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.

a ras el hanout chicken thigh on a plate with couscous and arugula

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 (especially this warm couscous salad), 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. And if you enjoy the flavors in this easy recipe, be sure to also try my recipe for quick roasted harissa chicken thighs!

bowls of ras el hanout and olive oil and chicken thighs

3 Item Shopping List

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

See recipe card for quantities.

Instructions

a sheet tray on a counter

Preheat the oven and prep baking vessel. Preheat oven to 400 degrees F / 205 degrees C. Prep your baking sheet/dutch oven/tagine with parchment paper or aluminum foil.

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

a hand patting chicken thighs with paper towels

Prep the chicken. Pat dry with a paper towel. Add to your baking dish and rub generously with olive oil before sprinkling with ras el hanout and rubbing to cover.

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.

seasoned chicken thighs on a pan

Bake the chicken. Bake for 30-40 minutes or until the chicken reaches an internal temperature of 165 degrees F / 74 degrees C.

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.
ras el hanout chicken thighs on two plates with couscous and arugula

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 Moroccan side salads, like this tomato 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).

a ras el hanout chicken thigh on a plate with couscous and arugula

Storage

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

Bismillah,

Salima written in cursive
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a ras el hanout chicken thigh on a plate with couscous and arugula

Roasted Ras El Hanout Chicken Thighs

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  • Author: Salima Benkhalti
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Entree, Dinner, Lunch
  • Method: Roasted
  • Cuisine: Moroccan, North African, Mediterannean, African
  • Diet: Gluten Free

Description

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


Ingredients

Scale
  • 1.5 lb chicken thighs (about 4 thighs)
  • 1 tbsp olive oil
  • 3 tbsp ras el hanout


Instructions

  1. Preheat the oven and prep baking vessel. Preheat oven to 400 degrees F / 205 degrees C. Prep your baking sheet/dutch oven/tagine with parchment paper or aluminum foil.chicken thighs on a sheet pan
  2. Prep the chicken. Pat dry with a paper towel. Add to your baking dish and rub generously with olive oil before sprinkling with ras el hanout and rubbing to cover.chicken thighs with ras el hanout on a pan
  3. Bake the chicken. Bake for 30-40 minutes or until the chicken reaches an internal temperature of 165 degrees F / 74 degrees C.seasoned chicken thighs on a pan