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Mojo Chicken and Sweet Potato Traybake

Mojo Chicken and Sweet Potato Traybake

By Rose HattabaughOctober 27, 2023

Sponsored by Whole Foods Market
  • Makes
    4 to 6 servings
  • Cook Time
    45 minutes
  • Rating

Latin American mojo is a punchy sauce/marinade starring citrus juice or vinegar, herbs and lots of garlic. It’s often used to season meat, but is also a popular accompaniment to fried plantains or yuca. We turn those flavors into a bold, citrusy garlic-herb paste. We double down on the seasoning paste, using some of it as a marinade for bone-in chicken parts and the rest as a bright finishing sauce.

Ingredients
  • 1

    bunch cilantro, chopped, stems and leaves reserved separately

  • 10

    medium garlic cloves, smashed and peeled

  • 3

    tablespoons extra-virgin olive oil, divided

  • 2

    teaspoons grated orange zest, plus 4 tablespoons orange juice, divided

  • 1

    tablespoon dried oregano

  • Kosher salt and ground black pepper

  • 3

    pounds bone-in, skin-on chicken breasts OR thighs, trimmed and patted dry

  • 1½

    pounds medium sweet potatoes, peeled and cut into ½-inch wedges

Step 1

In a food processor, combine the cilantro stems, garlic, 2 tablespoons oil, 2 tablespoons orange juice, oregano, 2 teaspoons salt and 1 teaspoon pepper. Process to a coarse paste, about 30 seconds. Measure 1 tablespoon of the mixture into a small bowl, then stir in the orange zest and remaining 2 tablespoons juice; set aside. Transfer the remainder to a large bowl and add the chicken. Rub the mixture into the chicken; let stand at room temperature while the oven heats.

Step 2

Heat the oven to 475°F with a rack in the middle position. Transfer the chicken skin side up and in a single layer to the center of a rimmed baking sheet. In the now-empty bowl, toss together the sweet potatoes and remaining 1 tablespoon oil, then distribute evenly around the chicken. Roast until the thickest part of the breasts (if using) reaches 160°F and the thickest part of the largest thigh/leg (if using) reaches 175°F, 30 to 35 minutes.

Step 3

Transfer the chicken to a platter. Push the potatoes to the perimeter of the baking sheet and add the reserved cilantro-orange mixture and half of the cilantro leaves to the clearing. Scrape up any browned bits, then stir to combine with the potatoes. Transfer the potatoes to the platter with the chicken and spoon any juices over the top. Sprinkle with the remaining cilantro leaves.

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