Cinnamon-Roasted Chicken

Five ingredients. That’s all it takes to turn two whole chickens into roasted pieces with crispy, bronzed skin and a warm cinnamon fragrance that fills the kitchen. The cinnamon and thyme rub sounds unusual, but cinnamon with poultry is a classic pairing in Middle Eastern and North African cooking.

The spice mix goes directly on the skin, and as it roasts, the cinnamon caramelizes into a thin, aromatic crust. Basting with the pan drippings a few times during cooking keeps the meat moist and builds up that lacquered finish.

Cut the chickens into serving-size pieces before seasoning so the rub reaches more surface area. Skin side up in the pan, spaced apart so air circulates and the skin actually crisps instead of steaming.

Chef Tips

• Don’t crowd the pan. Use two pans if needed. Pieces touching each other will steam on the sides and the skin won’t crisp evenly.
• Check for doneness by piercing the thickest part of the thigh. Clear juices mean it’s ready. Pink means it needs more time.
• Pat the chicken dry before applying the rub. Wet skin and dry spices don’t stick well, and moisture prevents browning.

Variations

• Add a pinch of cumin and smoked paprika to the rub for a Moroccan-leaning flavor.
• Squeeze lemon juice over the chicken as soon as it comes out of the oven. The acid brightens the warm spices.
• Toss root vegetables like carrots and sweet potatoes in the pan under the chicken to roast in the drippings.