Ingredient Meat & Poultry Chicken Chicken Thighs Sheet-Pan Mojo Chicken with Green Beans & Potatoes 4.3 (3) 3 Reviews This sheet-pan mojo chicken is a bold, citrusy dinner that’s easy to throw together on a single pan. The chicken marinates in a zesty blend of citrus juices and oregano, infusing it with Cuban-inspired flavors. Instead of discarding all of the marinade, the onions and garlic are removed and roasted on the chicken as a savory topping that adds extra depth. Crisp-tender green beans and red potatoes round out the meal, soaking up the flavorful juices as they roast. By Isabel Vasquez, RD, LDN Isabel Vasquez, RD, LDN See More Isabel Vasquez is a bilingual registered dietitian practicing from an intuitive eating, culturally sensitive framework. Her clinical experience includes providing outpatient nutrition counseling to adults with a variety of chronic health conditions, along with providing family-based treatment for eating disorders in children and adolescents. She also offers intuitive eating coaching for Latinas to heal their relationships with food, particularly their cultural foods. EatingWell's Editorial Guidelines Published on July 28, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Photographer: Jake Sternquist, Food Stylist: Shannon Goforth, Prop Stylist: Breanna Ghazali. Active Time: 25 mins Total Time: 2 hrs 50 mins Servings: 4 Nutrition Profile: No Added Sugar Mediterranean Diet Sesame-Free Weight Loss Diabetes-Friendly Nut-Free Dairy-Free Soy-Free Heart-Healthy High-Protein Egg-Free Gluten-Free Jump to Nutrition Facts Photographer: Jake Sternquist, Food Stylist: Shannon Goforth, Prop Stylist: Breanna Ghazali. Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 4 servings Mojo Chicken ¼ cup extra-virgin olive oil ¼ cup orange juice 2 tablespoons lime juice 2 tablespoons lemon juice ¼ cup diced yellow onion (about ¼ medium onion) 1 tablespoon minced garlic (about 6 cloves) 1 teaspoon dried oregano 4 (4-ounce) boneless, skinless chicken thighs, trimmed ½ teaspoon salt ½ teaspoon ground pepper Vegetables 3 medium red potatoes, scrubbed and cubed (1-inch; about 3 cups) 2 tablespoons extra-virgin olive oil, divided ½ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon chili powder ¼ teaspoon salt, divided ⅛ teaspoon ground pepper 3 cups green beans, trimmed (about 12 ounces) Directions Marinate chicken: Mix ¼ cup each oil and orange juice, 2 tablespoons each lime juice and lemon juice, ¼ cup onion, 1 tablespoon garlic and 1 teaspoon oregano in a large bowl. Season trimmed chicken thighs with ½ teaspoon salt and ½ teaspoon pepper. Add the chicken to the mojo marinade; cover and refrigerate for 2 hours. Photographer: Jake Sternquist, Food Stylist: Shannon Goforth, Prop Stylist: Breanna Ghazali. Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray. Remove the chicken from the marinade and place on one half of the baking sheet. Strain the solids from the marinade; top the chicken with the onions and garlic; discard any remaining marinade. Prepare vegetables: Toss cubed potatoes, 1 tablespoon oil, ½ teaspoon garlic powder, ¼ teaspoon each onion powder and chili powder and ⅛ teaspoon salt together in a clean large bowl. Add to the other half of the baking sheet; reserve the bowl. Roast the chicken and potatoes for 20 minutes. Photographer: Jake Sternquist, Food Stylist: Shannon Goforth, Prop Stylist: Breanna Ghazali. Meanwhile, toss trimmed green beans in the reserved bowl with 1 tablespoon oil, ⅛ teaspoon pepper and the remaining ⅛ teaspoon salt. Stir the potatoes. Spread the green beans throughout the baking sheet; continue roasting until an instant-read thermometer inserted in the thickest part of the chicken registers 165°F and the potatoes and green beans are fork-tender, 15 to 20 minutes. EatingWell.com, July 2025 Save Rate Print Nutrition Facts (per serving) 413 Calories 20g Fat 29g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 chicken thigh & 1 cup vegetables Calories 413 % Daily Value * Total Carbohydrate 29g 11% Dietary Fiber 5g 19% Total Sugars 5g Added Sugars 0g 0% Protein 32g 64% Total Fat 20g 26% Saturated Fat 4g 22% Cholesterol 138mg 46% Vitamin A 42µg Vitamin C 37mg 41% Vitamin D 0µg Vitamin E 3mg 17% Folate 55µg Vitamin K 48µg Sodium 441mg 19% Calcium 73mg 6% Iron 3mg 18% Magnesium 79mg 19% Potassium 1024mg 22% Zinc 3mg 25% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.