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Cuba Spiced Sheet Pan Chicken Dinner

This Little Goat went to Cuba
  • This Little Goat went to Cuba


4 servings


45 minutes

active time

10 minutes


1/4 cup extra virgin olive oil

4 cloves garlic, minced

2 oranges 

1 lime

2 Tbsp This Little Goat went to Cuba

Kosher salt 

1 1/2 lb. boneless chicken thighs 

1 lb. assorted new potatoes, halved lengthwise

1 red bell pepper, thinly sliced into strips

1 yellow bell pepper, thinly sliced into strips 

1 small red onion, thinly sliced 

1 small ripe avocado, sliced 

1/2 cup cilantro leaves, roughly torn


Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper and set aside.

In a large bowl, whisk together the olive oil, garlic, juice and zest of 1 orange, lime juice and zest, Cuba spice and ½ tsp kosher salt. Slice the remaining orange into thin half moons.

Place chicken on prepared baking sheet and pour over half of the marinade. Toss well to evenly coat the chicken. Add vegetables to the bowl with the remaining marinade and mix well to coat. Spread vegetables in a single layer on the baking sheet, nestling in the chicken. Evenly disperse the orange slices over top.

Transfer to the oven and roast for about 35 minutes, tossing once halfway through, until the vegetables are golden brown and chicken is cooked through. Turn the oven to broil and place the baking sheet on the top oven rack. Continue roasting until the chicken and vegetables are golden brown and crispy, about 2-3 minutes more.

Remove from the oven and top with sliced avocado and freshly-torn cilantro leaves. Serve warm.

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