Cinnamon Roasted Chicken with Orange-Cinnamon Sauce

As I shared earlier this week, I had some friends over for dinner and I was looking for some recipes which would be entertained by a 5-year old, but also stay towards the realm of healthy.  In addition the more complex vegetable slaw (perhaps the riskiest of the dishes put together), I pulled out another cookbook I’d purchased called Poor Girl Gourmet.  I have a couple other items on my to-cook list for the year in this cookbook, but I was scouring it looking for a main dish option.  And, the goal was to not make it spicy.  The Cinnamon Roasted Chicken with Orange-Cinnamon Sauce looked to be the winner.

Cinnamon Roasted Chicken

Cinnamon Roasted Chicken with Orange-Cinnamon Sauce

Cinnamon Roasted Chicken
1 whole roasting chicken (I used boneless chicken thighs)
Kosher salt
Freshly ground black pepper
1 tsp cinnamon

Orange-Cinnamon Sauce
2 Tbsp olive oil
1/2 medium onion, coarsely chopped
1 c orange juice
1 tsp cinnamon
1/4 c raisins

Preheat the oven to 400 degrees.

Rinse the chicken and pat it dry.  Place the chicken in a glass pan. Season with salt and pepper, and then rub with cinnamon — you may want to put it in a bowl and take it out pinch-by-pinch.  Roast the chicken until clear liquid runs from it, 55 minutes to 1-hour.  Remove from the oven and allow it to stand for at least 5 minutes.

Approximately 20 minutes before the bird is scheduled to come out of the oven, heat the olive oil in a large saute or fry pan over medium heat.  Add the onion and saute until it is translucent, 3 to 5 minutes.  Add the orange juice, cinnamon, and raisins.  Stir to combine and simmer gently until the liquid is reduced by half, 8 to 10 minutes.


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