Cinnamon Roasted Chicken Recipes

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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.

CARIBBEAN-SPICED ROAST CHICKEN



Caribbean-Spiced Roast Chicken image

Tropical flavors make this chicken really delicious.

Provided by MICHELLE0011

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h45m

Yield 4

Number Of Ingredients 12

1 ½ tablespoons fresh lime juice
2 fluid ounces rum
1 tablespoon brown sugar
¼ teaspoon cayenne pepper
¼ teaspoon ground clove
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 teaspoon black pepper
½ teaspoon salt
½ teaspoon dried thyme leaves
1 (3 pound) whole chicken
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a small bowl, combine the lime juice, rum, and brown sugar; set sauce aside.
  • Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.
  • Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the reserved sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.

Nutrition Facts : Calories 507.7 calories, Carbohydrate 4.8 g, Cholesterol 145.5 mg, Fat 29.1 g, Fiber 0.5 g, Protein 46.1 g, SaturatedFat 7.7 g, Sodium 432.5 mg, Sugar 3.4 g

CINNAMON-RUBBED CHICKEN



Cinnamon-Rubbed Chicken image

I got this idea from a long-ago TV show (Little House on the Prairie) and used what I had in my kitchen to make the rub. My husband likes it a lot.

Provided by robski

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h20m

Yield 4

Number Of Ingredients 7

¼ cup olive oil
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon lemon pepper
½ teaspoon garlic powder
½ teaspoon ground dried thyme
2 pounds bone-in chicken pieces

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.

Nutrition Facts : Calories 421.6 calories, Carbohydrate 1 g, Cholesterol 136.7 mg, Fat 30.5 g, Fiber 0.4 g, Protein 34.3 g, SaturatedFat 6.6 g, Sodium 740.5 mg, Sugar 0.1 g

OVEN FRIED SOUTHERN STYLE CINNAMON HONEY CHICKEN



Oven Fried Southern Style Cinnamon Honey Chicken image

While watching FoodTV, I saw a piece about Amy Ruth's restaurant in New York where the owner made fried chicken dipped in a honey cinnamon mixture. It looked so good I began searching on the web for a recipe which approximated it... and after much browsing of webpages I put together a recipe that I thought might taste something like it. I don't fry my chicken, so here's a baked version, tweaked to my own tastes.

Provided by Julesong

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

3 lbs chicken, jointed in 8 pieces (make sure to use good quality chicken!)
1/2 cup flour
2 teaspoons salt
3/4 teaspoon good quality cinnamon
1/4 teaspoon turmeric
1/4 teaspoon black pepper
1 pinch freshly ground nutmeg
1 egg
2 tablespoons milk
1/3 cup dried crushed breadcrumbs
cooking spray
2 tablespoons oil (optional)
1/4 cup butter
1/2 cup honey
2 pinches finely ground cinnamon
1 tablespoon fresh lemon juice

Steps:

  • Preheat oven to 350 degrees F.
  • Spray a large roasting pan lightly with cooking spray.
  • Combine the flour with the salt, cinnamon, turmeric, black pepper, and a pinch nutmeg.
  • Coat the chicken pieces well with the flour mixture (you can use chicken with or without skin on - it's up to you).
  • Beat together the egg and milk; dredge the flour-coated chicken pieces in the egg mixture, then into the breadcrumbs.
  • Arrange pieces skin side up (if using pieces with skin) in the sprayed roasting pan, making sure that the pieces are not touching each other (if possible) to ensure they bake crispy; spray chicken pieces with oil spray or sprinkle with 2 tablespoons oil and place the chicken in the oven to bake.
  • While the chicken is baking, in a saucepan over medium low heat combine the butter, honey, pinches of cinnamon, and lemon juice.
  • After the chicken has baked for 25 minutes, pour the butter and honey mixture generously over the pieces.
  • Bake for an additional 15 minutes or until the juices run clear and the chicken is crisp and brown.
  • Note: if you'd like to add a bit of kick to the recipe, you can try a pinch or two of cayenne (to taste) in the honey sauce, or perhaps some red pepper flakes!

Nutrition Facts : Calories 1080.3, Fat 64.9, SaturatedFat 22.7, Cholesterol 333.2, Sodium 1591.7, Carbohydrate 54.7, Fiber 1.3, Sugar 35.6, Protein 68.2

CINNAMON HONEY CHICKEN



Cinnamon Honey Chicken image

Provided by Marian Burros

Categories     dinner, main course

Time 1h

Yield 12 servings

Number Of Ingredients 7

1 1/2 cups dry sherry
2 tablespoons cinnamon
1 cup honey
1/3 cup lime juice
2 large cloves garlic, crushed
Salt and freshly ground black pepper to taste
3 3- to 3 1/2-pound chickens, cut in serving pieces

Steps:

  • Mix together sherry, cinnamon, honey, lime juice, garlic, salt and pepper.
  • Arrange chicken pieces in single layer in shallow oven-proof pans; pour over marinade, turn pieces to coat well. Refrigerate overnight, longer if desired; turn pieces occasionally.
  • Drain marinade and reserve. Bake at 350 degrees for 40 to 50 minutes, depending on the size of the pieces, basting with marinade and turning once or twice.
  • In warmer months chicken can be grilled on outdoor barbecue.

Nutrition Facts : @context http, Calories 654, UnsaturatedFat 24 grams, Carbohydrate 27 grams, Fat 38 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 11 grams, Sodium 976 milligrams, Sugar 23 grams, TransFat 0 grams

CINNAMON ROASTED CHICKEN WITH PASILLA PAN SAUCE



Cinnamon Roasted Chicken with Pasilla Pan Sauce image

Make and share this Cinnamon Roasted Chicken with Pasilla Pan Sauce recipe from Food.com.

Provided by Sgt. Pepper

Categories     Chicken

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 15

1 chicken (about 3 pounds)
1 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1 corn tortilla, cut in quarters
2 plum tomatoes, quartered lengthwise
1/4 white onion, chopped
4 cloves garlic
2 ounces wild mushrooms, stemmed and chopped
3 pasilla chiles, stemmed and seeded
1/4 cup pumpkin seeds
3 tablespoons olive oil
2 cups chicken stock
2 teaspoons brown sugar

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.

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

SIMPLE WHOLE ROASTED CHICKEN



Simple Whole Roasted Chicken image

The combination of unique ingredients make this chicken dish delicious. It roasts beautifully and is surprisingly fast once it's in the oven. I serve this with the Chimichurri Sauce I found on Allrecipes, and I can't get enough! Plus the leftovers are fantastic for sandwiches, salads, and Mexican dishes.

Provided by INDRIANI

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time P1DT1h35m

Yield 6

Number Of Ingredients 8

2 teaspoons salt
1 teaspoon white sugar
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cinnamon
1 (4 pound) whole chicken
5 cloves garlic, crushed

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.

Nutrition Facts : Calories 386.6 calories, Carbohydrate 1.6 g, Cholesterol 129.3 mg, Fat 22.8 g, Fiber 0.1 g, Protein 41 g, SaturatedFat 6.4 g, Sodium 900 mg, Sugar 0.7 g

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