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Close-up of honey being drizzled over grilled chicken thighs, reminiscent of One-Pan Mojo Chicken & Potatoes, served with roasted potatoes and pasta on a patterned plate. A bowl of white rice is visible in the background.
Melissa Jo

One-Pan Baked Mojo Chicken & Potatoes

3 from 1 vote
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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: Italian

Ingredients
  

Method
 

Make the marinade
  1. In a large bowl, combine:
  2. mojo marinade
  3. olive oil
  4. Sazón packet
  5. adobo seasoning
  6. sliced onion
  7. chopped garlic
  8. lime juice
  9. orange juice
  10. Mix well. Let some pulp fall in for extra flavor.
Marinate the chicken
  1. Season chicken thighs lightly with adobo.
  2. Place chicken in a large zip-top bag and pour marinade over top.
  3. Marinate for 15 minutes up to 24 hours.
Prep the pan
  1. Preheat oven to 375°F.
  2. In a 9x13 baking dish:
  3. Layer orange slices on the bottom
  4. Add sliced potatoes on top
  5. Season potatoes lightly with adobo
Assemble
  1. Place marinated chicken thighs on top of potatoes.
  2. Pour remaining marinade over everything.
Roast
  1. Bake uncovered for 60 minutes.
Optional crisp finish
  1. If desired, increase heat to 400°F for 10–15 minutes or broil briefly to crisp the skin.
Check potatoes
  1. If potatoes need more time:
  2. Remove chicken
  3. Return potatoes for 15 minutes at 450F to oven until fork tender

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