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Chermoula Roasted Chicken with Potatoes and Olives

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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.

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