• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

My Kitchen Stories

GET NEW RECIPES AND STORIES DIRECTLY TO YOUR EMAIL HERE

  • Home
  • Recipes
    • Recipes A-to-Z
    • Recipe Index
    • Post Gallery
    • Stacks of Cakes
  • Travel
  • About / Policies
    • ABOUT/DISCLOSURES/POLICIES
    • SERVICES
    • Awards
    • Partners
    • CONTACT
  • Videos

One Pot Chermoula Chicken. Pot to Table.

November 3, 2017 by Tania 10 Comments

Sharing is caring!

3 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

This is another of my One Pot wonders. This one One Pot Chermoula Chicken. Its so flavourful and so hands off. Watch the video and see for yourself

One Pot  Chermoula Chicken. Baked Whole. Pot to Table

I am on a roll now. There are so many ways you can cook a whole chicken in one simple pot. I’ve even decided that the whole concept is Pot to Table. Ha, I know its a scream but if you can say Farm to Table then I can say Pot to Table. And that is precisely what it is. Have you seen my previous attempts at this?. There’s Oven Baked Mexican Chicken, there is  Oven Baked Coconut Chicken and then there’s the other spin off One Pot Tray baked Satay Chicken or the One Pot Chicken and Noodles or even African Chicken with Peanuts and Sweet Potato. There are loads of them.  They are all good and all one pot cooking. Make them your own.

One Pot Chermoula Chicken in a blue Le Cruset

One Pot Barbeque Food too

The beautiful thing is that they can be done on a BBQ too. It has to be one of those BBQ’s with a lid so you get the oven effect. That means it doesn’t matter what the weather is at your place this chicken is all weather perfect. It lasts me a few days if I am here by myself. But if you happen to have a few people hanging around looking for food (and who doesn’t) then these one pot dishes are for you. Pot to Table for hands off cooking.

Chermoula Chicken in a pot

Next version of one pot chicken is coming up

Secret sneak peak as seen on Instagram. Honey Lemon One Pot Chicken. All chicken cooked like this is juicy and succulent ( I love that word). Watch the video(s). It’s so easy.

Roasted leg of One Pot Chicken

One Pot Chermoula Chicken

One Pot Chermoula Chicken

Easy all in one pot roasted chicken. All you need is a salad or simply pour boiling water over some couscous add salt, pepper and olive oil and you have the perfect meal.
5 from 1 vote
Print Recipe Pin Recipe
Cook Time 50 minutes mins
Total Time 50 minutes mins
Course One pot cooking
Cuisine One Pot
Servings 4

Ingredients
  

  • 1.5 kg Chicken whole approx

Chermoula Paste

  • 2 cups parsley flat leaf chopped
  • 2 cups coriander chopped,
  • 2 Tablespoons paprika, smoked
  • 1 Tablespoon coriander seeds ground (fresh ground is best)
  • 2 Tablespoons cumin
  • 4 cloves garlic large
  • 125 ml lemon Juice reserve the skins. 1/2 cup juice
  • 2 Tablespoons tomato paste
  • 1 Tablespoon chilli chopped. optional
  • 1 teaspoon salt
  • 125 ml olive oil

To cook

  • 50 ml olive oil
  • 150 gram onion
  • 150 gram red capsicum rough chopped
  • 100 gram olives I used green pitted
  • 400 gm tomatoes chopped from a tin
  • 300 ml chicken stock or broth

To serve

  • 1/2 bunch coriander extra, picked
  • 4 Extra olives
  • 1 whole chilli sliced , seeded

Instructions
 

  • Set the oven to 180 C / 350 F Put the parsley, coriander, garlic, paprika, cumin, coriander seed, tomato paste, lemon juice, salt and 1/2 cup of olive oil into a food processor and blitz till pureed.( or use a stick blender)
  • Dry the chicken well and then coat with the chermoula paste. ( This can be made to this point and left for a day)
  • Heat the deep baking dish on top of the stove (or BBQ). Add the extra olive oil and then saute the onion and capsicum till just softening. Add the olives, the tomato and the stock and stir.
  • Put the chicken into the pot and include any extra Chermoula paste left behind. (Pop the lemon halves- from juiced lemons) into the pot in the stock to give extra flavour
  • Cover the chicken with foil for the first 30 minutes. Uncover and remove the lemons. Continue cooking for another 20 minutes or until the juices run clear at the leg.
  • Serve with salad or with couscous or rice.

Notes

+You can use store bought Chermoula if you like and follow the recipe from there this is all about easy, after all
+Use this paste for Chicken pieces, Fish, slow baked Lamb or beef, lamb Chops or even Chermoula Vegetables. It goes with pretty much everything
+You can add Preserved Lemons if you like.
+Use black or green olives, pitted or unpitted.

www.mykitchenstories.com.au

Sharing is caring!

3 shares
  • Share
  • Tweet

Filed Under: Chicken and Poultry, One pot cooking, RECIPES Tagged With: baking whole chicken, bbq baking, chermoula, chermoula chicken, Chicken, dinner chicken dinner, Family meals, One pot cooking, oven cooking, pot to table, simple dinners

Previous Post: « Soda Scones. 5 Minute Strawberry Chia Jam
Next Post: Visiting Hobbiton (NZ) In Party Style »

Reader Interactions

Comments

  1. Liz

    November 11, 2017 at 8:27 am

    This is such an easy and wonderful way to cook chicken! There are loads of variations which are all delicious, it have become a favorite at our house.

    Reply
  2. Aria

    November 6, 2017 at 5:50 pm

    5 stars
    It’s looking very yummy and colourful, I usually like to prepare , thanks for sharing !!!

    Reply
  3. Hotly Spiced

    November 6, 2017 at 5:36 pm

    I made this today. It’s cooking and the kitchen smells wonderful. Thank you for a great recipe for a cold, wet and stormy day xx

    Reply
    • Tania

      November 7, 2017 at 6:50 am

      Hi Charlie. Thanks for your messages and I hope you had a nice dinner!

      Reply
  4. grace

    November 6, 2017 at 8:36 am

    what incredible flavors! i love a pot-to-table meal. 🙂

    Reply
  5. Lorelle

    November 5, 2017 at 10:46 pm

    Step 5 – remove lemons. What lemons? Am I missing something?

    Reply
    • Tania

      November 6, 2017 at 6:37 am

      Hi Lorelle
      How are you?
      The lemon rind from the squeezed lemons are added to the chicken in step 4. They are just to add some extra flavour and are removed in step 5. I have reworded it from lemon peel to squeezed lemon halves so the instruction will be more prominent.
      Have a great day!
      Tania

      Reply
  6. Angie@Angie's Recipes

    November 5, 2017 at 5:41 pm

    That bird looks so juicy and delicious with chermoula!

    Reply
    • Tania

      November 6, 2017 at 6:38 am

      Hi Angie, thank you and yes cooking chicken this way keeps all the juices in

      Reply
  7. John | heneedsfood

    November 5, 2017 at 8:22 am

    Yum this looks deliciously juicy and packed with flavour.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Tania Cusack Hi, I'm Tania and this is My Kitchen Stories. I share all kinds of recipes here. Most recipes are quick and easy, just perfect for families. BUT, you could also find vegan, cakes and desserts too. Come and have a look around Read More
facebookTwitterPinterestInstagram
One Pot Cooking Desserts

Footer

GET NEW RECIPES AND STORIES DIRECTLY TO YOUR EMAIL HERE

Copyright © 2025 My Kitchen Stories on the Foodie Pro Theme

3 shares