Description
A halal-friendly alternative to the classic Cuban pork roast, featuring tender whole chicken marinated in citrus, garlic, and spices. Slow-roasted to perfection with a crispy exterior, ideal for gatherings or family meals.
Ingredients
1 (4-pound) whole chicken
1 1/2 teaspoons salt
1 teaspoon ground black pepper
3/4 cup fresh orange juice
1/2 cup fresh lime juice
1 orange zest
1 lime zest
1/2 cup extra virgin olive oil
8 cloves garlic, minced
2 teaspoons dried oregano
2 teaspoons ground cumin
1/4 cup fresh cilantro, chopped
Instructions
Preheat oven to 275°F (135°C).
In a large bowl, mix salt, pepper, orange juice, lime juice, orange zest, lime zest, olive oil, garlic, oregano, cumin, and cilantro to create a marinade.
Remove chicken giblets and thoroughly pat the chicken dry. Pour marinade into a large sealable bag and add chicken. Seal and massage the chicken to coat evenly in marinade. Chill for 4-6 hours.
Place chicken in a roasting pan breast-side up. Discard remaining marinade.
Cover the pan with aluminum foil and roast for 3-3.5 hours until chicken is tender.
Uncover and increase oven temperature to 425°F (220°C). Bake an additional 20-30 minutes until skin is crispy and golden brown.
Rest for 15 minutes before carving.
Notes
Chicken thighs or halal lamb shoulder can be used for added moisture.
Serve with Cuban-style black beans, rice, and fried plantains.
Marinate overnight for deeper flavor penetration.
For a vegetarian option, replace chicken with portobello mushrooms and adjust cook time.
- Prep Time: 20
- Cook Time: 180
- Category: Trend Recipes
- Method: Roasting
- Cuisine: Cuban