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Roasted Cinnamon Chicken

Rated as 4.33 out of 5 Stars

"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."
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Ingredients

1 h 25 m servings 558 cals
Original recipe yields 6 servings (1 whole chicken)

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Sprinkle chicken halves generously with salt, pepper, and cinnamon. Put chicken in a roasting pan; pour water into pan.
  3. Roast chicken in the preheated oven for 30 minutes.
  4. 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.
  5. 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).
  6. Brush chicken with butter; bake until skin is crisp, 10 to 15 more minutes.

Nutrition Facts


Per Serving: 558 calories; 26.8 g fat; 37.1 g carbohydrates; 41.2 g protein; 140 mg cholesterol; 225 mg sodium. Full nutrition

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Reviews

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Absolutely delicious. The maple syrup really gave the chicken a sweet and savory crisp flavor while the water/syrup bath kept the chicken moist on the inside. I would have preferred to leave o...

I used corn syrup because I didn't have maple syrup. I only used a slight sprinkling of cinnamon. It tasted okay but the next day it tasted better.

This recipe became an instant favorite! I used some Moroccan cinnamon - very flavorful!!

This was fabulous! I cut the maple syrup down to 2/3 cup - no more was needed - and rather than use chili peppers, which I felt would be too hot for the kids, I used a shake of red pepper flakes...