Tuesday, June 25, 2013

Cinnamon Chicken

It's another hot one out there! My house is so loud. Between the obnoxious attic fan and the two industrial floor fans that are going, it's like living in a wind tunnel. But it's keeping the temperature in the house down, so it's not all bad.

So, when I saw this recipe on Pinterest, I was kind of expecting chicken that would taste like cinnamon. That's not the case. Yes, there is a definite cinnamon flavor to it, but it's not an over-load, which is good. I really liked this, as did Jesse.

Unfortunately Heath didn't get to try this since I made it before he came home, but I think he would have liked it. It's chicken! What's not to like?

Ok, I'm off to go get my nails done. Then hit up Job Lot for some laundry detergent and more grass seed...exciting stuff happening over here, folks. Exciting. Stuff.


'Cinnamon Chicken'
Source: Adapted from Paleo Diet Lifestyle


3 lbs chicken pieces (I used thighs and drumsticks)
1 teaspoon sea salt
1 teaspoon black pepper
1 1/2 teaspoons cinnamon
3 cloves garlic, minced
1 teaspoon paprika
1 onion, sliced
1 cup water or chicken stock


1. In a small bowl, combine the salt, pepper, garlic and cinnamon. Rub the chicken pieces with this mixture and allow it to sit for about 30 minutes at room temperature.

2. Heat oven to 400.

3. Place the chicken pieces in a large roasting pan. Sprinkle the meat all over with the paprika and add the onion slices around the chicken.

4. Cook for 35 minutes and then reduce the heat to 350 . Stir in a cup of water (or chicken stock) to the roasting pan and continue cooking for another 50 minutes.

5. Serve and use the juices from the pan as a sauce.


1 Year Ago Today:



  1. I am a big time fan of baked chicken recipes. And this looks just Fabulous! I'm making it soon for sure.


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