Orange Cilantro Chicken with Rice, Beans, and Corn

Make the Marinade: In a blender, combine olive oil, orange juice, lemon juice, orange zest, mayonnaise, 1/2 bunch of cilantro, 1 tbsp oregano, 1 tsp cumin, 1 tsp salt, and 1/2 tsp pepper. Blend until smooth.

Marinate the Chicken: Place the chicken pieces in a large bowl. Pour the blended marinade over the chicken and toss with your hands until every piece is evenly coated.

Prepare Chicken for Roasting: Line a large baking sheet with parchment paper. Arrange the marinated chicken in a single layer. Tuck the orange wedges in and around the chicken pieces.

Roast the Chicken: Bake in a preheated oven at 400°F (200°C) for 40-50 minutes, or until the chicken is cooked through and golden brown.

Cook the Rice: While the chicken bakes, add rice, water (or broth), juice of 1 lime, and 1 tsp salt to a large pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed.

Finish the Rice: Once cooked, fluff the rice with a fork. For best results, spread it on a baking sheet to cool slightly. Once cooled, mix in the 1/4 cup of chopped cilantro.

Prepare the Black Beans: In a separate saucepan, combine the can of black beans (with liquid), 1/4 cup water, chili powder, 1/2 tsp cumin, 1/2 tsp oregano, and 1/4 tsp salt. Heat over medium heat, stirring occasionally, until warmed through.

Prepare the Corn: In a skillet over medium-high heat, melt the butter. Add the drained corn and cook for 3-4 minutes until lightly toasted.

Finish the Corn: Remove the corn from the heat. Stir in 2 tbsp chopped cilantro, the juice of 1/2 lime, cotija cheese, 1/4 tsp salt, and 1/8 tsp pepper. Mix to combine.

Serve: Plate the roasted chicken with a scoop of cilantro-lime rice, seasoned black beans, and the Mexican-style corn.