Spiced roast chicken

Healthy dinners don’t have to be boring.

And spiced food doesn’t have to be spicy!

The spice I have used in this dish is ras el hanout, it’s a North African blend of spices, a bit like garam masala in India. It is used in a lot of North African cooking especially in tagines.

This spiced roast chicken is a simple, quick and healthy meal, perfect for adding some variety to the weeks meals.

You can add any vegetables you want, I used aubergines, courgettes and carrots because that’s all I had in the house at the time. It can work well with peppers and squash too.

You can also leave the skin on and make it crispy, this adds a lot more flavour but I bought skinless chicken to make it a bit healthier.

If there are any left overs, you can shred the chicken up and eat it with couscous for lunch the next day.


  • 2 chicken legs
  • 1 courgette
  • 1 medium aubergine
  • 2 carrots
  • 4 cloves garlic
  • 3 tablespoons tomato paste
  • 4 tsp ras el hanout spice
  • 2 tsp garlic paste
  • Salt to taste
  • Black pepper
  • 2 tsp olive oil



    1. Preheat the oven to 200C.
    2. Wash and chop all the vegetables into thick finger length pieces.
    3. In a large baking tray, add all the vegetables and garlic cloves.
    4. Sprinkle 2 tsp of ras el hanout over the vegetables and add salt.

in a bowl, mix tomato paste with a bit of water so its slightly runny and pourable. Pour the tomato paste over the vegetables and mix together so that the vegetables are coated.

  • Pour one tsp of olive oil over the vegetables.
  • Then add the chicken legs.
  • Sprinkle the rest of the ras el hanout spice over the chicken and run the garlic paste onto the chicken.
  • Sprinkle salt and oil and put it in the oven to roast for roughly 40 minutes.
  • You can also wrap the top of the tray in foil, this may reduce cooking time to 30 minutes.


Ta-daaaaa! Enjoy your healthy and hearty meal.

One Comment Add yours

  1. fashopolitan says:

    WOW this looks great!!!


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