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Cuban Roasted Chicken recipe - How to Make Pollo Asado

from All About Cuban Cooking, courtesy Josefina Alvarez (posted with author's permission)


Cuban roasted chicken

This is an authentic yet fairly easy way to cook Cuban roasted chicken.  Although recipe calls for orange juice and garlic, just know in advance that it's not same version found at El Aljibe restaurant in Havana, Cuba. Stay tuned, as I'll be adding that particular recipe soon.

  • Prep Time: 15 minutes

  • Cook Time: 45 minutes

  • Total Time: 1 hour



3 lb whole chicken
2 Tsp dry oregano leaves
1/2 tsp black pepper, or to taste
1 Tsp salt, or to taste
6 garlic cloves
1/2 Tsp cumin
Juice of one lemon
Juice of 1/2 orange



Rinse chicken, pat dry. Place chicken breast up in a foil-lined shallow roasting pan. In mortar, place garlic, salt, oregano and black pepper, mash them well together. Mix with butter and lemon.

With your fingers, carefully separate skin from breast, massage 1/2 of mixture gently between breast and skin, then spread the remaining mixture evenly over the whole chicken. Tuck wings under and tie legs together.

Place pan in center of rack and cook for 40 minutes at 350 F (175 C), basting occasionally. Cook uncovered at 400 F (200 C) for 5-7 minutes. The chicken will taste better if marinated overnight. This recipe serves 4.

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Best directions on how to roast a whole chicken Cuban style.

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