Ras el hanout and baby potatoes chicken traybake

Is it a lazy day? Yes, it’s traybake kinda day! I have a confession, I love shortcuts, I love saving time when I can, I love finding tricks that make me feel cleverly lazy. Is that possible, does it make sense? Anyway, I am sure you understand me. Traybakes are great because they make me feel particularly cleverly lazy. Mix everything in one bowl/one pan, hop in the oven, sit back, relax, and finally enjoy. 

This recipe is the opposite of complex and it's totally tasty. I would recommend making your own ras el hanout if you have time, otherwise use a good one. Since it’s the main flavour in this dish, you want to make sure you have a nicely perfumed ras el hanout. When I use a shop-bought ras el hanout, I always smell it first to make sure it’s very fragrant.

This week started pretty nicely and it’s going to end beautifully. On Sunday evening we had this delicious traybake, I made a big portion and enjoyed all the leftovers on Monday. And on Friday, our Lilou is turning 1. I can’t believe how quickly this year went by, olala trop d’émotions! It’s going to be mega special. 

Ras el hanout and baby potatoes traybake


Serves 4

  • 200 ml vegetable stock
  • 30 gr fresh coriander, chopped
  • 6 garlic cloves peeled and pressed
  • Zest of a lemon
  • 1 tablespoon ras el hanout
  • ¾ teaspoon salt or to taste
  • 2 tablespoons olive oil
  • 3 large red onions, sliced (600 g)
  • 4 large chicken thighs
  • 500 gr baby potatoes
  • 5 tablespoons almond flakes
  • Lemon wedges to serve


• Preheat the oven to 200 C (400F).

• In a mixing bowl, combine the vegetable stock, half of the chopped coriander, garlic, lemon zest, ras el hanout and salt. Set aside until ready to use.

• Drizzle the olive oil all over a large roasting tin and add in the onions. Top the onions with the chicken (skin-side up) and the baby potatoes and pour the marinade all over. Turn the chicken thighs several times to make sure they are fully covered with the marinade and place in the warm oven.

• After 45 minutes remove the roasting tin from the oven and sprinkle the whole dish with almond flakes. Place the tin back in the oven and roast for an extra 15 to 20 minutes until golden and crisp. Give a good stir to the content of the tin and sprinkle with the rest of the coriander. Serve immediately with lemon wedges.

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