Ras-el-Hanout Chicken Traybake
Spiced Moroccan-Style Chicken with Roasted Vegetables
Description
This Ras-el-Hanout Chicken Traybake is a vibrant, oven-baked dish inspired by Moroccan flavors. Juicy chicken is coated in ras-el-hanout—a warm, aromatic spice blend—then roasted alongside tender potatoes, sweet peppers, and red onions. Everything cooks together on one tray, soaking up the spices, olive oil, and natural juices for a dish that’s deeply flavorful, comforting, and incredibly easy. Perfect for busy weeknights or a relaxed weekend meal with minimal cleanup.
Time Breakdown
Prep time: 15 minutes
Cook time: 40–45 minutes
Total time: ~1 hour
Serves: 4
Ingredients
For the Chicken & Marinade
1 kg (2.2 lb) chicken thighs or drumsticks (bone-in, skin-on recommended)
2½ tbsp olive oil
2 tbsp ras-el-hanout spice blend
1 tsp smoked paprika
1 tsp ground cumin
½ tsp turmeric
½ tsp chili flakes (optional)
4 garlic cloves, minced
Zest and juice of 1 lemon
1 tsp salt
½ tsp black pepper
For the Vegetables
500 g (1 lb) baby potatoes, halved
1 large red onion, cut into wedges
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 tbsp olive oil
Pinch of salt & pepper
To Finish (Optional but Recommended)
Fresh coriander or parsley, chopped
Toasted almonds or pine nuts
Plain yogurt or garlic yogurt sauce
Instructions
1. Preheat & Prep
Preheat your oven to 200°C / 400°F (180°C fan). Line a large baking tray with parchment paper or lightly oil it.
2. Marinate the Chicken
In a large bowl, mix olive oil, ras-el-hanout, smoked paprika, cumin, turmeric, chili flakes, garlic, lemon zest, lemon juice, salt, and pepper.
Add the chicken and massage the marinade well into the meat. Let it sit for 10–30 minutes if time allows.
3. Prepare the Vegetables
In another bowl, toss potatoes, onion, and peppers with olive oil, salt, and pepper.
4. Assemble the Traybake
Spread the vegetables evenly on the tray. Nestle the marinated chicken on top, skin-side up. Drizzle any leftover marinade over everything.
5. Roast
Roast uncovered for 40–45 minutes, turning the vegetables halfway through.
For extra crispy skin, switch to grill/broil for the last 5 minutes.
Chicken is done when internal temperature reaches 75°C / 165°F and juices run clear.
6. Finish & Serve
Sprinkle with fresh herbs and nuts if using. Serve hot with yogurt sauce, flatbread, couscous, or rice.
Serving Suggestions
Fluffy couscous with lemon zest
Warm pita or naan
Simple cucumber-tomato salad
Mint or garlic yogurt sauce
Questions & Answers
Q What is ras-el-hanout?
A: It’s a Moroccan spice blend meaning “head of the shop,” usually containing cumin, coriander, cinnamon, ginger, paprika, and cloves. Each blend varies slightly.
Q: Can I use chicken breast instead of thighs?
A: Yes, but reduce cooking time to 25–30 minutes to prevent drying out.
Q: Can I make this ahead of time?
A: Absolutely. Marinate the chicken up to 24 hours in advance and keep refrigerated.
Q: Is this dish spicy?
A: It’s warmly spiced, not hot. Skip chili flakes if you prefer mild flavors.
Q: Can I add other vegetables?
A: Definitely—carrots, zucchini, sweet potatoes, or cauliflower work beautifully.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.