Cinnamon Roasted Chicken with Pasilla Pan Sauce
Elevate your dinner with this vibrant and aromatic Cinnamon Roasted Chicken with Pasilla Pan Sauce, a show-stopping dish that artfully balances sweet, smoky, and savory flavors. The whole chicken is rubbed with a warming blend of cinnamon, garlic, and spices, then roasted to golden perfection for tender, juicy meat with a crisp, flavorful skin. Meanwhile, toasted pasilla chiles are transformed into a rich, tangy-sweet pan sauce with chicken drippings, honey, and a splash of apple cider vinegar, creating the perfect accompaniment. Finished with a pat of butter for a silky texture and fresh parsley for a pop of color, this dish is both comforting and sophisticated. Whether you’re hosting a dinner party or treating your family to an elevated meal, this recipe delivers restaurant-quality results in just over an hour. Perfect for pairing with roasted vegetables or a side of buttery rice, it’s a feast for the senses.
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Recipe Information
Ingredients
- 1 4-5 lbs Whole chicken
- 1 teaspoon Ground cinnamon
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 whole Pasilla chiles
- 1 cup Chicken stock
- 1 tablespoon Honey
- 2 teaspoons Apple cider vinegar
- 1 tablespoon Unsalted butter
- 1 tablespoon (chopped) Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Remove the chicken from the packaging and pat it dry with paper towels. Place the chicken on a roasting rack in a baking dish.
In a small bowl, mix ground cinnamon, salt, black pepper, and garlic powder.
Rub the olive oil all over the chicken, then evenly sprinkle the spice mixture over the chicken, including inside the cavity.
Place the chicken in the oven and roast for 75-90 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thigh.
While the chicken is roasting, deseed the pasilla chiles and toast them in a dry skillet over medium heat for 1-2 minutes per side until fragrant. Be careful not to burn them.
Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for 10 minutes to soften, then drain and finely chop the chiles.
Once the chicken is done roasting, remove it from the oven and transfer it to a cutting board to rest, loosely tented with foil.
Pour off excess fat from the roasting pan, leaving about 1 tablespoon of drippings.
Place the roasting pan on the stovetop over medium heat. Add the chopped pasilla chiles, chicken stock, honey, and apple cider vinegar to the pan, scraping the bottom with a wooden spoon to deglaze.
Simmer the sauce for 5-7 minutes, reducing slightly, then whisk in the butter to create a glossy finish.
Carve the roasted chicken and serve it with the pasilla pan sauce drizzled on top. Garnish with chopped fresh parsley for added color and flavor.
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 3828 mg | 166% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 20.0 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 913 mg | 19% | |
*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.
