Chermoula Spiced Roasted Chicken

• 1 Small Red Onion, Chopped
• 4 cloves Garlic, Chopped
• 2 Tablespoons Fresh Cilantro Leaves, Chopped
• 1 Tablespoon Dried Or Fresh Parsley Leaves, Chopped
• 1 Tablespoon Turmeric Powder
• 1/2 Tablespoons Ground Cumin
• 1/2 Tablespoons Ground Coriander Seeds
• 1 teaspoon Sweet Hungarian Paprika
• 1/4 teaspoons Chili Powder
• 2 Tablespoons Olive Oil
• 1/4 cups Lemon Juice
• 2 teaspoons Lemon Zest
• 1 whole Cut Up Chicken
• Salt To Taste
• Freshly Ground Black Pepper, To Taste

1. Blend the chopped onion, garlic and fresh herbs using a food processor or pound them together using a mortar and pestle.
2. In a bowl, combine the blended mixture with all the ground spices.
3. Then add in olive oil, lemon juice and lemon zest.
4. Mix well until you get a yellow paste.
5. Make 2-3 light scores on each chicken piece.
6. This will allow the chermoula marinade to soak into the meat nicely.
7. Season the chicken with a tiny pinch of salt before you rub them thoroughly with the chermoula paste.
8. Marinate for 1 hour at room temperature or overnight in the refrigerator.
9. Preheat oven to 400 degrees F. Place the marinated chicken on baking sheet and sprinkle with freshly ground pepper.
10. Roast for 40-50 minutes.
11. Serve hot.

red onion, garlic, fresh cilantro, parsley, turmeric, ground cumin, ground coriander seeds, sweet hungarian paprika, chili powder, olive oil, lemon juice, lemon zest, chicken, salt, freshly ground black pepper

Taken from tastykitchen.com/recipes/main-courses/chermoula-spiced-roasted-chicken/ (may not work)