Ras El Hanout Chicken
Ingredients
2 tablespoons Ras el Hanout seasoning
1 tablespoon olive oil
2 teaspoons fine salt
2.5 pounds (1134 g) chicken thighs, leg quarters or breasts skin-on, bone-in
Directions
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 rest for 5-10 minutes before serving.
