Ras el Hanout Baked Moroccan Chicken

Ras el Hanout Baked Moroccan Chicken

For this Moroccan chicken I used the marinade for grilled Moroccan Chicken (but left the skin on and upped the garlic) and make a rack of sliced onions sprinkled with sumac olives to bake instead of grill (no BBQ).


  • 4 chicken legs (skin on), separate leg from thigh
  • 2 tsp kosher salt
  • 2 Tbsp Ras el Hanout (buy it or make your own, there are plenty of DIY recipes on the web)
  • 4 Tbsp olive oil
  • 4 cloves garlic, minced
  • zest and juice of one lemon zest
  • 2 onions peeled and sliced in rounds
  • 1-2 tsp sumac
  • 1/2 tsp salt
  • 1/2 cup black or green olives
  • olive oil for the roasting pan


  1. Mix the salt, Ras el Hanout, olive oil, garlic and zest of the lemon into a paste.
  2. Coat the chicken pieces with the spice paste and marinate overnight (or at least an hour).
  3. Preheat oven to 425 F.
  4. Coat the bottom of a black cast iron frying pan (or line a cookie sheet with baker’s parchment).
  5. Place layer of onion down and sprinkle with sumac and salt.
  6. Put the chicken on top of the onion rack.
  7. Throw in a handful of olives.
  8. Bake for 30-35 minutes or until juices run clear.
  9. Remove from the oven and let rest for 5 minutes.
  10. Drizzle on the juice from the lemon.

Garnish with parsley and mint (optional). Serve with rice, couscous, quinoa or potatoes and a side of your favourite veg. In this case I had made Asparagus Salad so I served it with that. This was easily one of the most flavourful chicken dishes I have made in ages.




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