Roasted Chicken with Ras El Hanout

January 28, 2021 0 Comments

Roasted Chicken with Ras El Hanout

This is a recipe we tell people about when we’re out at farmers markets. Because it’s so simple, we can explain how to do it in less time than it takes to ring up a sale.

Eric (Masa) likes to cut up potatoes and carrots and add them to the skillet—you could also add other root veggies or hard squashes (peeled and cut into chunks)—but this is entirely up to you. Also optional is the butter and lemon in the cavity, but it really does plus the flavor, so we don’t suggest skipping it!

A word on kitchen tools:

  • You don’t need a cast-iron skillet to make a great roast chicken. A baking pan or other oven-safe skillet will work just fine — just make sure there’s enough room around the chicken so it’s exposed on all sides.
  • You will want some kitchen twine on hand to tie up legs if you are stuffing the chicken with butter and lemon.
  • We could not live without our instant-read thermometer. It was a little pricey, but they often offer sales. It’s hard to get the perfect roast chicken without one.

Shopping List & Prep

  • 1 whole chicken
  • 1 lemon, cut in half
  • 1/2 stick butter
  • 3 TBSP olive oil
  • 1 pack of Masi Masa Ras El Hanout Spice Blend (you probably won’t need whole pack, so we suggest starting with a TBSP in a bowl and adding more if needed)

Cooking Directions

  1. Put a 10-12” cast-iron skillet on a low rack in the oven.
  2. Heat oven to 500°.
  3. Pat chicken dry with paper towels and place lemon pieces and butter into cavity of chicken, tie legs together with kitchen twine.
  4. Rub the chicken all over with the oil and sprinkle generously with Masi Masa Ras El Hanout 
  5. •••OPTIONAL••• Let chicken sit for an hour to allow spice blend to penetrate. (You can also chill the chicken, uncovered, for up to a day).
  6. When the oven and skillet have come to temperature, using oven mitts, pull out the rack and place the chicken in the skillet, breast side up.
  7. Roast chicken for 15 minutes.
  8. Turn the oven down to 350°and roast for another 30 minutes. 
  9. Check temperature with an instant-read thermometer inserted into the meaty part of the thigh. If it reads 155°-165°, remove chicken from oven. If it is not up to temperature, check again in 5 minutes.
  10. Once chicken is up to temperature and golden brown, remove from oven and let sit for 20 minutes before serving.
Serve with some steamed green beans with dill and some crusty bread to soak up the juices. Yum!


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