Cinnamon-Roasted Chicken
Chicken pieces are easier and faster to roast than a large bird; for best flavour and moistness, choose high-quality plump chickens or a capon. The cinnamon-scented seasoning adds a deliciously different touch and creates a delectable aroma all over the house.
Ingredients
- 2 roasting chickens (about 4.5 lb/2 kg each) or 1 capon (about 9 lb/4 kg)
- 2 tsp (10 mL) cinnamon
- 1 tsp (5 mL) dried thyme
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) pepper
Preparation
Preheat oven to 375F (190C).
Cut chicken into serving-size pieces using poultry shears or a large, sharp knife.
Mix together cinnamon, thyme, salt and pepper. Rub mixture all over the surface of the chicken pieces. Arrange pieces, skin side up and slightly apart in a single layer, in a large, nonstick or lightly greased baking pan (or 2 smaller pans).
Roast in preheated oven, basting occasionally with pan drippings, for 1 hour or until an instant-read meat thermometer registers 180F (82C) when the thickest portion is pierced and skin is crisp and browned. (If you prefer not to eat the skin, the meat is still well flavoured with the seasoning.)
Makes 8 to 10 servings.
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