MEMORIAL DAY WEEKEND SALE! 20% OFF ALL ORDERS $40+ with code: HAPPYSUMMER20 (*discount codes cannot be combined. limited offer.)

Chermoula Roasted Chicken with Potatoes and Olives

We have run out of stock for this item.

Chermoula Roasted Chicken with Potatoes and Olives

Chicken marinated and roasted in our North African Chermoula Sauce with golden fingerling potatoes and green olives.  The lemony bold chermoula sauce blends with the pan juices from the chicken creating a delicious savory chermoula au jus sauce.

Chermoula Roasted Chicken with Potatoes and Olives

Ingredients (serves 4)

5 Lb or 4 Bone-In Chicken Quarters
Wozz! North African Chermoula Sauce
8 Fingerling Potatoes cut in halves lengthwise (2 halves person)
Castelvetrano Green Olives 
1/2 Cup Chicken Stock
Salt and Pepper


Preheat oven to 400 F 

Trim chicken of excess fat and skin.  Season chicken well with salt and pepper. Marinade the four pieces of chicken in 1/4 of a bottle of Wozz North African Chermoula Sauce (about 4 tablespoons). Rub liberally so all the chicken is evenly coated and allow to marinade 20 minutes, longer is better and overnight for best results.

*Optionally. Prior to marinating. With a sharp bone-ing knife, run the knife along the bone until the bone and the knuckle is exposed. Although not necessary this helps the marinade really get in there as well as ensuring evenly cooking. I always do this with bone in chicken thighs and drumstick whether I am grilling, roasting or frying. 

In a large thick bottom skillet on medium high heat, brown the chicken in batches for about 4 minutes each side. Once brown and golden remove the chicken and set aside.

Without cleaning the skillet, add all the fingerling potatoes and sear on each side until golden (about 4 minutes)

Return the chicken to the skillet. Add the chicken stock and 1/3 cup of Wozz! North African Chermoula Sauce

Cover the skillet with tight fighting lid or foil and place in the preheated oven for 35-40 minutes 

Remove from oven and remove the lid or foil. Sprinkle in the olives and return to the oven for a further 10 minutes or until the chicken is golden and the potatoes cooked through.   Serve.

Related Recipes

Pan Seared Halibut with Chermoula Butter Sauce
Indian Tomato Butter Chicken Recipe
pearl couscous with chermoula and dried fruit
Chermoula Roasted Chicken
Moroccan Chicken over Rice
Moroccan Chermoula Lamb Tagine | Moroccan Lamb Stew
Moroccan Tomato Lentil Coconut Curry
Chermoula Curry Chicken Salad
Grilled Lamb Chops with Chermoula Mint Pesto
Party Meatballs with Date and Orange Chutney | Wozz! Kitchen Creations
Moroccan Lamb Pizza
Moroccan Tomato Pearl Couscous Recipe
Kasundi Chicken Skewers with Moroccan Rice, Marinated Feta and Tzatziki
Moroccan Rice with Dates, Almond and Orange
Brussels Sprouts with Bacon Date and Orange Chutney
Cheese and Tomato Dip | Wozz! Kitchen Creations
Moroccan Tomato Lamb Ragu over Pasta | Wozz! Kitchen Creations
Date and Orange Chicken
Lentil Salad with North African Chermoula Dressing
Moroccan Stuffed Cabbage Rolls
Moroccan Meatloaf Recipe | Wozz! Kitchen Creations
Moroccan Couscous with Chermoula Sauce, Dried Fruit and Orange | Wozz Kitchen Creations
Chermoula Marinated Chicken Thighs
Left Continue shopping
Your Order

You have no items in your cart