Cinnamon Roasted Chicken Food

CINNAMON CHICKEN

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.

CINNAMON ROASTED CHICKEN WITH PASILLA PAN SAUCE

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 NUTMEG ROASTED CHICKEN

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 CHICKEN

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.

EASY CINNAMON CHICKEN

Steps:

• Sprinkle pepper on both sides of chicken breasts. Press pepper onto chicken with back of spoon.
• Sprinkle 1/2 tsp of cinnamon on both sides of each piece of chicken, press with spoon.
• Sprinkle onion powder on top side only, press with spoon.
• Place chicken in 8x8 pan.
• Combine prepared boullion, water (or wine), and remaining cinnamon.
• Pour into botton of pan, NOT over chicken.
• Loosely cover with foil and bake 1 hour at 350 degrees.
• check liquid level halfway through cooking, may require more water (wine)-> additional 1/4 cup.

CINNAMON-RUBBED CHICKEN

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.

OVEN FRIED SOUTHERN STYLE CINNAMON HONEY CHICKEN

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!

GREEK OREGANO AND CINNAMON ROAST CHICKEN

Steps:

• Heat the oven to 180C.
• Place chicken in a roasting dish and rub with 1 tbsp oil.
• Place tomato slices on breast and legs.
• Separate the onion slices and place around the chicken.
• Season with the salt, pepper, oregano and cinnamon.
• Drizzle remaining oil over the chicken and place in the oven for 11/2 hours or until the juices run clear.

CINNAMON CHICKEN

Steps:

• In large bowl combne garlic, cinnamon, sherry, chicken broth, salt, pepper, lemon and honey.
• Add in chicken and marinate 2 hours or overnight, depending on how much time you have.
• Preheat oven to 350 degrees.
• Use large baking dish or even aluminum pans, big enough so that pieces are not on top of each other.
• Pour marinade over chicken and bake for 50 to 60 minutes.
• Marinade will become nice and thick on the chicken.
• Serve with some noodles and salad.