Sheet Pan Cuban Chicken
It's no secret that I love Tieghan Gerard and everything she makes over at Half Baked Harvest. I saw this recipe on her website and just had to make it for myself. I changed a few things up due to what I had available to me at my local grocery. This is an awesome one sheet recipe for anyone who wants to avoid doing dishes. This Sheet Pan Cuban Chicken will give you all the summer feels and is making me wish I was in Havana.
This recipe is perfect for entertaining after a long day of work. I prepped the chicken the night before and was able to just chop the remaining ingredients the day of. This made it super easy to just throw everything on a sheet pan and pop it all in the oven right before my guests arrived.
Here is the link to Tieghan's recipe sheet pan cuban chicken.
2 pounds chicken thighs - skin on, bone in
1/4 cup extra virgin olive oil
3 cloves garlic, minced
1/4 cup fresh chopped oregano
2 teaspoons ground cumin
1 teaspoon cayenne pepper
4 tablespoons orange zest & orange juice*
zest & juice of 1 lime
1 sweet onion, sliced
kosher salt & pepper
1 russet potato, cubed
2 bell peppers, sliced
1 small to medium orange, sliced
Preheat oven to 425 degrees F. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, the garlic, oregano, cumin, cayenne, orange juice and zest, lime juice and zest, and a large pinch of salt and pepper. 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 then transfer to the oven. Roast for 40-45 minutes, tossing halfway through cooking and adding the orange slices on top. Cook until the chicken is cooked through and the potatoes golden.
If you are going to start marinating the night before combine the chicken, 2 tablespoons olive oil, salt, and pepper and put in the fridge over night.
*I used Moro Blood Oranges for this recipe