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.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Reserve 2 tablespoons of the chermoula for later use.

Step 3

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).

Step 4

While the chicken marinates, prepare the vegetables. Place the carrots, zucchini, red bell pepper, and red onion on a large baking sheet.

Step 5

Drizzle 1 tablespoon of olive oil over the vegetables and toss to coat. Sprinkle with a pinch of salt and pepper.

Step 6

Preheat your oven to 400°F (200°C).

Step 7

Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until tender and lightly caramelized.

Step 8

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).

Step 9

Remove the roasted vegetables from the oven and toss them with the reserved chermoula for an extra burst of flavor.

Step 10

Serve the chicken thighs on a platter alongside the roasted vegetables. Garnish with additional chopped parsley or cilantro if desired.

Nutrition Facts

Serving size	(1680.2g)

Amount per serving	% Daily Value*
Calories	1749.9

Total Fat 108.5g	0%
Saturated Fat 21.7g	0%
Polyunsaturated Fat 5.3g
Cholesterol 436mg	0%
Sodium 3017.7mg	0%
Total Carbohydrate 82.5g	0%
Dietary Fiber 31.7g	0%
Total Sugars 32.4g
Protein 126.9g	0%

Vitamin D 0IU	0%
Calcium 916.4mg	0%
Iron 30.9mg	0%
Potassium 5571.0mg	0%

*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.

Source of Calories

Fat: 53.8%

Protein: 28.0%

Carbs: 18.2%