The Pioneer Woman Tasty Kitchen
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Cinnamon Roasted Chicken and Potatoes

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Level: Intermediate

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Description

An perfect combination of flavors that even impressed a picky 5-year-old!

Ingredients

  • 3 sticks Cinnamon Sticks
  • 3 leaves Bay Leaves
  • 6 pounds Roasting Chicken
  • ¾ teaspoons Salt
  • ½ teaspoons Freshly Ground Pepper
  • 3 pounds Small Red Potatoes, Skin On, Quartered
  • 1 whole Large Onion, Coarsely Chopped
  • ½ cups Vegetable Oil
  • 1 teaspoon Dried Oregano
  • 2 cups Water

Preparation

Heat the oven to 400 degrees.

Place 2 of the cinnamon sticks and 1 bay leaf inside the chicken cavity.

Sprinkle chicken inside and out with ½ teaspoon of salt and ¼ teaspoon of pepper. (I don’t measure salt or pepper. I used sea salt and just rubbed it all over the outside of the chicken. I use cracked pepper and cracked it over the outside as well. I did not put salt or pepper inside the chicken at all.)

In a large bowl, combine potatoes, onion, oil, Greek spice (dried oregano), remaining 2 bay leaves and cinnamon stick, and ¼ teaspoon of salt and pepper (again, I did not measure the salt and pepper). Toss gently to mix.

Arrange potato mixture around chicken. Add the water. I drizzled extra virgin olive oil over the chicken before putting in the oven.

Cover and bake for 45 minutes, basting chicken occasionally.

Remove cover and bake an additional 45 to 55 minutes or until potatoes are tender and internal temperature of chicken is 180F, basting frequently.

Let stand for 10 minutes before carving.

Makes 8 servings. 550 Calories, 28g total fat (6g saturated fat), 37 g protein, 36g carbohydrate, 105 mg cholesterol, 320 mg sodium, 3.5 g fiber.

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