Cuban Roast Chicken with Spinach & Cherry Tomato Salad | How to make Cuban Roast Chicken with Spinach & Cherry Tomato Salad

By Naina Puthran  |  24th Jan 2016  |  
4.7 from 3 reviews Rate It!
  • Cuban Roast Chicken with Spinach & Cherry Tomato Salad, How to make Cuban Roast Chicken with Spinach & Cherry Tomato Salad
Cuban Roast Chicken with Spinach & Cherry Tomato Saladby Naina Puthran
  • Prep Time

    20

    mins
  • Cook Time

    60

    mins
  • Serves

    4

    People

701

3

About Cuban Roast Chicken with Spinach & Cherry Tomato Salad Recipe

A Cuban-style mojo marinade makes for the most delicious and succulent Whole Roast Chicken!

Cuban Roast Chicken with Spinach & Cherry Tomato Salad

Ingredients to make Cuban Roast Chicken with Spinach & Cherry Tomato Salad

  • 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 olive 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

How to make Cuban Roast Chicken with Spinach & Cherry Tomato Salad

  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.

Reviews for Cuban Roast Chicken with Spinach & Cherry Tomato Salad (3)

Rajita Sarma10 months ago

Made this today as a 'Sunday roast' lunch and it was awsome! My family loved it.... I only tweaked the recipe a bit by stuffing a whole garlic for the aroma and adding garlic scapes while roasting.. clicked a pic but the frame here is too small to share
Reply

Vinod Parmara year ago

too good
Reply

Shiny Singh3 years ago

So beautiful :D Looks really yummy as well!
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