Roasted Cinnamon Chicken Recipes

CINNAMON CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle evenly with ground cinnamon, seasoning, garlic powder, salt and pepper. (Note: You can be liberal with the seasoning, garlic powder, salt and pepper; however, the cinnamon should only be a dusting and not clumped.)
• Bake at 350 degrees F (175 degrees C) for about 30 minutes or until chicken is cooked through and juices run clear.

ROASTED CINNAMON-RUBBED CHICKEN

Steps:

• Preheat oven to 400°F. In a bowl, combine all of the ingredients except the chicken and stir to make a paste.
• Rub spice paste onto chicken legs and let stand on a parchment-lined baking sheet 15 minutes. Roast until skin crisps, 40 to 45 minutes; serve.

CINNAMON NUTMEG ROASTED CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Coat a roasting pan with nonstick cooking spray.
• Place chicken in pan.
• In a small bowl, combine remaining ingredients and mix well.
• Rub mixture evenly over chicken.
• Bake 60 to 90 minutes until chicken is no longer pink and juices run clear.

CINNAMON ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees.
• Wash and dry chicken. Combine ingredients and rub over entire chicken. Place chicken in a roasting pan on a rack. Roast 10 minutes at 400 degrees, then reduce heat to 350 degrees and roast until chicken registers 165 degrees on a meat thermometer.
• Let rest for 15 minutes before carving.

CINNAMON-RUBBED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 13x9-inch baking dish with aluminum foil.
• Stir olive oil, cinnamon, salt, lemon pepper, garlic powder, and thyme together in a small bowl; rub onto chicken to coat. Arrange coated chicken pieces into a baking dish with the skin side down.
• Bake in preheated oven for 35 minutes, turn, and continue cooking until the chicken is no longer pink at the bone and the juices run clear, 20 to 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from oven, cover loosely with aluminum foil, and rest chicken for about 15 minutes before serving.

SIMPLE WHOLE ROASTED CHICKEN

Steps:

• In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours.
• Preheat oven to 500 degrees F (260 degrees C).
• Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan.
• Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F (220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F (85 degrees C). Let stand 20 minutes before serving.

CINNAMON ROASTED CHICKEN WITH PASILLA PAN SAUCE

Steps:

• Preheat oven to 350°F.
• Split chicken down back, open up, place bone side down and press firmly to flatten.
• Make two slits in skin near tail and tuck ends of legs through holes.
• Combine cinnamon, chili powder, salt and pepper.
• Brush chicken with 1 Tbsp olive oil and rub chicken with spice mixture.
• In an oven-proof skillet large enough to hold the chicken, evenly spread tortilla pieces, tomatoes, onion, garlic, mushrooms, pasilla chiles and pumpkin seeds.
• Drizzle 2 tablespoons olive oil over vegetables.
• Place chicken on top of vegetables and roast until chicken is done.
• Remove chicken from pan and brush with some of the pan juices.
• Keep warm.
• Add chicken stock to pan and stir up ingredients and browned bits from bottom of pan.
• Transfer to blender and puree until smooth.
• Return to pan, bring to boil, add brown sugar and reduce heat to low and simmer for 15- 30 minutes to thicken.
• Cut chicken into pieces, add back to sauce to warm.
• Serve.

GREEK OREGANO AND CINNAMON ROAST CHICKEN

Steps:

• Heat the oven to 180C.
• Place chicken in a roasting dish and rub with 1 tbsp oil.
• Place tomato slices on breast and legs.
• Separate the onion slices and place around the chicken.
• Season with the salt, pepper, oregano and cinnamon.
• Drizzle remaining oil over the chicken and place in the oven for 11/2 hours or until the juices run clear.