Mojo Sheet Pan Chicken
Mojo Sheet Pan Chicken is a quick Cuban-inspired weeknight meal. Chicken is marinated overnight in a mojo garlic sauce and then cooked on a sheet pan with onions, citrus and olives.
Servings: 4 people
- 8 cloves of garlic peeled and minced
- 1 teaspoon sea salt
- 1 tablespoon fresh or dried oregano
- 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)
- 1 yellow onion peeled and sliced
- 5 to 6 orange slices
- 5 to 6 lime slices
- 1 cup green olives
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!
*If you don't own a mortar and pestle, no worries. You can simply mince up the garlic cloves and add them to a bowl or resealable plastic bag and proceed with the recipe...
Serving: 4g | Calories: 234kcal