Introducing the exotic Moroccan Chicken; the perfect balance of fragrant herbs and lemony goodness that will take your taste buds on an unforgettable journey. Imagine juicy chicken breasts and succulent drumsticks coated in a mouthwatering mix of garlic, cilantro, parsley, and lemon juice, all perfectly slow-cooked to perfection. Plus, it’s easy to prep and practically cooks itself in the oven, giving you plenty of time to socialize with loved ones.
Paleo Moroccan Chicken
Are you on a Paleo or Keto diet? Then you're in for a treat with this Moroccan chicken recipe! Chicken has long been a staple of both diets and is a great source of protein. Not only that, but with the herbs and lemon as a natural flavor boost, there's no need to use sugar or unhealthy sauces. It's healthy and delicious!
As the dish slowly cooks in the oven, all of the flavors meld together beautifully, ensuring that the meat is tender, juicy and packed with flavor. Worried about drying out the chicken? Not with this recipe! By turning the chicken twice and slow-cooking it covered with foil, the meat stays moist and succulent. And when you uncover the dish and blast it for the final golden brown touch, you'll be rendered speechless by the aroma and flavors, guaranteed.
This dish pairs great with one of your favorite paleo cauliflower recipes on the side. It can also be served with a simple side salad or a baked sweet potato for balance.
Ingredients
Serves: 4 Prep Time: 5 min + 1-2 hrs Cook Time: 1 hr 45 min
• 1 whole chicken, cut into its pieces
• 4 cloves garlic, minced
• 1 ¼ cups fresh cilantro leaves, minced
• ¾ cups fresh flat-leaf parsley leaves, minced
• ⅓ cup lemon juice
• Sea salt and freshly ground black pepper, to taste
How to Make Moroccan Chicken
In a bowl, mix lemon juice, garlic, cilantro, and parsley, seasoning to taste. Add chicken pieces, ensuring they are coated well with marinade.
Place chicken in a baking dish with skin side up, and let marinate in the refrigerator for 1-2 hours.
Preheat oven to 350°F. Cover baking dish with foil and cook for 1 hour, turning chicken twice.
Uncover dish with skin side now up, change oven temperature to 375°F and bake for another 30-45 minutes until skin is golden brown.
Garnish and serve with all the delicious juices.
More Paleo Chicken Recipes
Want more ideas to use with the chicken you have on hand? Look no further! Below are some family favorites that are packed with flavor. These are ideal for weeknight meals or to serve guests. Take a moment to bookmark your favorites. You can also print out the recipes or pin them to Pinterest to keep handy.
- Chili-Rubbed Chicken With Tomato And Spinach Salad Recipe
- Chili Lime Chicken with Thai Salad Recipe
- Creamy Sun-Dried Tomato Chicken Zoodles Recipe
- One-Pan Basil Chicken With Spring Vegetables Recipe
- Chicken And Asparagus With Italian Dressing Recipe
📖 Recipe
Paleo Moroccan Chicken
Equipment
- 1 Whisk
Ingredients
- 3 lb whole chicken cut into its pieces
- 4 cloves garlic minced
- 1 ¼ cups fresh cilantro leaves minced
- ¾ cups fresh flat-leaf parsley leaves minced
- ⅓ cup lemon juice
- Sea salt and freshly ground black pepper to taste
Instructions
- To begin, combine lemon juice, garlic, cilantro, and parsley in a bowl. Add salt and pepper to taste. Next, add chicken pieces to the marinade and coat well.3 lb whole chicken, 4 cloves garlic, 1 ¼ cups fresh cilantro leaves, ¾ cups fresh flat-leaf parsley leaves, ⅓ cup lemon juice, Sea salt and freshly ground black pepper
- Place the marinated chicken pieces in a baking dish, ensuring that they are skin side up. Allow the chicken to marinate in the refrigerator for 1 to 2 hours.
- Preheat your oven to 350 F. Once the chicken has marinated, cover the baking dish with foil and cook for 1 hour, turning the chicken twice during that time.
- After an hour has passed, remove the foil and flip the chicken pieces so that the skin side is once again facing up. Increase the oven temperature to 375 F, and cook for an additional 30 to 45 minutes, or until the chicken skin is golden brown.
- Finally, serve the chicken with all of the juices in the baking dish.
Notes
- Use any chicken pieces you prefer, chicken breasts, chicken thighs, dark meat, or as shown, a whole chicken cut into pieces.
- The slow cooking process should ensure the chicken is cooked through, but always check the thickest part of the chicken for safety. It should read at least 165°F internally.
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