Cinnamon-Roasted Chicken
Yield
20 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
whole chicken
|
*
|
| 2 | teaspoons |
cinnamon
|
|
| 1 | teaspoon |
thyme
dried |
*
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
whole chicken
|
*
|
| 1E+1 | ml |
cinnamon
|
|
| 5 | ml |
thyme
dried |
*
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
Directions
With poultry shears or large, sharp knife, cut chicken into serving-size pieces.
Mix together cinnamon, thyme, salt and pepper.
Rub mixture all over surface of chicken pieces.
In large, non-stick or lightly greased baking pan (or 2 smaller pans), arrange pieces, skin side up, slightly apart in single layer.
Roast in 375℉ (190℃). oven, basting occasionally with pan drippings, for about 1 hour or until juices run clear when thickest parts of chicken are pierced and skin is crisp and browned.
