Preheat the oven to 425F. In a large bowl, combine the olive oil, Ras el Hanout, salt, garlic and lemon zest. Add in the chicken thighs and toss to combine. Let marinate for at least 30 minutes (or up to one day).
Place the chicken on a large baking sheet lined with foil. Bake for about 20 minutes until the internal temperature reaches 165F.
Top with lemon juice and fresh parsley.
Serve warm, over rice or your favorite grain.
