One-Pan Baked Mojo Chicken & Potatoes
This easy one-pan baked mojo chicken and potatoes is packed with citrus, garlic, and bold flavor. Juicy chicken thighs roast over golden potatoes for the ultimate simple dinner.
Ingredients
- 6 bone-in skin-on chicken thighs
- 1 24 oz bag baby gold potatoes, sliced into rounds
- 1 small yellow onion sliced
- 5 garlic cloves chopped
- 10 oz mojo marinade I used Badia
- 1 packet Sazón with azafran I used Goya
- 1 tbsp adobo seasoning + more for chicken & potatoes
- Juice of 1 lime
- Juice of 1 orange
- 1 additional orange sliced into rounds
- ½ cup extra virgin olive oil
Instructions
Make the marinade
- In a large bowl, combine:
- mojo marinade
- olive oil
- Sazón packet
- adobo seasoning
- sliced onion
- chopped garlic
- lime juice
- orange juice
- Mix well. Let some pulp fall in for extra flavor.
Marinate the chicken
- Season chicken thighs lightly with adobo.
- Place chicken in a large zip-top bag and pour marinade over top.
- Marinate for 15 minutes up to 24 hours.
Prep the pan
- Preheat oven to 375°F.
- In a 9x13 baking dish:
- Layer orange slices on the bottom
- Add sliced potatoes on top
- Season potatoes lightly with adobo
Assemble
- Place marinated chicken thighs on top of potatoes.
- Pour remaining marinade over everything.
Roast
- Bake uncovered for 60 minutes.
Optional crisp finish
- If desired, increase heat to 400°F for 10–15 minutes or broil briefly to crisp the skin.
Check potatoes
- If potatoes need more time:
- Remove chicken
- Return potatoes for 15 minutes at 450F to oven until fork tender
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