Ras El Hanout Chicken & Baby Potato Traybake

Name: Ras El Hanout Chicken & Baby Potato Traybake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 800 g Chicken thighs, skin on (about 8); 500 g Baby potatoes, halved; 1 Large red onion, wedged; 4 Garlic cloves, smashed; 4 tbsp Olive oil; 2 tsp Ras El Hanout spice blend; 1 tsp Salt; 0.5 tsp Black pepper; 200 ml Chicken broth; 100 Dried apricots or prunes, halved; 2 tbsp Fresh cilantro, chopped; 1 g Fresh parsley, chopped; 1 Lemon, cut into wedges

One-pan roasted chicken thighs and baby potatoes coated in warm Ras El Hanout spices. A simple, aromatic dinner that cooks all in one tray with minimal cleanup.

Recipe byChef Amina

Prep 20 min
Cook 45 min
Serves 4

roasted chicken traybake ras el hanout

Ingredients

Servings

Scaled from 4 base servings — local only.

800 gChicken thighs, skin on (about 8)
500 gBaby potatoes, halved
1Large red onion, wedged
4Garlic cloves, smashed
4 tbspOlive oil
2 tspRas El Hanout spice blend
1 tspSalt
0.5 tspBlack pepper
200 mlChicken broth
100Dried apricots or prunes, halved
2 tbspFresh cilantro, chopped
1 gFresh parsley, chopped
1Lemon, cut into wedges

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Instructions

Preheat oven: Preheat oven to 200°C (400°F).
Toss with spices and oil: In a large bowl, combine chicken thighs, halved baby potatoes, red onion wedges, and smashed garlic cloves. Drizzle with olive oil. Sprinkle Ras El Hanout spice blend, salt, and black pepper over everything. Toss to coat evenly.
Arrange on pan: Spread everything in an even layer on a large roasting pan. Pour chicken broth around (not over) the chicken.
Roast: Roast uncovered for 35–40 minutes until the chicken skin is crispy and golden, and the potatoes are tender.
Add dried fruit: Scatter halved dried apricots over the pan and roast for another 5 minutes to warm through.
Finish and serve: Remove from oven and garnish with fresh cilantro and parsley. Serve with lemon wedges on the side.