the richness of the milk and ultra-tartness of the lemon. Wow!
Wow that sounds so amazing! I am so glad you like this recipe! Thank you Monique!
This is one of those dishes you can’t seem to stop eating! Very simple, bright and fragrant dish that I will be making again very soon!
Thank you so much Jacob! I am so glad you like this!
Finally decided to leave a comment, as I’ve already lost count of the number of times we’ve made this! I’ve done it with wild caught salmon for a dinner party, too (the only dinner party I’ve ever actually thrown…but this recipe was worthy of it!). We sub clementines for the zest and orange, as we always have them on hand. I’ve used dried oregano but fresh is far superior; we’re planting it in the sqaure foot garden this year with this recipe in mind. Good with or without the avocado salsa!
Thank you so much Kirsten! I am so glad you love this recipe and it turned out amazing for you dinner party!
Hi Tieghan,
Despite loving most foods, over the years I have developed a pit/stone fruit allergy. This means that even though we would love to try your Citrus Avocado Salsa, we can’t without my face swelling up. What other types of salsa would you suggest?
Smile Often
Corey
I am horrible with a knife (prep took me a LONG time and a finger injury ), but the taste was absolutely worth it ! Only thing I left out was the jalapeno (open wound !), but can’t imagine how it could have been better. And though not as gorgeous as the recipe picture, still was colorful and amazing looking. Thank you so much for this recipe!
I am so glad you liked this recipe Kristin! I hope your finger is okay and not too badly injured! Thank you!
This was delicious ! Loved. Thank you. Now, I made several modifications but it was still tasty. I use veggies I had on hand: Brussels sprouts, asparagus, red potatoes. For the marinade I used dried oregano because my plant died or is hibernating. Lol. And I didn’t have all the ingredients for the salsa so I served with sliced avocado. And a side of just cooked pink beans. I have extra marinade so I plan on making this again soon. Everyone should try this. It’s easy and tasty. Thank you again!
Sounds amazing! I am so glad you loved this Teresa! Thank you!