Entrée: Cuba – Pollo Asado a la Cubana (Cuban-Style Roast Chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 45 min

Additional 2 hrs

Total 2 hrs 55 min

Ingredients

4 bone-in chicken thighs, about 1.5 lb total (680 g total)
1 cup (240 ml) mojo marinade (garlic, sour orange or orange + lime, olive oil)
1 tbsp (15 ml) dried oregano
1 tsp (5 ml) ground cumin
Salt and black pepper to taste
1 medium yellow onion
1 lb (450 g) Yukon or red potatoes (optional)
2 tbsp (30 ml) olive oil

Instructions

1. Whisk together crushed garlic, naranja agria (or equal parts orange and lime juice), olive oil, oregano, cumin, salt and pepper to make mojo.  
2. Marinate chicken thighs (and halved potatoes if using) at least 2 hours or overnight.  
3. Preheat oven to 200°C/400°F. Arrange chicken skin-side up on a roasting pan with onions and potatoes.  
4. Roast 35–45 minutes until internal temperature reaches 74°C/165°F and skin is golden, basting once with pan juices.  
5. Rest 5 minutes, then serve with pan-roasted potatoes and extra mojo on the side.