Mojo Hen with Potatoes, Vegetables, Garlic and Cuban Bread
1 large roasting hen
2 bottles Mojo marinade
20 very small roasting potatoes
1 large sweet or Spanish onion, cut into chunks
20 whole garlic cloves
1 cup snow pea pods
8 oz carrots (I used the whole, thin, gourmet carrots)
2 cups whole, fresh Baby Bella mushrooms
1/2 tsp dried thyme
1/2 tsp kosher salt
1 tsp ground black pepper
1 loaf Cuban bread, sliced
1/2 stick butter
The night before, marinate hen in Mojo marinade. I used a 2 gallon zip lock bag and put in a large bowl in the refrigerator. Turn over to soak as needed.
Before cooking, preheat oven to 375.
Add hen and all marinade into a large roasting pan, breast-side down. Scatter potatoes, onion, garlic, snow pea pods, carrots and mushrooms around chicken. Sprinkle chicken and vegetables with thyme, kosher salt and pepper.
Bake, covered, for about 45 minutes. Using large forks, turn chicken and let rest on top of potatoes and vegetables. Add hot water to pan until 3/4 full. Sprinkle more thyme, pepper and kosher salt over chicken. Bake another 45 minutes, basting with juices halfway through. Cover and bake 30 more minutes or until chicken is falling off the bone tender.
Remove from heat and let rest.
CUBAN BREAD
While chicken is resting, slice loaf of bread and put in a large baking dish or pan. Melt half stick butter and pour over slices. Bake in 375 oven for 5-7 minutes.
Remove when it is at desired crispiness. Serve with chicken and vegetables.
As a side note, I used the leftover vegetables, potatoes and Mojo juices tonight. In this turn, I added 12 oz fresh baby spinach and one large can of drained, sliced Italian-style Roma tomatoes. The outcome was very delicious.
Y’all Enjoy!
Two Cousins and a Skillet 