1-Getting started: Getting started with Sheet Pan Cuban Chicken is as easy as preheating your oven, and I promise you’ll love how simple it all comes together. First off, set your oven to 425°F (220°C) and line a rimmed baking sheet to make cleanup a breeze it’s a small step that saves time later. In a bowl, mix the chicken with 2 Tbsp olive oil, minced garlic, oregano, cumin, cayenne, orange zest and juice, lime zest and juice, plus salt and pepper; toss everything until it’s evenly coated for that flavor boost.

2-Next: add the sliced onion, potato wedges, and bell pepper pieces to the sheet. Drizzle the remaining 2 Tbsp olive oil over the veggies, season with more salt and pepper, and give it all a good toss. Arrange it in a single layer on the pan, nestle in some orange slices for extra zest, and pop it in the oven. Roast for 40-45 minutes, flipping halfway through so everything cooks evenly aim for the chicken to hit 165°F (74°C) inside and the potatoes to turn golden.

3-While that’s baking, whip up the citrus avocado salsa by combining the diced blood orange, orange, chopped cilantro, minced jalapeño if you’re feeling spicy, lime juice, and a pinch of sea salt in a bowl; mix it gently and set aside. Once the chicken is done, let it rest for a minute or two, then top each piece with that fresh salsa. It’s that straightforward, and the results are amazing juicy chicken with crisp veggies and a tangy kick.