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Sheet Pan Mojo Chicken and Potatoes<\/p>\n
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\u00bd recipe Mojo Criollo<\/p>\n
4 boneless skinless chicken breasts cut in half OR 4 chicken thighs<\/p>\n
3 tablespoon olive oil<\/p>\n
\u00bd teaspoon garlic powder<\/p>\n
\u00bc teaspoon red pepper flakes<\/p>\n
2 lb multi-colored baby potatoes washed and sliced in half<\/p>\n
4 teaspoon kosher salt<\/p>\n
4 teaspoon freshly cracked black pepper<\/p>\n
Chimichurri to serve<\/p>\n
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Reserve 3 tablespoon mojo for the potatoes. In a large zip top bag or shallow dish, marinate chicken for 15-30 minutes up to 4 hours. Preheat oven to 400 degrees F. In a large bowl or large zip top bag, whisk together the reserved mojo, olive oil, garlic powder, red pepper flakes, 2 teaspoon salt and 2 tablespoon pepper. Add potatoes and toss around to coat well. Put potatoes onto a baking sheet, along with marinated chicken. Season the chicken with the remaining 2 teaspoon salt and 2 teaspoon pepper, then pour the oil and mojo mixture from the bowl used with the potatoes over the chicken and potatoes on the baking sheet. Bake in oven for 45-50 minutes, or until chicken is cooked through (chicken is done at 165 degrees F). Serve immediately, with chimichurri sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sheet Pan Mojo Chicken and Potatoes \u00bd recipe Mojo Criollo 4 boneless skinless chicken breasts cut in half OR 4 chicken thighs 3 tablespoon olive oil \u00bd teaspoon garlic powder \u00bc teaspoon red pepper flakes 2 lb multi-colored baby potatoes washed and sliced in half 4 teaspoon kosher salt 4 teaspoon freshly cracked black pepper Chimichurri to serve Reserve 3 tablespoon mojo for the potatoes. In a large zip top bag or shallow dish, marinate chicken for 15-30…<\/p>\n