Mojo Chicken and Potatoes

In a large bowl or measuring cup, combine the mojo marinade, olive oil, sliced onions, chopped garlic, Sazón seasoning, a sprinkle of Adobo, lime juice, and orange juice. Mix well.

Lightly season the chicken thighs on all sides with Adobo seasoning.

Place the seasoned chicken in a large zip-top bag and pour the marinade over it. Seal the bag, removing as much air as possible, and massage to coat the chicken completely. Marinate for at least 15-30 minutes.

Preheat your oven to 400°F (200°C).

Arrange orange slices in a single layer on the bottom of a large baking dish.

Layer the sliced potatoes over the orange slices and season them with more Adobo seasoning.

Place the marinated chicken thighs on top of the potatoes. Pour all the remaining marinade from the bag over the chicken and potatoes.

Bake for 45-55 minutes, or until the chicken is cooked through and the skin is golden brown and crispy.

Once cooked, remove the chicken pieces from the dish and set them aside on a plate.

If the potatoes need more time to become tender and browned, return the baking dish to the oven for another 10-15 minutes.

Serve the chicken with the potatoes. Spoon the pan juices over everything. This dish is excellent served with a side of white rice. Garnish with chopped scallions if desired.