Paleo Moroccan Chicken

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Looking for a flavorful and healthy meal? Try our Paleo Moroccan Chicken recipe - an aromatic blend of spices, tender chicken, and veggies.

Course Main Course

Cuisine African

Keyword keto chicken, Moroccan Chicken, paleo chicken

Prep Time 5

Cook Time 1 45

Resting Time 2

Total Time 3 50

Servings

Calories 370kcal

Cost $15

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.

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.