Recipes / chicken / salad

Chermoula Roasted Chicken with Herby Potatoes & Tomato-Cucumber Salad

Name: Chermoula Roasted Chicken with Herby Potatoes & Tomato-Cucumber Salad
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 4 cloves Garlic cloves (minced); 1 tsp Ground coriander; 1 tsp Smoked paprika; 0.5 tsp Turmeric; 0.5 tsp Chilli flakes; 1 large bunch Fresh coriander, chopped; 1 large bunch Fresh parsley, chopped; 1 lemon Lemon juice; 4 tbsp Olive oil; 0 to taste Salt and pepper; 4 1 pack Bone-in skin-on chicken thighs; 600 g Baby/new potatoes; 3 tbsp Olive oil; 2 cloves Garlic cloves (crushed); 1 small bunch Parsley, chopped; 0 to taste Salt and pepper; 2 pack Large tomatoes, roughly chopped; 1 cup Cucumber, sliced; 1 small bunch Parsley, chopped; 2 tbsp Olive oil; 0.5 lemon Lemon juice; 1 to taste Salt and pepper

1 hr 5 min total20 min prepServes 4Ready to cook

Ingredients

4 clovesGarlic cloves (minced)

1 tspGround coriander

1 tspSmoked paprika

0.5 tspTurmeric

0.5 tspChilli flakes

1 large bunchFresh coriander, chopped

1 large bunchFresh parsley, chopped

1 lemonLemon juice

4 tbspOlive oil

to tasteSalt and pepper

4 1 packBone-in skin-on chicken thighs

600 gBaby/new potatoes

3 tbspOlive oil

2 clovesGarlic cloves (crushed)

1 small bunchParsley, chopped

to tasteSalt and pepper

2 packLarge tomatoes, roughly chopped

1 cupCucumber, sliced

1 small bunchParsley, chopped

2 tbspOlive oil

0.5 lemonLemon juice

1 to tasteSalt and pepper

Method / 5 steps

Mix all chermoula ingredients together

Score the chicken thighs and coat generously. Marinate for at least 1 hour (or overnight).

Preheat oven to 200°C (180°C fan)

Place chicken in a roasting tray and roast for 40–45 minutes until cooked through and charred at the edges.

Step 3

Parboil the baby potatoes for 10 minutes, drain, then toss with olive oil, garlic, parsley, salt and pepper. Roast alongside the chicken for 25–30 minutes until golden.

Step 4

Toss tomatoes and cucumber with parsley, olive oil, lemon juice, salt and pepper. Serve fresh.

Plate the chicken with roasted potatoes and salad

Finish with a squeeze of lemon and extra fresh herbs.

Make-ahead notes

Cook once, eat calmer. Most dishes here hold well for a day or two; refresh herbs, citrus, and crunchy toppings right before serving.