6 Chicken thighs, breasts, or a combination
1 medium red onion, finely-diced
5 garlic cloves, peeled and minced
2 Tbsp + 1 Tbsp fresh cilantro leaves, minced
2 Tbsp Chermoula Blend
Zest from 2 lemons
Juice from 2 lemons, divided (two lemons will yield about 4 Tbsp juice in total)
3 Tbsp Citrusy Fused Olive Oil such as Eureka Lemon or Blood Orange
Kosher Salt and freshly-ground Black Pepper to taste
Combine the red onion, garlic, 2 Tbsp cilantro leaves, Chermoula Blend and lemon zest in a small bowl and mix thoroughly. Add the olive oil and lemon juice to the mixture, and stir until it a paste forms.
Liberally season each piece of chicken with salt and pepper. Brush the Chermoula paste over each chicken piece and put the seasoned chicken in a non-reactive container. Cover the container and allow the chicken to marinate for at least an hour (or up to overnight) in the refrigerator.
Preheat oven to 400°F. Arrange chicken pieces on a lightly-oiled baking sheet. Roast chicken in the oven for about 40 – 50 min, until pieces are browned and thoroughly cooked.
Remove from oven and transfer chicken pieces to a serving platter, garnishing with remaining cilantro leaves and lemon juice.