Serves: 4

Why this spice: Yogurt tenderizes the thighs while Collected Foods Ras El Hanout builds a fragrant crust that browns beautifully in a hot oven.

Ingredients

• 2.5 lb bone-in chicken thighs
• 1 cup plain whole-milk yogurt
• 2 tbsp Collected Foods Ras El Hanout
• 3 garlic cloves, grated
• 1 tbsp lemon juice
• 1.5 tsp kosher salt
• 1 tbsp olive oil
• Fresh cilantro and lemon wedges

Directions

1. Whisk yogurt, Ras El Hanout, garlic, lemon juice, salt, and oil. Coat chicken thoroughly. Marinate at least 2 hours or overnight.
2. Heat oven to 425°F. Arrange thighs skin-side up on a lined sheet pan; scrape extra marinade on top.
3. Roast 35–40 minutes until skin is browned and chicken reaches 175°F.
4. Broil 1–2 minutes if you want extra char. Rest 5 minutes.
5. Serve with cilantro and lemon wedges, plus rice or flatbread.

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