Sheet pan mojo chicken and the potatoes are full of garlicky, citrusy flavor thanks to the mojo and served with herbaceous chimichurri. Dinner is as easy as “marinate and throw on a sheet pan”.
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Miami has been good to me food-wise. It spoils me with abuelas in their mumus and holes in the walls full of authentic food from all over South America and the Caribbean.
And here, mojo is a common appearance. It’s a marinade made with a citrus base, a ton of garlic, some olive oil, and maybe some herbs and spices, depending on who makes it. But it is a serious flavor powerhouse, and marinating chicken in this stuff is possibly the best thing you could do to that bird.
Click here for my mojo recipe that any abuela you meet will approve of.
It’s quick and easy to make. If you don’t have sour oranges (I know they can be hard to find in local grocery stores) just use regular oranges and limes.
Any part of the chicken can be used in this recipe, my favorite is bone-in, skin-on chicken thighs and boneless, skinless chicken breasts when we feel like being a little more healthy. Either way, you’re roasting for about 50 minutes, so just toss it all on the sheet pan and leave it alone. Don’t you love sheet pan meals?
To ensure the potatoes are still crispy and delicious, they are tossed in regular olive oil, herbs and spices, and just a splash of mojo, so the liquid doesn’t make the potatoes soggy. Make sure there’s no cross contamination and use the mojo on the potatoes before getting it involved with the chicken.
Don’t think that this takes a lot of time. The mojo and even the chimichurri are whipped up in a snap, and though the chimichurri is optional I totally recommend it. There’s something about chimichurri that makes everything better.
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- 1/2 recipe Mojo Criollo
- 4 boneless skinless chicken breasts, cut in half
- OR 4 chicken thighs
- 3 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
- 2 lb multi-colored baby potatoes, washed and sliced in half
- 4 tsp kosher salt
- 4 tsp freshly cracked black pepper
- Chimichurri, to serve
- Reserve 3 tbsp mojo for the potatoes.
- In a large zip top bag or shallow dish, marinate chicken for 15-30 minutes up to 4 hours.
- Preheat oven to 400 degrees F.
- In a large bowl or large zip top bag, whisk together the reserved mojo, olive oil, garlic powder, red pepper flakes, 2 tsp salt and 2 tbsp pepper. Add potatoes and toss around to coat well.
- Put potatoes onto a baking sheet, along with marinated chicken. Season the chicken with the remaining 2 tsp salt and 2 tsp pepper, then pour the oil and mojo mixture from the bowl used with the potatoes over the chicken and potatoes on the baking sheet.
- Bake in oven for 45-50 minutes, or until chicken is cooked through (chicken is done at 165 degrees F).
- Serve immediately, with chimichurri sauce.
Amount Per Serving: Calories: 320
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Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.