Easy Baked Ras el Hanout Chicken Thighs
This is an easier version of Baked Moroccan Chicken Thighs.
- 4 chicken thighs, bone in and skin on
- 2 Tbsp Ras el hanout
- 2 heaping tsp sumac
- 2 tsp garlic powder
- 1/2 tsp salt
- Fresh lime for serving
- Make a dry rub out of the spices and rub it all over the chicken thighs. Put the chicken in the fridge uncovered for at least an hour.
- Preheat oven to 425 F and remove chicken from the fridge to let it come to room temperature.
- Rough chop onions, carrots and potatoes to make a rack for the chicken (you can add any roasted veg you like).
- Drizzle olive oil over the veg and stir to coat. Salt and pepper the veg to taste.
- Line a baking sheet with baker’s parchment or no stick foil.
- Spread the veg out in an even layer on the baking sheet and place the chicken, skin side up, on top (evenly spaced).
- Pop the whole works in the oven and bake 30-40 minutes (check it at 30 minutes to see how it’s going).
- It’s done when the skin is nice and brown and the juices run clear (prick the meat).
Remove from the oven and let rest for at least 5 minutes.
Serve with a healthy squirt of lime and a green salad.