How do I make Sheet Pan Cuban Chicken at home?

To make Sheet Pan Cuban Chicken, start by marinating chicken thighs in a blend of orange juice, lime juice, minced garlic, cumin, oregano, smoked paprika, salt, and pepper for at least 30 minutes. Preheat your oven to 425°F (220°C). Place the marinated chicken on a sheet pan along with sliced bell peppers, onions, and diced potatoes or plantains. Roast everything for about 35-40 minutes until the chicken is cooked through and vegetables are tender. This one-pan meal is quick, flavorful, and requires minimal cleanup.

What cuts of chicken work best for Sheet Pan Cuban Chicken?

Bone-in, skin-on chicken thighs are ideal for Sheet Pan Cuban Chicken because they stay juicy and flavorful during roasting. However, you can also use chicken drumsticks or breasts. If using breasts, reduce cooking time and check for doneness to avoid dryness. The skin crisps up nicely, adding texture that complements the vibrant Cuban spices in the marinade.

Can I prepare Sheet Pan Cuban Chicken ahead of time?

Yes, you can marinate the chicken up to 24 hours in advance to deepen the flavors. Store it covered in the refrigerator until ready to roast. While you can chop the vegetables earlier, it's best to keep them separate from the marinade until cooking to prevent sogginess. This approach helps save time on busy days while keeping the dish fresh and tasty.

What side dishes pair well with Sheet Pan Cuban Chicken?

Traditional Cuban sides like black beans and rice, fried plantains, or a simple green salad complement Sheet Pan Cuban Chicken beautifully. You can also serve it with warm Cuban bread or a squeeze of fresh lime to brighten the flavors. These sides help balance the savory, tangy notes of the chicken and vegetables, creating a satisfying meal.

How can I make Sheet Pan Cuban Chicken healthier?

To make this dish healthier, use skinless chicken breasts or thighs to reduce fat content. Incorporate more vegetables such as zucchini, carrots, or broccoli alongside the usual bell peppers and onions. Limit added oil in the marinade and opt for roasting instead of frying. Serving with whole grain rice or quinoa also increases fiber and nutrient intake, making for a balanced meal.

Sheet Pan Cuban Chicken With Fresh Citrus Avocado Salsa

Name: Sheet Pan Cuban Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Cuban‑American
Ingredients: – 1 ½ lb (≈ 680 g) boneless, skinless chicken thighs or breasts; – ¼ cup (≈ 60 ml) olive oil divided; – 3 cloves garlic minced; – ¼ cup (≈ 60 ml) fresh orange juice; – 2 Tbsp orange zest (zest of about 1 orange); – Zest and juice of 1 lime (≈ 1 Tbsp zest, 2 Tbsp juice); – 1 tsp dried oregano; – ½ tsp ground cumin; – ½ tsp cayenne pepper; – Large pinch of sea salt and freshly ground black pepper divided; – 1 sweet onion sliced; – 2 russet potatoes cut into wedges (≈ 300–350 g); – 1 bell pepper sliced; – 1 orange sliced (for roasting); – 1 avocado diced; – 1 orange diced (about ½ cup); – 1 cup (≈ 30 g) chopped cilantro; – 1 jalapeño seeded and minced; – Juice of 1 lime (≈ 2 Tbsp); – Pinch of flaky sea salt

Description

🍊 This sheet‑pan Cuban chicken delivers bright citrus notes and a smoky spice blend for a vibrant, one‑pan dinner.
🥑 Topped with a fresh avocado‑orange salsa, it offers creamy texture and a burst of fresh flavor that elevates any weeknight meal.

Ingredients

– 1 ½ lb (≈ 680 g) boneless, skinless chicken thighs or breasts

– ¼ cup (≈ 60 ml) olive oil divided

– 3 cloves garlic minced

– ¼ cup (≈ 60 ml) fresh orange juice

– 2 Tbsp orange zest (zest of about 1 orange)

– Zest and juice of 1 lime (≈ 1 Tbsp zest, 2 Tbsp juice)

– 1 tsp dried oregano

– ½ tsp ground cumin

– ½ tsp cayenne pepper

– Large pinch of sea salt and freshly ground black pepper divided

– 1 sweet onion sliced

– 2 russet potatoes cut into wedges (≈ 300–350 g)

– 1 bell pepper sliced

– 1 orange sliced (for roasting)

– 1 avocado diced

– 1 orange diced (about ½ cup)

– 1 cup (≈ 30 g) chopped cilantro

– 1 jalapeño seeded and minced

– Juice of 1 lime (≈ 2 Tbsp)

– Pinch of flaky sea salt

Instructions

1-Preheat your oven: Preheat your oven to 425°F (220°C) and let’s dive in.

2-Prepare the marinade: Combine orange juice, lime juice, minced garlic, olive oil, oregano, cumin, cayenne, orange zest, lime zest and juice, and a generous pinch of salt and pepper in a bowl. Marinate the chicken in this citrus-spice mixture for at least 30 minutes or up to a few hours for deeper flavor trust me, it makes all the difference!

3-Toss the chicken and vegetables: On a rimmed baking sheet, toss the chicken with 2 Tbsp olive oil and the marinade until evenly coated. Add the sliced onion, potato wedges, and bell pepper; drizzle with the remaining 2 Tbsp olive oil and season with another pinch of salt and pepper.

4-Roast the chicken and veggies: Arrange everything in a single layer, place the orange slices on top, and roast for 40 45 minutes, turning once halfway through, until the chicken reaches 165°F (74°C) and the potatoes are golden-brown. While that’s baking, whip up the salsa by combining diced avocado, orange, chopped cilantro, minced jalapeño, lime juice, and a pinch of flaky sea salt in a bowl and tossing gently.

5-Serve: Serve the roasted chicken and veggies topped with that fresh avocado-orange salsa for a burst of freshness. For dietary needs, substitute with tofu or skinless chicken breast and adjust cooking time it’s that flexible! If you’re looking for more chicken ideas, check out our stuffed chicken recipe for another easy twist.

Notes

🍊 Let the chicken marinate for at least 30 minutes (or up to a few hours) before roasting to deepen the citrus flavor.
🥔 For extra‑crisp potatoes, roast the wedges alone for 30 minutes before adding the remaining vegetables and chicken.
🧂 If excess liquid pools on the pan, drain it halfway through cooking to keep the vegetables from steaming.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Sheet‑Pan Roasting
Cuisine: Cuban‑American

Nutrition

Serving Size: 1 serving (approx.)
Calories: 451

Keywords: Cuban chicken, citrus avocado salsa, sheet pan dinner, tropical chicken