Oven-roasted mojito chicken from Epicurious by John Stage and Nancy Radke

  • onions
  • parsley
  • Show all ingredients...

  • EYB Comments

    You can substitute cilantro for the parsley. Serve with rice. See recipe for Mojito Marinade.

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Notes about this recipe

  • Recipe Notes

    You can substitute cilantro for the parsley. Serve with rice. See recipe for Mojito Marinade.

  • Laura on October 13, 2015

    I've been meaning to try this recipe for a very long time and finally got around to it last night. Unfortunately, it was a disappointment. It wasn't bad, it just wasn't anything special. I marinated the chicken (2 bone-in breasts) for about 5 hours before roasting. I felt that the cooking directions were too long (375 degrees for an hour and 15 minutes), and indeed, I found my chicken was done at 45 minutes. The meat itself was quite juicy and tender. However, there was no hint of the marinade flavor. So, while it was well-cooked, it just wasn't that interesting. On the plus side, it was a very simple and easy recipe. Still, I wouldn't bother to make it again.

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