Moroccan ras el hanout chicken coated with warm spices roasts to perfection, delivering juicy chicken with crispy, golden brown skin.
Key Ingredients
- Olive Oil: Use extra virgin olive oil to coat the chicken with warm spices.
- Ras el Hanout: You will need store-bought or homemade ras el hanout. Make it from scratch using a cinnamon stick, coriander seeds, black peppercorns, green cardamom pods, black cloves, fennel seeds, anise seeds, dried rose, dried lavender, turmeric powder, ground ginger, and ground nutmeg. You only need two tablespoons of the spice blend for this recipe, but store the mix in a glass jar in a cool, dry space for one year.
- Spices: Pair the Moroccan spice blend with whole cumin seeds, kosher salt, garlic powder, smoked paprika, and a little light brown sugar to give the ras el hanout chicken a warm, earthy flavor.
- Herbs: Fresh parsley and cilantro create an herbaceous coating for the chicken.
- Lemon Juice: Adding fresh lemon juice to warmly spiced entrees is common in Moroccan cuisine to create a balanced, full-bodied flavor. Select a lemon with a vibrant color that is heavy for its size. Bring it to room temperature and roll it between your palm and the counter to make it easier to juice.
- Chicken: Use three pounds of bone-in chicken—whole chicken, drumsticks, thighs, or leg quarters—whatever you have.
Make Homemade Ras El Hanout
1. Dry toast the cinnamon stick, cumin seeds, coriander seeds, black peppercorns, green cardamom pods, black cloves, fennel seeds, and anise seeds in a small skillet over low heat for 5 minutes, moving them around with a spatula as they toast.
2. Transfer the spices to a spice grinder or mortar and pestle. Add the dried rose and lavender, then grind in batches until you achieve a fine powder. Store the ground spices in a glass jar or airtight container.
3. Stir turmeric powder, ground ginger, and ground nutmeg into the spices and set it aside.
How to Make Ras El Hanout Chicken
The full recipe with measurements is in the recipe card below.
Step 1: Preheat the oven to 450°F (242°C). In a small bowl, combine olive oil, 2 tablespoons of ras el hanout, kosher salt, garlic powder, smoked paprika, brown sugar, fresh parsley, fresh cilantro, and lemon juice.
Step 2: Prepare a rimmed baking sheet with foil and a wire rack. Pat the chicken dry, then brush it generously with the spiced olive oil mixture.
Step 3: Transfer the chicken to the wire rack and roast for 35 to 45 minutes until the chicken reaches 165°F (74°C).
How do you know when the chicken is done?
The chicken is done cooking when it reaches a safe internal temperature of 165°F (74°C). Check the temperature by inserting a food thermometer into the thickest part of the chicken, avoiding the bone.
Step 3: Remove the chicken and set it aside to rest for 5-10 minutes before serving.
Expert Tips
- Prepare the chicken. Achieve crispy, golden-brown skin by patting the chicken dry with a paper towel or cloth to remove excess moisture.
- Use a thermometer. You will know the chicken is done when it reaches 165°F (74°C) by inserting a food thermometer into the thickest part of the chicken, away from the bone.
If you enjoy the ras el hanout chicken recipe, try more Moroccan recipes!
Serving Suggestions
- Avocado Cucumber Tomato Salad, çoban salatasi, Chickpea Tahini Salad
- Basmati Rice, Couscous, Saffron Rice
- Air Fryer Butternut Squash
- Instant Pot Butternut Squash Soup
- Butter Bean Hummus
What To Do With Leftovers
- Refrigerate: Store the leftover chicken to an airtight container for 3-4 days.
- Freeze: Let the roasted chicken cool and transfer it to a freezer-safe container or bag. Ras el hanout chicken will freeze for 4-6 months.
- Thaw: Defrost the chicken in the fridge overnight.
- Reheat: Warm the leftover roasted chicken in the oven or air fryer for the best results.
More Roasted Chicken Recipes:
Ras El Hanout Chicken
- Small Bowl
- 3 -inch cinnamon stick, broken into pieces
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon black peppercorns
- 10 green cardamom pods
- 1 teaspoon black cloves
- 1 teaspoon fennel seeds
- ½ teaspoon anise seeds
- 1 teaspoon dried rose
- 1 teaspoon dried lavender
- 1 teaspoon turmeric powder
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons ras el hanout
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon brown sugar
- 1 tablespoon parsley leaves, finely chopped
- 1 tablespoon cilantro leaves finely chopped
- lemon juice, ½ lemon
- 3 pounds whole chicken, bone-in, skin-on
For the Ras El Hanout:
- Dry toast the cinnamon stick, cumin seeds, coriander seeds, black peppercorns, green cardamom pods, black cloves, fennel seeds, and anise seeds in a small skillet over low heat for 5 minutes, moving them around with a spatula as they toast.
- Transfer the spices to a spice grinder or mortar and pestle. Add the dried rose and lavender, then grind in batches until you achieve a fine powder. Store the ground spices in a glass jar or airtight container.
- Stir turmeric powder, ground ginger, and ground nutmeg into the spices and set it aside.
For the Roasted Chicken:
- Adjust the oven rack to the upper-middle position and preheat the oven to 450°F (242°C). In a small bowl, combine olive oil, 2 tablespoons of ras el hanout, kosher salt, garlic powder, smoked paprika, brown sugar, fresh parsley, fresh cilantro, and lemon juice.
- Prepare a rimmed baking sheet with foil and a wire rack. Pat the chicken dry, then brush it generously with the spiced olive oil mixture. Transfer the chicken to the wire rack and roast for 35 to 45 minutes until the chicken reaches 165°F (74°C). Tip: The chicken is done cooking when it reaches a safe internal temperature of 165°F (74°C). Check the temperature by inserting a food thermometer into the thickest part of the chicken, avoiding the bone.
- Remove the chicken and set it aside to rest for 5-10 minutes before serving.
- Prepare the chicken. Achieve crispy, golden-brown skin by patting the chicken dry with a paper towel or cloth to remove excess moisture.
- Use a thermometer. You will know the chicken is done when it reaches 165°F (74°C) by inserting a food thermometer into the thickest part of the chicken, away from the bone.
RJ
Sunday 17th of July 2022
These were great to cook for a get together. Easy
Tressa Jamil
Monday 18th of July 2022
Love that our recipe brought people together. Thanks for taking the time to leave a comment.