Easy Moroccan Chermoula Chicken
Submitted By: Taz

Ingredients:

2 lbs Bone-in / Skin-on Chicken Thighs
¼ Cup Olive Oil
4 cloves Fresh Garlic - fine minced
3 Tbs Fresh Coriander (Cilantro) - fine chopped
3 Tbs Fresh Parsley - fine chopped
Zest of 1 Lemon
2 tsp Kosher Salt
1 Lemon - ½ sliced thin other half for juicing

Preparation:
  1. In a large bowl, thoroughly combine the olive oil, garlic, chermoula spice, coriander, parsley, lemon zest, and salt into a paste
  2. Add the chicken and massage the chermoula paste all over - Cover and refrigerate for 6 hours (overnight for better results)
  3. Preheat oven to 400°F
  4. Transfer chicken and marinade to a greased 9 X 13 baking dish and arrange in a single layer - Cover tightly with aluminum foil
  5. Place in the top third of the oven and allow to bake for 30 minutes
  6. Remove from oven and remove the foil - Arrange the lemon slices over the chicken pieces, squeeze the lemon juice over the top
  7. Set oven to high broil and place baking pan 4-6 inches below the broiler - Allow to cook until slightly charred (apx 5 minutes)
  8. Serve hot over rice making sure to spoon the pan juices over the top