If you're looking for an easy one pan dinner with loads of flavor, these Moroccan baked chicken drumsticks might just be your next weeknight favorite. This dish is a variation of a chicken tagine, but all in one pan, and with all that deliciousness!
At the heart of this recipe is chermoula, a bold and herbaceous marinade that infuses the chicken with garlic, spices, lemon, and fresh herbs. Baked with preserved lemon and briny green olives, the dish is a Moroccan classic, typically found bubbling in clay tagines but equally delicious roasted in a home oven.
What Is Chermoula?
Chermoula is like the North African sister of pesto— it is a mix of fresh parsley and cilantro, garlic, paprika, turmeric, lemon juice, and olive oil. It can vary from region to region, but its purpose is always the same: to marinate fish, meat, or vegetables with big, bold flavor.
When paired with the tangy bite of preserved lemon and the savory kick of olives, it becomes something truly special.
Ingredients
All these ingredients you can find readily available at your local grocery store. Preserved lemon might be the hardest one to come across, but can be found at most international stores/arab grocery stores. You can also grab it here. You can find my good to moroccan olive oil here. And lastly the green pitted olives can be found here.
- Chicken
- Potatoes
- Onion
- Olive Oil
- Parsley/Cilantro
- Garlic
- Moroccan Chermoula Spices
- Green Olives
- Preserved Lemon
See recipe card for quantities.
Instructions
- Step 1: Clean chicken with lemon and salt and prep herbs
- Step 2: Mix chermoula mixture.
- Step 3: Arrange vegetables and meat.
- Step 4: Add chermoula, lemon and olive and bake until golden.
Storage & Tips
- No preserved lemon? Use a mix of lemon zest and extra lemon juice with a pinch of salt as a substitute
- Leftovers will keep in the fridge for up to 4 days.
- Make it ahead: Marinate the chicken up to 24 hours in advance for maximum flavor.
Related
Looking for other recipes like this? Try these:
