Roasted Ras El Hanout Chicken Thighs (3 Ingredients)

Learn how to make this perfectly seasoned Moroccan-style roasted ras el hanout chicken recipe with just 3 ingredients. It makes the perfect weeknight meal served with bread and veggies, and can be made with whatever cut of chicken you have.

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Moroccan recipes are known for their bold flavors and this ras el hanout chicken is no exception, thanks to one of my favorite spice blends.

Ras el hanout is one of those magical spice blends that captures sweet, savory, smokey, and spicy, all in one bite. Especially when used to season meat like chicken or lamb, it adds a great deal of flavor. In Morocco we use it to add spice to veggies, meat, fish, and more.

These ras el hanout chicken thighs are delicious served with bread, couscous, or fries, whatever veggies you have on hand, and a glass of Moroccan mint tea.

Keep reading for details on how to create a full Moroccan spread around this recipe.

3 Item Shopping List

Here are the 3 ingredients you will need to make this ras el hanout chicken:

• chicken thighs (keep reading for tips on how to make this recipe using a whole chicken or breasts)
• ras el hanout (you can make your own or buy a prepackaged mix)
• olive oil

See recipe card for quantities.

Instructions

Hint: Keep reading for the rundown on our favorite baking vessel to use for this recipe!

Reminder: You can use this recipe to make a whole roasted ras el hanout chicken and/or roasted ras el hanout chicken breasts. Keep reading for details.

Chicken Alternatives

I really recommend trying this recipe with chicken thighs first, because the result is pretty darn magical. That said, you can also use chicken breasts or a whole chicken with this ras el hanout spice situation.

Here are some tips:

• Chicken breasts: follow the same directions if using chicken breasts. Make sure to use a meat thermometer and pull when the chicken reaches an internal temperature of 165 degrees F / 74 degrees C to prevent it from getting dry.
• Whole chicken: triple the quantity of ras el hanout seasoning and olive oil. Follow the same instructions and roast the bird until the thickest section reads 165 degrees F / 74 degrees C.

Baking Equipment

There are many ways to roast this ras el hanout chicken in the oven.

Here are a few of our favorites:

• Tagine/dutch oven - I must say, using a tagine or dutch oven for this recipe just feels right. The sturdy walls and depth allows a sauce of sorts to develop from the juices of the chicken, spices, and oil. It's my go-to method
• Sheet tray - using a sheet tray allows the chicken room to get deliciously crispy all around, and results in minimal clean up if you use parchment paper or aluminum foil
• Baking dish - a tried and true baking dish will mimic the results of a tagine or dutch oven and can also be used with aluminum foil for minimal clean up

All methods result in delicious chicken, so pick whichever is most accessible to you and your kitchen.

What to Eat it With

For a full Moroccan spread, try this chicken with some traditional side salads, like this tomato salad, potato salad, or lentil salad. It's traditional to serve a dish like this with khobz (Moroccan bread) of some sort (you can also try this krachel bread).

In a pinch I like to serve with couscous, arugula and a simple lemon vinaigrette (pictured below).

Storage

Any leftover chicken should be stored in an airtight container in the fridge. It should keep for up to 3 days.

Bismillah,

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