¼ cup fresh orange juice,
plus 1 orange sliced into rounds
2 tablespoons fresh lime juice
(from 1 to 2 limes)
5 cloves garlic (2 smashed, 3 minced)
½ jalapeño pepper, seeded
Kosher salt and freshly ground pepper
½ cup plus 2 tablespoons extra-virgin
olive oil
½ cup fresh mint, plus more for topping
½ cup fresh parsley, plus more
for topping
8 small skin-on, bone-in chicken thighs
(about 3 pounds)
1 teaspoon ground cumin
½ teaspoon dried oregano
2 green-yellow plantains, peeled and
cut into 1½-inch pieces
1 large red onion, cut through the root
into wedges
- Combine the orange juice, lime juice, smashed garlic,
jalapeño, ½ teaspoon salt and a few grinds of pepper in a
blender. Puree until combined, then let sit 5 minutes. Turn
the blender back on and slowly pour in ½ cup olive oil.
Remove ¼ cup of the mixture and set aside for the marinade.
Add the mint and parsley to the remaining mixture in the
blender and puree again until smooth; season with salt and
pepper. Transfer the sauce to a bowl; cover and refrigerate. - Season the chicken thighs generously with salt and pepper.
Place in a large bowl and add the reserved ¼ cup marinade,
the minced garlic, cumin and oregano. Rub all over the
chicken until evenly coated. Cover and refrigerate 1 to 4 hours. - Preheat the oven to 450 ̊. Let the chicken come to room
temperature while the oven preheats. Toss the plantains and
red onion on a rimmed baking sheet with the remaining
2 tablespoons olive oil; season with salt and pepper. Spread
out on the baking sheet. Nestle the chicken, skin-side up, and
orange slices among the plantains and onion. - Roast until the plantains are tender when pierced with a
knife, about 20 minutes. Remove the plantains to a cutting
board and stand them up on a cut side. Flatten the plantains
with the bottom of a measuring cup or ramekin, then return
to the baking sheet, setting them flat in the pan juices. - Return the pan to the oven and roast until the chicken is
browned, crisp and cooked through, 20 to 25 more minutes.
Sprinkle with chopped mint and parsley; serve with the sauce.
Try these great new combos—
all you need is a single pan!
for
6 6
SHEET PAN MOJO CHICKEN AND PLANTAINS
ACTIVE: 45 min l TOTAL: 1½ hr (plus marinating) l SERVES: 4
74 FOOD NETWORK MAGAZINE ●OCTOBER 2020