Cinnamon-Roasted Chicken

Food & Recipes

More Menus

Related Recipes

Print
E-mail

Chicken pieces are easier and faster to roast than a large bird; for best flavour and moistness, choose high-quality plump chickens or a capon. The cinnamon-scented seasoning adds a deliciously different touch and creates a delectable aroma all over the house.

Ingredients

2 roasting chickens (about 4.5 lb/2 kg each) or 1 capon (about 9 lb/4 kg)

2 tsp (10 mL) cinnamon

1 tsp (5 mL) dried thyme

1 tsp (5 mL) salt

1/2 tsp (2 mL) pepper

Preparation

Preheat oven to 375F (190C).

Cut chicken into serving-size pieces using poultry shears or a large, sharp knife.

Mix together cinnamon, thyme, salt and pepper. Rub mixture all over the surface of the chicken pieces. Arrange pieces, skin side up and slightly apart in a single layer, in a large, nonstick or lightly greased baking pan (or 2 smaller pans).

Roast in preheated oven, basting occasionally with pan drippings, for 1 hour or until an instant-read meat thermometer registers 180F (82C) when the thickest portion is pierced and skin is crisp and browned. (If you prefer not to eat the skin, the meat is still well flavoured with the seasoning.)

Makes 8 to 10 servings.

Serving(s): 8 to 10

Print
E-mail

Newest Recipes

Pineapple-Baked Ham with Thai Flavours

Give a twist to the tried-and-true combo of ham and pineapple with this Thai-inspired version.
Ham-Style Smoked Pork Shoulder

Smoked pork shoulder is processed just like ham and can be prepared in similar ways. An inexpensive...
Baked Ham Hock and Beans

Just as it does for a traditional pea soup, a ham hock added to a pot of baking beans adds great...
Seafood Pie

If you're entertaining this St. Patrick's Day, these seafood pies will be a hit. They're easy to...