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Chicken, Roasted w/Cinnamon and Garlic (M, TNT)
Source: Empire web site
Serves: about 4 per chicken

Pinch of salt
1/2 teaspoon pepper
1 teaspoon garlic powder (or 2 cloves fresh, minced)
2/3 teaspoon cinnamon
1 chicken cut up (at least 3 pounds)
Paprika, for sprinkling
1 onion, thinly sliced
1 cup water

Clean chicken well. Spray a roasting pan with vegetable oil spray.

Combine salt, pepper, garlic, and cinnamon.

Place chicken in the roasting pan. Sprinkle mixture onto all parts of the chicken. (I made a rub and spread the rub over both sides of the chicken pieces)

Refrigerate for at least an hour. I covered and refrigerated overnight.

Preheat oven to 400°F.

Take out of refrigerator. Sprinkle with paprika. Scatter onion slices around chicken, and roast uncovered in a preheated 400°F oven for 35 minutes.

Reduce heat to 350°F, stir onion slices, add a cup of water, and continue roasting for an additional 50 minutes until tender. Baste occasionally.

Poster's Notes:
I made this for Shabbat. It is a keeper. My grandson, brother of Miss Uch and Vey had three helpings. It is now tried and true and a keeper.

The recipe calls for one chicken. I doubled the recipe and made 2 cut up chickens. I doubled everything and used 2 pans as well.

Posted by Omi Cantor

Nutritional Info Per Serving: N/A