Roast Chicken with Orange-Cinnamon Sauce

Roast Chicken with Orange-Cinnamon Sauce

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Michael 1

"This is another recipe I've invented. Normally I would de-bone the chicken and cut down on the cooking time (about 30 minutes total if de-boned) but thought I'd make this recipe a little more accessible by leaving it whole. The chicken I used weighed 4 pounds and at 20 minutes per pound that's 80 minutes cooking time. You may need to adjust as necessary."
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8 servings
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. Assemble the ingredients
  2. Set oven to 375 degrees fahrenheit, remove giblets from chicken and place it on roasting pan breast-side up, setting oven timer and putting chicken on the center rack
  3. In a saucepan over medium-low heat (removing it as necessary during some labor-intensive step), add the remaining ingredients in the order given
  4. After 30 minutes cooking time, baste the chicken thoroughly with half of the sauce
  5. After 60 minutes cooking time, insert a meat thermometer into the thigh and test the temperature, baste with the remaining sauce, lower oven temperature to 300 degrees fahrenheit
  6. After 80 minutes cooking time (or the final guessed time from multiplying the weight in pounds by 20 minutes), test the temperature. You're looking for 180 degrees fahrenheit for the meat to be done and safe.
  7. When the chicken is done, remove to a serving dish that can receive any liquid that drains from the chicken. Let rest for about ten minutes before carving and serving.


As written this recipe has potential but needs a few adjustments. I prepared it as written and found the chicken came out looking beautiful and smelled beautiful, however the meat itself was la...