Roasted Chicken with Mojo Sauce
Prep time
Cook time
Total time
Shabbat Dinner - Havana Style
Recipe type: Main
Cuisine: Cuban
Serves: 6
For the Chicken
  • One 4-5 pound whole chicken, giblets removed
  • 3 sour oranges (or 2 navel oranges and 2 lemons)
  • 5 cloves of garlic, minced and divided
  • 2 Tablespoons fresh oregano, minced and divided
  • 4 Tablespoons olive oil, divided
  • 1 Tablespoon ground cumin
  • 2 onions, sliced
  • salt and pepper to taste
  • ½ cup Chicken broth
For the Mojo
  • ΒΌ cup olive oil
  • 3-4 cloves of garlic, finely minced
  • 1 small onion, finely diced
  • 2 tablespoons fresh oregano, minced
  • 3 sour oranges (or 2 navel oranges and 2 lemons), juiced
  • salt and pepper to taste
For the Chicken
  1. In a large plastic bag, squeeze the juice of the sour oranges (or oranges and lemons), add 3 minced cloves of garlic, 1 tablespoon of minced oregano, 2 tablespoons olive oil, salt and pepper. Add the whole chicken, seal the bag, and place in the refrigerator to marinade overnight (the longer this marinates, the better).
  2. The following day, remove the chicken from the plastic bag, and blot dry using paper towels.
  3. Preheat oven to 425 degrees.
  4. Meanwhile, in a small bowl, create a rub for the chicken by combining 2 minced cloves of garlic, 1tablespoon minced oregano, the cumin, salt, pepper, and 2 tablespoons olive oil. Massage the rub into the chicken, making sure to get the mixture between the skin and the flesh. Using kitchen twine, tie the legs together.
  5. In a baking dish, arrange the sliced onions in a single layer, and place the chicken breast-side-up over the onions. Add chicken broth to the dish, and cook in the oven for 30 minutes.
  6. Remove the chicken from the oven, and lower the oven temperature to 375. Using kitchen tongs in the cavity of the chicken, turn the chicken so it is breast-side-down, and replace in the oven for another 30 minutes.
  7. Remove the chicken from the oven, and baste with the liquid. Flip the chicken one more time so that it is now breast-side-up, and finish cooking for 30-35 minutes, or until its juices run clear.
  8. Allow chicken to rest for 15 minutes before carving. Serve with the roasted onions from the baking dish and mojo sauce.
For the Mojo
  1. In a small saucepan, heat the olive oil over medium heat. When the oil is hot, add the garlic, and stir constantly, so that the garlic does not burn. When the garlic turns slightly golden, add the onions, and sweat until they are translucent. Add the oregano, sour orange juice, salt and pepper, and lower the heat to medium low. Simmer for 10 minutes.
  2. Serve hot, alongside meat.
Recipe by The Cuban Reuben at