Moroccan chicken (Paleo)

INGREDIENTS

• 1 whole chicken, cut into its pieces (drumsticks, thighs, wings and breasts);
• 4 cloves garlic, minced;
• 1 ¼ cups fresh cilantro leaves, minced;
• ¾ cups fresh flat-leaf parsley leaves,
   minced;
• 1/3 cup lemon juice;
• Sea salt and freshly ground black pepper
   to taste;


PREPARATION

1 Combine the lemon juice, garlic, cilantro and
parsley in a bowl. Season to taste and add the
chicken pieces, coating them well in the marinade.

2 Place in a baking dish, skin side up and let marinate in the refrigerator for 1 to 2 hours.

3 Preheat your oven to 350 F.

4 Cover the baking dish with foil and cook for 1
hour, turning twice during that time.

5 With the skin side now up again, uncover,
change the oven temperature to 375 F and cook
for another 30 to 45 minutes, until the skin is
golden brown.

6 Serve with all the juices.