Use 1/2 Tbsp of the Ras El Hanout to sprinkle over all sides of chicken, place in a bowl or on a plate and refrigerate for at least two hours.
Peel and thinly slice onion and halve lemon. One half will be juiced, the other sliced.
Preheat oven to 375° F / 190° C.
Heat a large pan over medium high heat and add olive oil.
Once warm add chicken until golden brown all around, about 5-7 minutes per side.
Remove chicken to oven safe plate, and add onions to pan to cook until tender, about 4-6 minutes.
Add broth and remaining Ras El Hanout to pan, stir to combine with onions, then pour or spoon over chicken. Place lemon slices and cook, uncovered, for 30 minutes.
Remove from oven and sprinkle lemon juice over entire dish. Garnish with green olives and parsley before serving.