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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.
Flavors are good but if you follow the oven timing / temp recommendations, the pepper and onions will be burnt to a crisp and the chicken will be dry. I recommend anyone trying this out to only cook the potatoes for 40-45 min at 425 then cook everything else for only about 30 minutes
Hi Chris! I am sorry about that. Please let me know if there is anything I can help with! xTieghan
Yum, yum, yum! Made this tonight and loved it. Will definitely make it again. That salsa! Ftw
Thank you so much Janie! xTieghan
It’s wonderful! I have made it at least 3 times since we have been in lockdown! I have to double it for leftovers the next day! Officially part of my rotation!
Thank you so much Kathleen!! I am really glad this turned out so well for you! xTieghan
I made this the other day and we all devoured it and were wishing there was more! I juiced the orange and 2-3 limes and blended the juices with all the other ingredients with the salsa so we could drizzle it over and oh my goodness it was so good. Next time I’m definitely not deseeding my jalapeno though, there was no spice in my salsa after doing that whoops!
Thank you so much Ashlee! I am really glad this turned out so well for you! xTieghan
Made this tonight and it was fantastic. I made it to the tee with the exception of I only had fresh thyme on hand instead of oregano and only used half the jalapeño in the salsa, oh and used green bell pepper instead of red. Ill definitely make it again… my husband raved about how fresh it tasted.
Wow that is so great! Thank you Amanda! xTieghan
I stumbled on this recipe awhile back and it has become a family favorite. I love making it when we have guests because it can be roasting while we chat and then it’s ready to serve so I don’t have to be cooking frantically after my guests have arrived. It always impresses. The citrus avocado salsa is the best part and great with chips if there is any left over. Highly recommend!
Thank you so much Anne! I am really glad this recipe turned out so well for you! I hope you continue to enjoy others of mine as well! xTieghan
I made this for dinner the other night and it was a hit. I enjoyed the salsa so much that I made it again tonight with grapefruit and blood oranges and put it on broiled salmon which was a home run. Thanks for another lovely recipe.
Hi Donovan! I am so glad this recipe turned out so well for you! Thank you so much for trying it! xTieghan
I’m cooking up a storm! I made this for dinner last week and lunch this week. My family just loves it. Thank you, Tiegan. Another winner!
Thank you!! I am so glad you loved this Christine! xTieghan
My hubby raved about this recipe. The avoacado citrus salsa is so fresh. I didn’t have fresh jalapeño but I can see how it would ve so good. I added red onion to it since I had a little after from the veggies. Another winner, Tieghan!
Thank you so much Kristi! I hope you continue to enjoy my recipes!! xTieghan
Made this for my family this weekend, with the help of my 4.5 yo niece- she loves to cook! Everyone, even the picky eaters loved it! Served it with some roasted Brussels sprouts, since we always have an extra green side and some garlic bread.
Aw that is so sweet! I am so happy to hear that everyone enjoyed this, Annie! WIN! Thank you! xTieghan
This was delicious! Do.not.skip.the.salsa it’s literally the best part! Great way to use up those random potatoes peppers and onions with minimum effort.
Thank you so much! xTieghan
This looks so vibrant and delicious, Tieghan – can’t wait to try it! I always notice with your sheet pan recipes that you roast everything directly on the pan versus using parchment paper. Assuming you get better caramelization that way, but how do you ever get your pans clean afterwards? Or do you just have one basic “throw-away” pan that you use all the time for these recipes and don’t care how it looks?
Hey Marcie!! Yes, better caramelization and flavor! And as far as the pan, I honestly don’t worry about how it looks. I don’t have issues cleaning my sheet pans, but I personally am OK if they have some spots. Just means they are well loved and well used! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
It was excellent! Definitely a keeper. My only comment is that the prep time is over 30 min unless you’re really fast or have help.
Thank you Scott! xTieghan
This fall I moved to Tucson and was excited to see 4 citrus trees in my new yard. Now that the trees are ripening I’ve discovered that one is a sour orange tree, loaded with fruit. I’ve been searching the internet for ways to use these oranges and have read that these are often used in Cuban and Mexican cooking. I’m trying to cut back on sugar so orange juice is out of the picture with these tart oranges because it take way to much sugar to make it palatable. Do you have any ideas or suggestions for my lovely sour oranges? Love your recipes! Delys
Hi there! I think those oranges will be great in the recipe. Have you tried it yet? I am sure it’s going to be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I’ve made this recipe 5 times! My only pieces of advice are to make sure your potatoes are fairly thinly sliced (first time I made it they were too large and the chicken was dry by the time the potatoes were done) and be careful with the jalapeño in the salsa if you are sensitive to spice (even though I seeded mine, sometimes they are just really spicy!).
Definitely make this if you are thinking about it!
I am so glad you have been loving this recipe Lisa! Thank you so much for trying this!! xTieghan