In a blender combine all the mojo marinade ingredients and blend until smooth.

In a large bowl or ziploc bag, add chicken and marinade and let marinate 2 hours to overnight.

Preheat oven to 425 degrees, and place sheet pan lined with aluminum foil in oven.

Remove chicken and pat dry with a paper towel.

Add sliced vegetables to marinade.

Place chicken, fat side down, onto hot sheet pan lined with aluminum foil.

Cook for 25 minutes, until fat starts to render.

Flip chicken so fat side is up, and add vegetables to pan with marinade.

Cook another 20 minutes, until internal temp reaches 155 degrees, and turn broiler to high (make sure chicken is on middle rack, it is easier to prevent burning this way)

Let broil 3-6 minutes, until chicken skin is extra crispy and crunchy - watch CLOSELY so vegetables don't burn!

If mojo marinade has largely evaporated, you can add more during the cooking process - just 1/4 cup at a time, so your chicken doesn't boil in the extra marinade.