Baked Chermoula Chicken Thighs

Introduction

Baked Chermoula Chicken Thighs offer a mouthwatering blend of North African spices, fresh herbs, and citrus that transforms simple roasted chicken into an aromatic centerpiece. The chermoula marinade infuses the chicken with zesty, earthy flavors, yielding impossibly juicy, golden thighs. This recipe is both bold and approachable, making it perfect for easy weeknight dinners or impressive entertaining.

Aromatic and Effortless Baked Chermoula Chicken Thighs

Chermoula is known for its vibrant mix of cilantro, parsley, garlic, cumin, coriander, lemon juice, and olive oil. Baking the marinated chicken allows the flavors to meld beautifully, caramelizing the exterior while keeping the meat ultra moist. The hands-off cooking means you get maximum flavor with minimal effort — and it scales easily to feed a crowd.

Crafting the Chermoula Marinade

For the best results, whip up the marinade in a high-powered blender for a smooth, cohesive sauce. Add all the chermoula ingredients — fresh herbs, spices, garlic, and lemon juice — into a Ninja BL610 Professional 72 Oz Countertop Blender, Black for effortless blending. This method ensures even flavor distribution and saves you time compared to hand chopping. Let the chicken marinate for at least an hour, or overnight for the richest taste.

Simple Techniques for Juicy Baked Chicken

Place your chicken thighs skin-side up on a parchment-lined baking sheet to prevent sticking and promote easy cleanup. Use Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet for reliable results. Baking at high heat helps form crispy skin and seals in moisture, resulting in tender meat every time.

For a quick and accurate way to check doneness, use a ThermoPro TP19H Digital Meat Thermometer for Cooking, ensuring the thickest part of the thighs reaches 165°F.

Serving Suggestions for Chermoula Chicken Thighs

Serve these aromatic chicken thighs over fluffy couscous or a crisp salad, garnished with fresh lemon wedges and a sprinkling of chopped herbs. Use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to quickly prep a Moroccan-style salad or dice vegetables for a grain bowl side. For meal prep, pack leftovers in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) to keep them fresh for lunches throughout the week.

Nutritional Information and Serving Size

This recipe yields 4–6 servings. Each portion of Chermoula Chicken Thighs provides about 230–310 calories (depending on thigh size and skin), with vibrant flavors and a healthy boost from herbs and spices. Pair with whole grains and vegetables for a balanced meal.

Baked Chermoula Chicken Thighs (Recap)

Infused with zesty chermoula marinade, these baked chicken thighs deliver a crave-worthy combination of crispy skin, juicy meat, and unforgettable North African flavors — all with minimal prep. Whether you’re planning a festive dinner or an easy weeknight meal, this dish brings both taste and simplicity to your table.

Instructions

1. In a Ninja BL610 Professional 72 Oz Countertop Blender, Black, combine cilantro, parsley, garlic, cumin, coriander, paprika, cinnamon, cayenne, salt, black pepper, lemon zest and juice, and olive oil. Blend until a vibrant paste forms.
2. Pat chicken thighs dry and place them in a large bowl or zip-top bag. Pour chermoula marinade over the chicken, turning pieces to coat thoroughly. Marinate in the fridge for at least 1 hour, or up to overnight.
3. Preheat oven to 425°F (220°C). Line a baking sheet with a sheet of Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet for easy cleanup.
4. Arrange the marinated chicken thighs skin-side up on the prepared sheet. Roast for 30–35 minutes, or until the internal temperature reaches 165°F on a ThermoPro TP19H Digital Meat Thermometer for Cooking and the skin is golden and crisp.
5. Remove from the oven and let rest 5 minutes. Garnish with extra herbs and lemon wedges before serving. For a quick salad side, chop veggies using a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper.

Cook and Prep Times

Prep Time: 15 minutes (plus 1 hour marinating time)
Cook Time: 35 minutes
Total Time: 1 hour 50 minutes (including marinating)