Ras El Hanout Chicken

Name: Ras El Hanout Chicken
Prep time: 5 min
Cook time: 35 min
Yield: 4 serving
Ingredients: 2 tablespoons Ras El Hanout seasoning; 1 tablespoon olive oil; 2 teaspoons fine salt; 2.5 .5 pounds chicken thighs, leg quarters or breasts

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Servings
4
Calories
559 kcal
Course
Main Course
Cuisine
Moroccan

Ras El Hanout Chicken

Ava Acevedo

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This Moroccan-style Ras el Hanout chicken recipe is baked at high temperature, giving it crispy skin and incredibly juicy meat!

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Ingredients

Servings

2 tablespoons Ras El Hanout seasoning
1 tablespoon olive oil
2 teaspoons fine salt
2.5 .5 pounds chicken thighs, leg quarters or breasts skin-on, bone-in

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Instructions

Start preheating the oven to 425°F (220°C). Line a baking pan or sheet pan with parchment paper or aluminum foil (or use a roasting pan with rack).
Pat dry the chicken skin with paper towels. Sprinkle salt, then rub the chicken all around in olive oil.
Rub half of the Ras el Hanout onto the chicken, covering both the top and bottom. Then sprinkle and tap the remaining until every bit of the chicken’s surface is well coated. Feel free to add more as needed. It will not taste too strong.
Place the chicken in the roasting pan with the skin side up. Take it into the oven preheated to 425°F (220°C). The cooking time will depend on the part of the chicken: 35 to 45 minutes for thighs or leg quarters, 30-40 minutes for split breasts (bone-in) or, if using boneless breasts, 18 minutes for small ones up to to 26 minutes for very large / thick ones.
Remove from the oven and let the Ras el Hanout chicken rest for 5-10 minutes before serving.

Equipments used:

Notes

Check temperature: Chicken is safe to eat when it reaches an internal temperature of 165 °F (74 °C) throughout. The temperature will continue rising as the chicken rests out of the oven, so chicken breasts can be removed upon reaching between 155°F and 160°F to prevent overcooking. Chicken legs and thighs should be cooked until they reach a higher temperature of 175 °F to 185 °F to allow for the tougher meat to become tender.