Mojo Sheet Pan Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Marinating Time
3 hrs
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Total Time
3 hrs 55 mins
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Servings
4 people
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Calories
234 kcal
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Course
Main Course, Dinner
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Cuisine
Cuban
Mojo Sheet Pan Chicken
Description
Mojo Sheet Pan Chicken combines a garlicky citrus marinade with oven roasting to create a flavorful chicken dish. The marinade is made by crushing garlic with salt and mixing it with oregano, olive oil, lime juice, and orange juice. After marinating the chicken pieces, they are roasted on a sheet pan with sliced onions, lime and orange slices, and green olives. This method bakes the chicken evenly while the citrus and olives add layers of brightness and briny depth to the dish.
The resulting chicken is juicy and tender with a slightly tangy and aromatic character from the garlic and herbs. The skin crisps nicely during roasting, complementing the moist interior. The sheet pan allows for a straightforward preparation with minimal cleanup.
This chicken works well served alongside simple sides like rice, roasted vegetables, or a fresh salad to balance the rich flavors. The leftover marinade and pan juices can be spooned over for extra zest.
For best results, marinate the chicken for several hours or overnight to let the flavors fully develop and help tenderize the meat. If a mortar and pestle is not available, finely minced garlic can be used instead to build the marinade.
Ingredients
Mojo sauce:
- 8 cloves garlic peeled and minced
- 1 teaspoon salt sea salt
- 1 tablespoon oregano fresh or dried
- 1/2 cup olive oil
- 1/4 cup lime juice from about 4 limes
- 1/4 cup orange juice from about 1 orange
- 2 pounds bone-in skin-on chicken pieces (I used a mix of thighs, drumsticks, wings)
Sheet Pan:
- 1 yellow onion peeled and sliced
- 5 to 6 Orange slices
- 5 to 6 lime slices
- 1 cup green olives
Instructions
To Make the Mojo:
- In a mortar and pestle, add the garlic and salt. Using the pestle, crush and twist the garlic until it's smashed. Add the oregano and give it a good mix.
- In a medium bowl or resealable plastic bag (like a Ziplock), add the crushed garlic, olive oil, lime juice and orange juice. Use a fork to mix it around.
- Sprinkle the chicken with a few pinches of salt and pepper and then transfer the chicken pieces to the resealable plastic bag. Seal up the bag and then give it a good shake so the pieces are all coated in the mojo mixture.
- Transfer to the fridge to marinate for 3 hours, ideally overnight, but realistically I know that won’t always happen. Even marinated for 30 minutes is delicious! Marinate for however long works.
When You’re Ready to Bake the Chicken:
- Preheat the oven to 400 degrees F. On a clean baking sheet, add the onion, slices or orange and lime, green olives and lastly, the marinated chicken, along with the marinade. Transfer to the oven to bake until chicken is cooked and skin is crispy, about 40 to 45 minutes.
- Serve with rice, tostones and/or black beans. YUM!
Notes
- Marinate the chicken for at least 30 minutes, ideally 3 hours or overnight, to enhance flavor and tenderness.
- If you don’t have a mortar and pestle, finely mince or crush the garlic with the flat side of a knife before adding to the marinade.
- This recipe can be prepared ahead by marinating the chicken in the morning and roasting it in the evening.
- A baking sheet is convenient for roasting and easy cleanup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 234kcal | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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