Juicy chicken and golden roast potatoes, seasoned directly with dehydrated mojo rojo picón.

Roast chicken and potatoes

With dehydrated Mojo Rojo Picón

Serves
4
Total
1 h 8 min
Difficulty
Easy
Cooking mode
More recipes with dried mojo

A simple tray of juicy chicken and golden potatoes carrying the deep, gently spicy flavour of mojo rojo. Here the dehydrated mojo is used directly as a dry seasoning: it is not rehydrated and not turned into a sauce first — the oil only helps it stick and helps the browning.

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Ingredients

  • Bone-in, skin-on chicken thighs4 · ≈ 1 kg
  • Potatoes800 g
  • Bernardo's Dehydrated Mojo Rojo Picón20 g
  • Olive oil30 ml
  • Fine salt6 g

You will needOven · Medium roasting tray · Large bowl · Kitchen paper · Kitchen thermometer (optional)

Method

8 steps

  1. Heat the oven

    10 min hands-onRuns alongside the steps that follow

    Turn the oven to 210 °C, top and bottom heat, or 190 °C fan. Set the shelf at mid height.

  2. Prepare the chicken and potatoes

    8 min hands-on

    Pat the chicken skin thoroughly dry with kitchen paper. Wash the potatoes and cut them into similar pieces of about 3 cm so they cook evenly. There is no need to peel them if the skin is clean.

  3. Add the dehydrated mojo directly

    4 min hands-on

    Put the chicken and potatoes in a large bowl. Add the oil and toss until everything carries a thin film. Sprinkle the dehydrated mojo rojo picón and the salt straight over them.

    Massage the chicken and turn the potatoes until the seasoning is spread evenly. You should be able to see small pieces of pepper, garlic and spices clinging to the surface.

    Add the dehydrated mojo directly

  4. Fill the tray

    3 min hands-on

    Spread the potatoes in a single layer and set the chicken among them, skin side up. Leave a little space between the pieces so they roast rather than steam.

  5. First bake

    First bake 25:00

    Roast for 25 minutes without moving the chicken.

  6. Turn the potatoes

    2 min hands-on

    Take the tray out carefully. Turn the potatoes and baste them lightly with the juices in the tray. Keep the chicken skin side up.

    CarefulThe tray and the juices are very hot. Use gloves or a dry cloth.

  7. Finish the roast

    Second bake 20:00

    Return the tray to the oven for 20 minutes. The skin should be golden, not black or heavily scorched.

    Check before you carry onCheck that the thickest part of the chicken has reached at least 74 °C, without the thermometer touching the bone, and that the juices run clear.

  8. Rest and serve

    Resting the chicken 8:00

    Take the tray out of the oven and let the chicken rest for 8 minutes before serving. It keeps its juices better this way, and the potatoes take up some of what is left in the tray.

What to expect

  • Chicken cooked through, juicy, with golden skin.
  • The dehydrated mojo visible as small flakes clinging to the surface, not as a sauce.
  • Potatoes tender inside and unevenly browned outside.
  • The heat present, but carried through the whole tray.

Food safety

The chicken must reach 74 °C in its thickest part, with the thermometer clear of the bone. Without a thermometer, the juices should run clear and the meat should not look pink next to the bone.

AESAN · Scientific Committee, report AESAN-2021-004