Roasted Ras El Hanout Chicken with Pomegranate Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender roasted chicken coated in a fragrant Ras El Hanout spice blend and finished with a tangy pomegranate molasses glaze. This middle eastern-inspired chicken ready in about 90 minutes pairs whole chicken, ras el hanout spice blend, pomegranate molasses for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 75 min Serves 6 Middle Eastern cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 425°F. In a small bowl, combine 3 tablespoons ras el hanout spice blend, 1 1/2 teaspoons salt, 1 teaspoon black pepper, and 4 minced garlic cloves. Rub this spice mixture all over the 4-pound whole chicken, ensuring even coating.
  2. Step 2: Drizzle 3 tablespoons olive oil and 2 tablespoons lemon juice over the chicken, massaging it in to infuse flavor. Place the chicken breast-side up on a roasting rack inside a roasting pan.
  3. Step 3: Roast the chicken in the preheated 425°F oven for 50 minutes, then reduce heat to 375°F and brush the chicken with 2 tablespoons pomegranate molasses. Continue roasting for an additional 15-20 minutes until the internal temperature reaches 165°F and the skin is golden and slightly caramelized.
  4. Step 4: Remove the chicken from the oven and let it rest for 10 minutes before carving. Serve with any pan juices drizzled on top.

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Frequently asked questions

How long does Roasted Ras El Hanout Chicken with Pomegranate Glaze take to make?

Total time is about 90 minutes (15 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Ras El Hanout Chicken with Pomegranate Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole chicken from drying out.

Can I substitute ingredients in Roasted Ras El Hanout Chicken with Pomegranate Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Ras El Hanout Chicken with Pomegranate Glaze for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Roasted Ras El Hanout Chicken with Pomegranate Glaze?

Middle Eastern chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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