Oven Roasted Mojo Chicken

Oven-Roasted Mojo Chicken with a Flavorful & Easy-to-Make Marinade!

January 10, 2020

If you struggle with eating chicken, part of the problem might be the dryness of it. Another complaint is how bland chicken can be! Taking the extra time to marinate a chicken can really make a world of difference. With this Oven-Roasted Mojo Chicken recipe, you'll get a juicy chicken with a burst of flavor! A perfect compliment to your weekly meal prepping plans or a family dinner.

Mojo Chicken Recipe

Recipe by: Nathan Lucas
Prep Time: 10 minutes; Marinating Time: 8 Hours
Cook Time: Depends on the weight of your chicken, Approximately 20 minutes per pound

Ingredients

  • 1 whole chicken, thawed (4.5 to 5 pounds)

Mojo Chicken Marinade Ingredients 

  • 2/3  cup extra virgin olive oil
  • 3/4  cup cilantro leaves 
  • 1 tsp orange zest
  • 1 tsp lemon zest
  • 2/3 cup orange juice (freshly squeezed from the oranges) 
  • 1/2  cup lime juice (freshly squeezed from the limes)
  • 1 tsp dried oregano
  • 2 tsp cumin powder
  • 2 1/2 tbsp fresh mint leaves
  • 4 garlic cloves
  • 1 tsp salt
  • 1/2 tsp pepper

Marinade Directions

  1. Place all of the marinade ingredients into a food processor and blend until the cilantro is finely chopped and the marinade is combined and smooth. 
  2. Place the chicken into a non-metallic bowl breast-side down. Pour about ⅓ of the marinade into the cavity and then the rest over the entire chicken. Use a pastry brush to ensure all skin is thoroughly coated with the marinade. Cover with Plastic Wrap and place in the refrigerator. Allow the chicken to marinate for 8 hours. Halfway through, turn the chicken over and brush it again with the marinade, adding it back into the refrigerator for the remaining 4 hours.  

Cooking Directions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Remove the chicken from the marinade and place it onto a metal rack in a large roasting pan, pour the remaining marinade over the chicken. Bake the chicken for 20 mins per pound.
  3. Use a pastry brush throughout the baking process to brush the juice that collects in the bottom of the pan over top of the chicken until it is nicely browned. Roast until the chicken is cooked through and the juices run clear when the meat is pierced. The chicken is ready when your instant-read thermometer reaches 165 degrees Fahrenheit when inserted into the inner thigh meat (close but not touching the bone). 
  4. Let chicken rest for 15-20 minutes, then cut and serve! 

*Optional - You can add slices of the orange and lime into the cavity of the chicken while roasting.
Or garnish with slices when serving for a pop of color! 

Nutritional Info Per Serving

For this recipe, we opted not to calculate the nutritional information per serving due to individual tastes and tracking preferences. The nutritional info will vary greatly depending on the chicken you eat (dark or light meat, with or without skin) and how you prefer to calculate and track your marinades.

Since much of the marinade is discarded, the exact amount consumed can be tedious to figure out. Some people count 100% of the marinade, some weigh the contents of the marinade before and after cooking, and others calculate a couple of tablespoons of marinade per serving. Please calculate based on your tastes and tracking preferences.

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ABOUT THE AUTHOR

Nathan Lucas always had a passion for cooking and did a lot of it as a teenager. He never thought he would have the opportunity, but after moving to California he decided to take a leap and in 2008 he started culinary school at The Art Institute of Orange County. He has been working in the food industry for several years now and has adapted many of his recipes to be WLS friendly since his girlfriend had RNY in 2001.

See more recipes by Nathan!

Recipe Disclaimer: If you have specific dietary restrictions, allergies or a nutrition plan that you are following, make sure to read the ingredient list prior to consumption. All information on ObesityHelp.com is intended for informational purposes only. The information is not intended to be a replacement or substitute for consultation with a qualified medical professional. Please contact a medical professional with any questions and concerns.