Make the chermoula marinade by chopping the garlic and coriander together. Mix in a bowl with the lemon juice, spices, oil and salt.
Coat the chicken with half the marinade and refrigerate for 1 hour.
Preheat the oven to 220°C (425°F), Gas Mark 7.
Transfer the chicken to an ovenproof dish, drizzle over the remaining marinade, and cook for around 45 minutes.