Sheet-Pan Chicken Mojo Sheet-Pan Chicken Mojo

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 2 hours
  • Portion size 4 servings



Place chicken and onions in large shallow dish. Pour half of the Mojo Sauce over top, turning to coat well. Cover and refrigerate for 1 hour.

Preheat oven to 400°F. Transfer chicken and onions to foil-lined baking sheet; add orange slices to baking sheet. Season with salt and pepper. Drizzle with remaining sauce from dish; bake, basting with pan juices occasionally, until cooked through, 40 to 50 minutes.

Sprinkle parsley over top. Serve with remaining Mojo Sauce and lime wedges.

Mojo Sauce

In blender or using hand mixer, combine 1⁄3 cup each orange juice, lime juice and grapefruit juice, 4 cloves garlic, 1⁄2 cup chopped fresh parsley, zest of 1 lime, 2 tsp dried oregano 1 tsp ground cumin, and salt and pepper to taste. Add 1⁄2 cup olive oil in thin drizzle until sauce is thickened but not puréed. (Make-ahead: Can be covered and refrigerated for up to 2 days.) Makes about 1 1⁄2 cups.

Nutritional facts PER SERVING: about

  • Calories 795
  • Total fat 56 g
  • Saturated fat 12 g
  • Cholesterol 290 mg
  • Sodium 769 mg
  • Total carbohydrate 20 g
  • Fibre 3 g
  • Sugars 11 g
  • Protein 53 g
  • Iron 4 mg
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Lunch & Dinner

Sheet-Pan Chicken Mojo