Cuban Roast Chicken with Spinach & Cherry Tomato Salad

Naina Puthran
Naina Puthran|
Last updated on Jan 9th
A Cuban-style mojo marinade makes for the most delicious and succulent Whole Roast Chicken!
  • Prep Time20Minutes
  • Cooking Time60Minutes
  • Serves4people

Recipe Ingredients

  • 1 Chicken, about 2 kg
  • 1 Orange, zest and juice
  • 1 large Lime, zest and juice
  • 8 Garlic cloves
  • 1 teaspoon dark Soya Sauce
  • 2 teaspoons salt
  • 1/2 teaspoon Pepper
  • 1 teaspoon Cumin seeds, toasted
  • 2 tablespoons Oil
  • 1 large Onion, cut into thick rings
  • 10 Cherry Tomatoes
  • 1 cup Spinach leaves, washed
  • 1 teaspoon chopped Red Onion
  • 1 teaspoon Lemon juice
  • Salt and Pepper to taste

Recipe Preparation

  1. Add zest and juice from a lime and orange (should be at least a 1/2 cup in total) and garlic to a blender. Then add oil, salt, pepper, soya sauce and cumin. Blend it well together.
  2. Rinse and truss the chicken and place it in a large ziplock bag, with the marinade, turning to coat all the nooks and crannies. Let it sit at room temperature for one hour, turning it occasionally.
  3. In a large roasting pan, place the onion rings in a single layer.
  4. Remove chicken from marinade and set it aside on a plate or on parchment paper. Pour all the remaining marinade into the roasting pan.
  5. Place the trussed chicken breast side down in the pan. Put this dish on the lower rack of the oven and bake it at 220 degrees C for 20 minutes.
  6. Turn the chicken over, reduce the heat to 200 degrees C and continue to roast until the inner thigh reaches 74 C, this could take about 35-45 minutes more.
  7. Let it rest for 10 minutes before carving.
  8. To make the salad, halve the cherry tomatoes. In a large bowl, toss the cherry tomatoes with spinach leaves, chopped onion, lemon juice, salt and pepper.
  9. Serve immediately with the drippings and a fresh salad.
My Tip: You can marinate the chicken for up to 24 hours in the refrigerator.