One-Sheet Chicken Mojo with Plantains

Ingredients:

• 1/4 cup freshly squeezed orange juice + 1 orange, sliced
• 2 tbsp freshly squeezed lime juice (1-2 limes)
• 5 cloves of garlic (2 crushed, 3 minced)
• Half a jalapeño, seeded
• 0.5 cup + 2 tablespoons extra-virgin olive oil
• 0.5 cup fresh mint + extra for serving
• 0.5 cup fresh parsley + extra for serving
• 8 small chicken thighs with skin and bones (about 1.3 kg)
• 1 tsp ground cumin
• 0.5 tsp dried oregano
• 2 green-yellow plantains, peeled and cut into 4cm pieces.
• 1 large red onion, sliced ​​through the root

Preparation:

1. Combine the orange juice, lime juice, crushed garlic, jalapeño, 1/2 teaspoon salt, and a few grinds of black pepper in a blender. Blend until smooth, then let sit for 5 minutes. Turn the blender back on and slowly pour in 1/2 cup of olive oil. Set aside 1/4 cup of the mixture for the marinade. Add the mint and parsley to the remaining mixture in the blender and blend again until smooth; season with salt and pepper to taste. Transfer the sauce to a bowl, cover, and refrigerate.
2. Generously season the chicken thighs with salt and pepper. Place in a large bowl and add the reserved 1/4 cup of marinade, garlic, cumin, and oregano. Rub the chicken all over with the seasonings. Cover and refrigerate for 1-4 hours.
3. Preheat the oven to 230°C (450°F). Let the chicken come to room temperature while the oven preheats. Toss the plantains on a baking sheet with the red onion and the remaining 2 tablespoons of olive oil, season with salt and pepper. Spread them on the baking sheet. Place the chicken skin-side up and the orange slices between the plantains and onions.
4. Bake until the plantains are tender when pierced with a knife, about 20 minutes. Transfer the plantains cut-side down to a cutting board. Flatten them with the bottom of a measuring cup, then return them to the baking sheet, laying them flat in the juices.
5. Return the pan to the oven and bake until the chicken is browned, crispy, and cooked through, another 20-25 minutes. Sprinkle with chopped mint and parsley and serve with the sauce.