Ras El Hanout Chicken

two cooked chicken drumsticks with lemon wedge and green beans on a plate.

5 from 7 votes

A roasted chicken dinner made with Moroccan inspired flavors including ras el hanout, lemon, and pomegranate molasses to create a delicious, but easy entree.

Prep Time5

Cook Time30

Total Time35

Course: dinner

Keyword: chicken, dinner, main dish

Servings:

Calories: 106kcal

Author: Mikayla M.

Ingredients

6-8 pieces bone-in, skin-on chicken or one 4-5 pound whole chicken
1 tablespoon lemon juice *see notes
1 medium yellow onion
2 tablespoons ras el hanout finer grind is preferred
2 tablespoons olive oil
1 tablespoon salt
5 tablespoons pomegranate molasses
1 tablespoon butter

Instructions

Preheat your oven to 400°F and slice your onion. Line the bottom of a roasting pan with the onion.
Mix the lemon juice, ras el hanout, oil, and salt in a bowl to make a paste.
Pat chicken dry then rub thoroughly with the ras el hanout mixture, including under the skin. Place seasoned chicken on top of the onions.
Place in oven for 25-30 minutes, or when the internal temperature is 160-165°F.
While it's roasting, melt the butter and combine it with the pomegranate molasses. Glaze the chicken 5 minutes before it's done then again with all the remaining glaze when you remove it from the oven.
Serve with fresh lemon for squeezing.

Notes

*I recommend fresh lemon because the chicken is delicious with fresh lemon squeezed over the top after cooking. However bottled lemon can be used to make the spice rub.

*Swap 4 tablespoons of honey mixed with 1 tablespoon of lemon juice for the molasses if needed.

*For whole chicken increase the oven temperature to 425°F. Stuff the chicken when the onion and squeezed lemon. Roast for 45-55 minutes.

Nutrition