If this Chermoula chicken sheet pan dinner was a song, it would be “I’ll be there for you” by the Rembrandts. Because, when the rain starts to pour, or when you’ve had a long, busy day and are lacking the enthusiasm, time and energy to make food, this recipe is here for you.
A few minutes to cut up vegetables, roll a couple of chicken breasts or thighs in the herby, spicy deliciousness that is chermoula, throw it all onto a sheet pan is all you need before sitting back for thirty minutes or so to let it cook.
I love to cook. This may seem a little obvious since I run a food blog and all, but there are times when the thought of stepping into my kitchen to make food is the most uninteresting and uninspiring thought. EVER!
Times such as when I have to cook for myself, and no one else. It’s times like these when the take out menu looks so inviting.
Times like this happen when the Paramedic is at work on night shift and I’m at home alone. My meal planning for the week is not always up to scratch so, more often than not, I do not have a selection of leftovers I can simply reheat. I need to make something, from scratch.
And after a long day at work, I need something quick and easy, that need little thought or preparation. But it also needs to be delicious because life is too short for bad food, am I right?
The usual suspect is a single chicken breast, marinated with olive oil, oregano and lemon juice and baked in the oven, accompanied by roasted potatoes and a simple selection of steamed veggies. It’s a simple meal but still, there’s always pots and pans left over from this seemingly simple dish
And then I ‘discovered’ sheet pan dinners. You know, those single pan meals and recipes that have been popping up all over Pinterest and Foodgawker.
They looked like the perfect meal choice for those sort of times when enthusiasm and energy are at an all-time low, but the need for good, delicious food was at an all-time high. I had to try it.
And I did. And the recipe I have for you today is the result: Chermoula Chicken Sheet Pan Dinner.
Chermoula is a condiment/ marinade found in the cuisines of Morocco, Libya, Tunisia, and Algeria. Because of such widespread use the exact ingredients and make up of chermoula, like any recipe, change from source to source, and country to country. But the main ingredients agreed on by most are: Cilantro (coriander leaves), garlic, lemon juice, cumin, salt and an oil of some kind. Think of Chermoula like a North African pesto.
However, there are also many recipes that call for an entire hoard of other ingridients such as coriander seeds, turmeric, saffron, sumac, paprika, chillies, black pepper, onions, pickled lemons, and a variety of other herbs.
Traditionally speaking (and I use the word traditionally very lightly here), Chermoula is most often used as an accompaniment or marinade to seafood. But it is also common, especially once it found its wat out of Northern Africa and to the rest of the world, for Chermoula to me used with a wide range of meats.
The chermoula I have for you in this recipe is about half way between the simple and complex varieties out there. It contains the main basic ingredients, and then a few flavour boosting extras just for fun!
The chermoula can be made in advance (highly recommended) so it is sitting in the fridge waiting to be used whenever you need it. Once made it will keep for around two weeks.
And the making of the chermoula is the most intensive part of making this chicken sheet pan dinner and, considering it takes nothing more than throwing all the ingredients into a blender and processing until a sauce is formed, this recipe is a piece cake.
As you wait for your oven to heat up, cut up the vegetables, and roll the chicken breasts (or thighs) in the chermoula. Throw them all onto a lined sheet pan and pop it into the oven.
Then sit back and enjoy a glass of wine whilst this North African inspired meal cooks to kick-ass foodie perfection.
Until next time foodies!
Chermoula Chicken Sheet Pan Dinner
A simple, throw together meal, this chermoula chicken sheet pan dinner is the delicious meal you’re looking for when the enthusiasm to cook is at an all-time low!
- Prep Time: 10 minutes
- Cook Time: 30 to 40 minutes
- Total Time: 21 minute
- Yield: Serves 4
- 4 chicken breasts
- 1 red capsicum (bell pepper) cut into chunks
- 1 green capsicum (bell pepper) cut into chunks
- 2 medium zucchini (courgettes) cut into bite-sized chunks
- 2 medium carrots, cut into small bite-sized chunks
- 1 large brown onion (or two smaller) peeled and cut into wedges
- 2 medium potatoes, cut into wedges
- olive oil
- 1 tsp ground cumin
- ½ tsp black pepper
- generous pinch of salt
For the Chermoula:
- 1 bunch of cilantro (about 20g)
- 1 bunch of continental parsley (again, around 20g)
- 4 cloves of garlic
- ½ tbsp ground cumin
- 1 tsp ground black pepper
- 1 tsp sumac (optional)
- 1 tsp hot paprika
- ½ tsp salt
- 2 tbsp fresh lemon juice
- 1 tbsp white vinegar
- ¼ cup olive oil + extra if needed
For the Chermoula:
- Place all the ingredients into a blender or food processor and blend until a smooth sauce is formed. Adding extra oil if needed.
For the Chicken Sheet Pan Dinner:
- Preheat your oven to 190°C/ 375°F
- Place all the vegetables into a large bowl along with the olive oil, ground cumin, salt and pepper. Toss to combine, making sure all the vegetables are evenly coated.
- Using a sharp knife, slice ¾ of the way through the chicken breasts, lengthways (so they open like a book, if that makes sense). Place the breasts into a bowl and add ½ cup of the chermoula. Turn the chicken until evenly coated. Both outside and inside the incisions you made.
- Close the chicken and place onto a lined baking sheet (you’ll need a large one for this) and place the vegetables around. Place into the oven and bake for thirty minutes or until the chicken is cooked through. Serve.