My family loves this chicken recipe! The best part about it? The BROTH that you can make after you’ve taken the meat off of the bones. Mmmmm! It is SO good to drink! It’s like cinnamon toast in a cup!
This is yummy paired with a sweet side dish, like sweet potatoes or butternut squash, or a spinach salad with a honey vinaigrette. I have made this chicken in the crockpot before–same seasonings, on low for most of the day.
Super Easy Cinnamon Chicken
1 whole chicken (about 4 lbs)
1/4 tsp ground cloves
1/4 tsp ground allspice
1/2 tsp ground nutmeg
2 tsp ground cinnamon
Preheat oven to 500 degrees. Wash chicken and pat dry, set aside in a roasting pan. In a small bowl, combine all of the spices. Rub spices all over the chicken. Set the chicken breast-side down in the roasting pan. Roast for 15 minutes, reduce the temperature to 450 degrees. Roast for 15 more minutes and then baste the chicken with the drippings in the pan. Reduce heat to 425 degrees and roast for 30 more minutes, or until the chicken reaches 180 degrees with a meat thermometer.