Ingredients

|1 1/2-2 lbs chicken legs
|1/4 c Ras el Hanout seasoning blend

|2 tbsp @portlandsyrups Rose Syrup

Instructions

Combine seasoning and syrup to create a thick, damp paste. Thoroughly coat the chicken thighs and put in a covered container to chill in the refrigerator for a few hours. Once you’re ready to cook, preheat your oven to 400F and place the chicken on a greased wire rack placed on a sheet pan. If you don’t have a wire rack you can place the chicken directly on a greased sheet pan- the wire rack just helps get them nice and crispy. Bake for 25 min, flip the chicken to the other side and bake another 20 min. Let the chicken cool on the rack for about 5-10 minutes to hold all those juices in, then serve with a squeeze of lime and some fresh cilantro.
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A little about Ras el Hanout for those who aren’t familiar. It’s a delicious blend of spices that can vary between cultures but typically has about a dozen different ingredients, one of which being rose petal! It’s a super versatile blend that can be used with chicken, seafood, on veggies, and many other dishes. So don’t worry about buying a spice blend and only using it once because I promise you, Ras el Hanout is a hidden gem that you didn’t realize you were missing. Enjoy folks!