Step 1

Sprinkle the chicken with salt and pepper and let rest while you prepare the sauce.

Step 2

Put  parsley, cilantro, garlic, salt, cumin, coriander and cayenne (if using) into a food processor. Pulse several times to chop up the parsley and cilantro.

Step 3

With the motor running, add in the olive oil.

Step 4

Add lemon juice, process until you have a rough paste.

Step 5

Heat the ghee or olive oil on medium high heat in a large cast iron pan.

Step 6

Preheat oven to 425°F.

Step 7

Pat the chicken pieces dry and add them to the pan skin side down. Let them cook until golden brown, about 5 to 6 minutes.

Step 8

Turn them over and cook a few minutes more.

Step 9

Remove the chicken from the pan and pour off the fat.

Step 10

Return the chicken to the pan and spread the chermoula sauce on both sides of the chicken. Save the rest of the sauce.

Step 11

Roast the chicken in the oven skin-side up, for 10 to 15 minutes, until the chicken is cooked through and the temperature near the bone is 165°F. If the breasts are done before the thighs remove them from the pan and cook the thighs until done.

Step 12

Serve with extra chermoula sauce on the side.