Sheet Pan Mojo Chicken and Plantains

Citrusy chicken and sweet plantains = Yum! This sheet pan meal is sure to bring a smile to your face. As a bonus the Mojo also makes a great salad dressing if you have some leftover.

Recipe adapted from Food Network

Ingredients:

8 chicken thighs boneless and skinless with excess fat trimmed

¼ cup fresh orange juice

2 tablespoons fresh lime juice

Zest of 1 lime

5 cloves garlic

½ cup extra virgin olive oil

½ cup fresh mint, plus extra for topping

½ cup fresh parsley, plus extra for topping

1 teaspoon ground cumin

½ teaspoon dried oregano

2 green-yellow plantains peeled and cut into 1 ½ inch pieces

1 red onion cut into wedges

1 squash and zucchini sliced

1 orange sliced

½ teaspoon salt

pepper

Directions:

1. Combine the orange juice, lime juice, smashed garlic, ½ teaspoon salt, and a dash of pepper in a blender/food processor. Puree until combined.
2. Let the mixture sit for 5 minutes.  Add ½ cup olive oil.
3. Remove ¼ cup of the mixture.   
4. Add mint and parsley to the mixture remaining in the blender/food processor.  Pulse/mix to combine.
5. Transfer the sauce to an airtight container and store in the refrigerator.
6. Place the chicken in a 9×13 dish.  Season with salt and pepper. 
7. Add cumin and oregano to the reserved marinade. Then rub the marinade over the chicken. Cover and refrigerate for at least 1 hour or overnight.
8. Preheat the oven to 450 degrees.  Let the chicken come to room temperature while the oven preheats.
9. Spread the plantains, onion, squash/zucchini on a rimmed baking sheet.  Spray with olive oil spray or toss in a bowl with a little olive oil before placing on the baking sheet. 
10. Place the chicken on top of the vegetables.  Add the orange slices.
11. Roast until the plantains are tender about 20 minutes.
12. Remove the plantains to a cutting board. Flatten the plantains with a measuring cup. Return the plantains to the baking sheet setting them flat in the pan juices.
13. Return the pan to the oven. Bake for 20-25 more minutes until the chicken is browned.
14. Sprinkle with mint and parsley.
15. Serve with the sauce on top or on the side.