Mexican Roasted Chicken Thighs

Yield: 4-6

Author: MA Satterfield

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Mexican Roasted Chicken Thighs

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 lbs baby Yukon potatoes, halved
• Juice of 2 large oranges
• Juice of 3–4 limes
• 1 tbsp Dijon mustard
• 2 tbsp fresh cilantro, chopped
• 1 packet Siete taco seasoning
• 4 garlic cloves, minced
• Salt, to taste
• Pepper, to taste
• 2 tsp garlic powder
• 3 tbsp olive oil

Instructions

1. If prepping ahead of time, make the marinade by combining orange juice, lime juice, Dijon mustard, cilantro, garlic, and taco seasoning. Mix well. Add the chicken thighs to a ziplock bag, pour in the marinade, toss to coat, seal, and refrigerate until ready to cook.
2. When ready to cook, preheat the oven to 400°F.
3. Add the halved potatoes to a baking sheet and drizzle with olive oil. Season with salt, pepper, and garlic powder. Toss well to coat.
4. Add the marinated chicken thighs to the same baking sheet and pour any remaining marinade over the top.
5. Cover tightly with aluminum foil and bake for 1 hour.
6. Remove the foil and place the pan back in the oven, uncovered, to bake for an additional 30 minutes, until the chicken is golden and slightly crispy.
7. Remove from the oven and serve warm.