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Roasted Cinnamon Chicken

  • Prep

    15 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 25 m
NatalieTheMamaCook

NatalieTheMamaCook

Our family eats a chicken every other weekend so sometimes it is challenging to find new ways of roasted chicken. This idea nailed it. Delicious, juicy, interesting. Tummies were full and my daughter even asked for second serving - VERY rare. Great with couscous, raisins, and peeled almonds as a side dish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 558 kcal
  • 28%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 37.1g
  • 12%
  • Protein:
  • 41.2 g
  • 82%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 225 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Sprinkle chicken halves generously with salt, pepper, and cinnamon. Put chicken in a roasting pan; pour water into pan.
  3. Roast chicken in the preheated oven for 30 minutes.
  4. Whisk maple syrup, lemon juice, and chile peppers together in a bowl; brush chicken with maple syrup mixture. Pour any remaining maple syrup mixture into the pan.
  5. Cook chicken until no longer pink at the bone, juices run clear, and skin is lightly browned, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
  6. Brush chicken with butter; bake until skin is crisp, 10 to 15 more minutes.
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Reviews

xtinesmash
3

xtinesmash

5/15/2013

Absolutely delicious. The maple syrup really gave the chicken a sweet and savory crisp flavor while the water/syrup bath kept the chicken moist on the inside. I would have preferred to leave out the chile pepper because I think it was just a tiny bit overpowering but it still didn't detract from the flavor.

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