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Sheet Pan Mojo Chicken

Sheet Pan Mojo Chicken is a no-fuss Cuban-inspired weeknight meal. Chicken is marinated overnight in a mojo garlic sauce and then cooked on a sheet pan with citrus and onions. Perfect for meal prep!
Prep Time10 mins
Cook Time1 hr
Marinade time4 hrs
Course: Dinner
Cuisine: Cuban
Keyword: chicken, citrus, mojo, paleo, Whole30
Author: Lora

Ingredients

  • 1/4 cup or about 6- 8 cloves of garlic, peeled and minced
  • 1 teaspoon sea salt
  • 1 tablespoon fresh or dried oregano
  • 1 teaspoon ground cumin
  • 1/4 cup chopped cilantro lightly packed
  • 1/4 lemon juice
  • 1/4 cup lime juice freshly squeezed
  • 1/2 cup plus 1 Tablespoon extra-virgin olive oil divided
  • 1/2 cup orange juice freshly squeezed
  • 2 pounds bone-in skin-on chicken pieces (I used a mix of thighs and drumsticks, be sure to trim excess skin off thighs)
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 small yellow or white onion peeled and sliced
  • Orange and lime slices for garnish optional

Instructions

  • MOJO MARINADE:
  • In a large mortar with pestle (you could pulse it in a food processor or chop the garlic up by hand), add the garlic, salt, oregano, cumin, cilantro, lemon and lime juice. Use the pestle to twist the garlic until it is smashed.
  • In medium bowl, add the crushed garlic mixture with the 1/2 cup olive oil and orange juice. Use a fork to mix it all up.
  • Drizzle the remaining tablespoon of olive oil on the chicken.
  • Sprinkle salt and pepper on the chicken pieces.
  • Transfer the chicken pieces to a zipped lock bag or air-tight container.
  • Add the marinade to the bag or container with the chicken pieces.
  • If you have the chicken in a zipped lock bag, seal it and massage the chicken with the marinade to completely coat.
  • If it’s in a container, use your hands to massage it all over the chicken (use disposable gloves if you have on hand).
  • Place the bag or container in the fridge and marinate for at least three hours. Even better, marinate overnight. Realistically, if you have 30 minutes-1 hour, and that is fine too!
  • ROAST CHICKEN:
  • Preheat oven to 425F. On a foil paper lined baking sheet, add the chicken pieces (skin side down) and the marinade. Place the onion slices, orange and lime around the chicken.
  • Transfer baking sheet to the oven and cook for 30 minutes.
  • Spoon the marinade all over the chicken and turn over chicken pieces to skin side up.
  • Lower temperature to 375F. Bake until the chicken is completely cooked through and the skin is nice and crispy; about another 30-45 minutes. Total cook time is about 1 hour-1 hour and 15 minutes. Let chicken rest 10 minutes tented with foil paper before serving.

Notes

*This chicken lasts covered in the refrigerator for 4-5 days. You can also freeze it in a freezer-safe container for 1-2 months.
*If you’re making chicken breasts: The safe internal temperature for chicken breasts is 165 degrees Fahrenheit.
*If you’re making a chicken thighs and legs (like I did), you should check by inserting an instant-read thermometer into the thickest part of the thigh and temperature should read 185F.