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Moroccan-Spiced Roasted Chicken with Sweet Onions

Photo: Justin Walker; Styling: Carla Gonzalez-Hart

Hands-on time 20 mins
Total time 30 mins

Serves 4


  • 1 tablespoon olive oil
  • 1 tablespoon ras el hanout (Moroccan seasoning)
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon kosher salt
  • Cooking spray
  • 1 tablespoon butter
  • 2 cups vertically sliced yellow onion
  • 1/4 teaspoon kosher salt
  • 2 teaspoons honey
  • Lemon wedges (optional)

Nutrition Information

  • calories 308
  • fat 13.6 g
  • satfat 5.1 g
  • sodium 490 mg

How to Make It

  1. Heat a large ovenproof skillet over medium-low heat. Add olive oil to pan; swirl to coat. Add ras el hanout to pan; cook 3 minutes or until toasted, stirring frequently. Combine spice mixture and chicken breast halves in a large zip-top bag; seal and shake well to coat chicken. Marinate chicken at room temperature 10 minutes. Remove chicken from bag. Sprinkle chicken with 1/4 teaspoon kosher salt. Preheat oven to 350°. Heat skillet over medium-high heat; lightly coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; cook 1 minute. Remove chicken from pan. Add butter to pan; swirl to coat. Add onion and 1/4 teaspoon kosher salt; sauté 2 minutes or until onion starts to brown. Return chicken to pan; drizzle chicken mixture with honey. Place pan in oven; bake at 350° for 10 minutes or until chicken is done. Serve with lemon wedges, if desired.

Cook's Notes

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