Roasted Cinnamon Chicken Recipes

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PERFECT ROAST CHICKEN



Perfect Roast Chicken image

For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.

Provided by Ina Garten

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 11

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
  • Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

CINNAMON CHICKEN



Cinnamon Chicken image

Chicken breasts baked with cinnamon and other seasonings. This is a recipe that I created while working at a flight kitchen. We had cinnamon in the spice collection that nobody used for anything, so I decided to try it on chicken and the flight crews and my family loved it!

Provided by OAKBORN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 40m

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
1 teaspoon ground cinnamon
2 tablespoons Italian-style seasoning
1 ½ teaspoons garlic powder
3 teaspoons salt
1 teaspoon ground black pepper

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.

Nutrition Facts : Calories 142.9 calories, Carbohydrate 3 g, Cholesterol 68.4 mg, Fat 1.7 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 0.5 g, Sodium 1821.7 mg, Sugar 0.4 g

CINNAMON-ROASTED CHICKEN WITH HARISSA SAUCE



Cinnamon-Roasted Chicken with Harissa Sauce image

Categories     Chicken     Marinate     Roast     Fall     Cinnamon     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

1 cup olive oil
1/4 cup ground cinnamon
1 tablespoon salt
1 teaspoon cayenne pepper
1 teaspoon sugar
8 small chicken breast halves with skin and bones
8 chicken thighs with skin and bones
1 cup (about) all purpose flour
4 tablespoons (about) peanut oil
Harissa Sauce

Steps:

  • Mix first 5 ingredients in small bowl. Place chicken breasts and thighs in 2-gallon resealable plastic bag. Pour oil mixture over; seal bag. Turn bag to coat chicken with marinade. Chill overnight.
  • Preheat oven to 475°F. Transfer chicken to rimmed baking sheet, shaking off marinade. Sprinkle chicken all over with flour. Heat 1 tablespoon peanut oil in large skillet over medium-high heat. Working in batches, add chicken to skillet. Cook until golden, adding more oil as needed, about 3 minutes per side. Return chicken to baking sheet, skin side up. Roast until cooked through, about 15 minutes. Serve with Harissa Sauce.

ROASTED CINNAMON CHICKEN



Roasted Cinnamon Chicken image

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.

Provided by NatalieTheMamaCook

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h25m

Yield 6

Number Of Ingredients 9

1 (4 pound) whole chicken, cut lengthwise
kosher salt to taste
freshly ground black pepper
1 teaspoon ground cinnamon, or as needed
1 cup water
1 cup maple syrup
1 lemon, juiced
2 chile peppers, chopped
2 tablespoons butter, melted

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Sprinkle chicken halves generously with salt, pepper, and cinnamon. Put chicken in a roasting pan; pour water into pan.
  • Roast chicken in the preheated oven for 30 minutes.
  • 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.
  • 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).
  • Brush chicken with butter; bake until skin is crisp, 10 to 15 more minutes.

Nutrition Facts : Calories 557.8 calories, Carbohydrate 37.1 g, Cholesterol 139.5 mg, Fat 26.8 g, Fiber 0.5 g, Protein 41.2 g, SaturatedFat 8.8 g, Sodium 225.2 mg, Sugar 32 g

CINNAMON NUTMEG ROASTED CHICKEN



Cinnamon Nutmeg Roasted Chicken image

Make and share this Cinnamon Nutmeg Roasted Chicken recipe from Food.com.

Provided by Dusty Gold

Categories     Chicken

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 7

1 chicken
1 small onion, minced
2 teaspoons sugar
2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon

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



Cinnamon Roasted Chicken image

This recipe was given to me by my friend, Ruth. It is simply the best chicken ever and very easy to prepare! Great for dinner parties.

Provided by rogerstx

Categories     Whole Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 whole roasting chicken
1 tablespoon ground cinnamon
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon cocoa powder
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons olive oil
1 tablespoon balsamic vinegar

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.

