5 Ingredient Baked Moroccan Chicken

A close up of the crispy chicken skin on the baked Moroccan chichen thighs


  • 1 TBS Ras el Hanout spice
  • 2 TBS Honey
  • 8 Chicken Thighs (Bone-in & skin on)
  • 3 TBS Avocado or Olive oil
  • 2 tsp Sesame seeds


  1. In a small bowl combine Ras el Hanout, Honey, and Avocado Oil.
  2. Place the chicken thighs in a plastic bag and pour spice mixture over the chicken. Let sit for as little as 10 minutes (or place in fridge and marinate overnight).
  3. Preheat oven to 350F. Place the chicken thighs and marinade into a baking dish and bake for 30-40 minutes, till dark golden and the chicken has reached an internal temp of 165F.
  4. Allow chicken to rest before serving.
    Top with sesame seeds before serving.