Chicken and Vegetable Chermoula
Elevate your weeknight dinner with this vibrant and flavor-packed Chicken and Vegetable Chermoula recipe! Juicy, marinated chicken thighs are infused with the bold Mediterranean flavors of a zesty homemade chermoula sauce made from fresh parsley, cilantro, garlic, and warm spices like cumin, paprika, and coriander. Paired with a medley of beautifully roasted vegetables—carrots, zucchini, red bell pepper, and red onion—this dish offers a delightful balance of smoky, tangy, and herbaceous notes in every bite. Quick to prepare with just 20 minutes of prep and perfect for a wholesome family meal, this recipe is an easy way to bring exotic flavors to your table. Garnish with fresh herbs and serve it as a standalone dish or alongside fluffy couscous or warm flatbread for a complete dining experience.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (boneless, skinless)
- 2 large carrot, diced
- 1 medium zucchini, sliced
- 1 large red bell pepper, chopped
- 1 large red onion, cut into wedges
- 3 cloves garlic cloves, minced
- 1 cup fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper (optional)
- 2 tablespoons lemon juice
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large bowl, combine parsley, cilantro, garlic, cumin, paprika, coriander, cayenne pepper (if using), lemon juice, 3 tablespoons of olive oil, salt, and black pepper. Mix well to form the chermoula marinade.
Reserve 2 tablespoons of the chermoula for later use.
Add the chicken thighs to the bowl with the remaining marinade. Coat the chicken thoroughly, cover, and let marinate in the fridge for at least 30 minutes (or up to 4 hours for deeper flavor).
While the chicken marinates, prepare the vegetables. Place the carrots, zucchini, red bell pepper, and red onion on a large baking sheet.
Drizzle 1 tablespoon of olive oil over the vegetables and toss to coat. Sprinkle with a pinch of salt and pepper.
Preheat your oven to 400°F (200°C).
Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until tender and lightly caramelized.
Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken thighs and cook for 5-7 minutes per side, until golden brown and fully cooked (internal temperature should reach 165°F/74°C).
Remove the roasted vegetables from the oven and toss them with the reserved chermoula for an extra burst of flavor.
Serve the chicken thighs on a platter alongside the roasted vegetables. Garnish with additional chopped parsley or cilantro if desired.
Nutrition Facts
Calories |
337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 624 mg | 27% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 8.7 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 163 mg | 13% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1159 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