Nutrition Facts : Calories 276.6, Fat 22.1, SaturatedFat 4.8, Cholesterol 53.5, Sodium 666.4, Carbohydrate 7.1, Fiber 1.9, Sugar 4.1, Protein 13

ROASTED CINNAMON-RUBBED CHICKEN



Roasted Cinnamon-Rubbed Chicken image

An easy spice rub takes roasted chicken legs to the next level. Cinnamon is the star ingredient while ground cumin and fresh ginger play supporting roles.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h10m

Yield Serves 4

Number Of Ingredients 7

1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
1/2 teaspoon freshly ground pepper
1 tablespoon grated fresh ginger
1 tablespoon extra-virgin olive oil
4 whole chicken legs (2 1/2 pounds)

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.

ROASTED SPICED CHICKEN WITH CINNAMON- AND HONEY-GLAZED SWEET POTATOES



Roasted Spiced Chicken with Cinnamon- and Honey-Glazed Sweet Potatoes image

Provided by Beatriz Llamas

Categories     Food Processor     Chicken     Garlic     Marinate     Roast     Hot Pepper     Sweet Potato/Yam     Honey     Cinnamon     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 23

Chicken
1/2 cup chopped onion
4 garlic cloves, chopped
3 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon allspice berries, ground in spice mill or coffee grinder
1 tablespoon chopped peeled fresh ginger
1 1/2 teaspoons finely chopped fresh thyme
1 teaspoon salt
1 teaspoon ground black pepper
1/2 Scotch bonnet chile or habanero chile, seeded, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 whole chicken leg-thigh pieces (about 2 1/4 to 2 1/2 pounds)
2 tablespoons olive oil
Sweet potatoes
Nonstick vegetable oil spray
2 tablespoons (1/4 stick) butter, melted
2 tablespoons honey
1 tablespoon fresh lime juice
1/2 teaspoon ground cinnamon
2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/3-inch-thick rounds
Mango chutney

Steps:

  • For chicken:
  • Place onion, garlic, apple cider vinegar, honey, ground allspice, chopped fresh ginger, chopped fresh thyme, salt, ground black pepper, seeded and minced chile, cinnamon, and nutmeg in processor. Purée marinade until coarse paste forms. Place chicken in large resealable plastic bag. Add marinade to chicken in bag and seal. Turn chicken to coat. Refrigerate at least 8 hours or overnight, turning chicken occasionally.
  • Preheat oven to 400°F. Arrange chicken pieces, with marinade still clinging to chicken, on rimmed baking sheet. Brush chicken with oil. Roast until cooked through, about 45 minutes.
  • Meanwhile, for sweet potatoes:
  • Spray another rimmed baking sheet with nonstick spray. Whisk butter, honey, lime juice, and ground cinnamon in large bowl. Add potato slices; toss to coat. Arrange potato slices in single layer on prepared baking sheet. Sprinkle with salt and pepper. Bake potatoes alongside chicken until tender, about 25 minutes. Serve chicken with potatoes, passing mango chutney separately.

CINNAMON CHICKEN



Cinnamon Chicken image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups dry sherry
1 teaspoon cinnamon
1/2 cup honey
1/4 cup lemon juice
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 frying chicken, 2 1/2 to 3 pounds, cut into pieces
2 tablespoons vegetable oil

Steps:

  • In a medium size bowl, mix the dry sherry, cinnamon, honey, lemon juice, garlic, salt and pepper. Add the chicken and toss to a evenly coat. Cover and marinate in the refrigerator 8 hours, or overnight.
  • To cook, preheat the oven to 350 degrees.
  • Remove the chicken, shaking off excess marinade. Pour the marinade into a small saucepan and bring to a boil. Boil until it begins to thicken and about 1 cup remains, 5 to 10 minutes.
  • Heat the oil in an ovenproof skillet over medium high heat. Sear the chicken until golden on both sides. Pour the reduced marinade over the chicken and place in the oven.
  • Bake about 20 minutes and serve.

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