Ras El Hanout Chicken
A roasted chicken dinner made with Moroccan inspired flavors including ras el hanout, lemon, and pomegranate molasses to create a delicious, but easy entree.
Servings: 6
Calories: 106kcal
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
Calories: 106kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 1180mg | Potassium: 53mg | Fiber: 1g | Sugar: 7g | Vitamin A: 88IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg