Cinnamon Roasted Chicken
Infuse your dinner table with warm, aromatic flavors with this Cinnamon Roasted Chicken—a creative twist on classic roast chicken that’s perfect for any occasion. This recipe combines a succulent whole chicken with a fragrant spice rub featuring ground cinnamon, cumin, paprika, and garlic powder, creating a savory-sweet profile that’s irresistibly comforting. The dish is elevated by a luscious honey-orange glaze, which caramelizes beautifully as it roasts, locking in moisture and flavor. Placed atop a bed of hearty vegetables like carrots, onions, and potatoes, this one-pan meal is both satisfying and easy to prepare. With just 20 minutes of prep time and a golden-crisp finish, this juicy cinnamon-spiced chicken is the perfect centerpiece for a cozy family dinner or a standout dish for entertaining guests.
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Recipe Information
Ingredients
- 1 piece (4-5 lbs) Whole chicken
- 2 teaspoons Ground cinnamon
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 2 teaspoons Garlic powder
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Honey
- 3 tablespoons Olive oil
- 2 tablespoons Fresh orange juice
- 2 sprigs Fresh rosemary
- 2 large Onions
- 4 medium Carrots
- 3 medium Potatoes
Instructions
Preheat your oven to 375°F (190°C).
Clean and pat the chicken dry with paper towels, removing any giblets if included.
In a small bowl, mix the ground cinnamon, paprika, ground cumin, garlic powder, salt, and black pepper.
Rub the spice mixture all over the chicken, including under the skin and inside the cavity.
In another small bowl, whisk together the honey, olive oil, and fresh orange juice. Set aside.
Chop the onions, carrots, and potatoes into large chunks and place them in a roasting pan or large ovenproof dish.
Toss the vegetables with a drizzle of olive oil, a pinch of salt, and a sprig of rosemary.
Place the chicken on top of the bed of vegetables and tuck the remaining rosemary sprig inside the cavity of the chicken.
Brush the chicken generously with half of the honey-orange mixture.
Roast the chicken in the preheated oven for 1 hour and 30 minutes or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C).
Halfway through roasting, brush the chicken with the remaining honey-orange mixture to create a caramelized glaze.
Once fully cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve the roasted chicken alongside the caramelized vegetables for a complete and delicious meal.
Nutrition Facts
Calories |
1023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 800 mg | 35% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 15.1 g | ||
| Protein | 94.8 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1363 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
