Reviews Add Rating & Review
Back to Roasted Cinnamon-Rubbed Chicken All Reviews for Roasted Cinnamon-Rubbed Chicken - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Roasted Cinnamon-Rubbed Chicken Credit: Chris Simpson Recipe Summary prep: 10 mins total: 1 hr 10 mins Servings: 4 Yield: Serves 4
Ingredients Ingredient Checklist 1 1/2 teaspoons ground cinnamon 1 1/2 teaspoons kosher salt 1 teaspoon ground cumin 1/2 teaspoon freshly ground pepper 1 tablespoon grated fresh ginger 1 tablespoon extra-virgin olive oil 4 whole chicken legs (2 1/2 pounds)
Cook’s Notes The chicken legs can be rubbed with the spice paste up to one day ahead and refrigerated in an airtight container. Bring to room temperature before roasting.
Gallery Roasted Cinnamon-Rubbed Chicken Credit: Chris Simpson
Recipe Summary prep: 10 mins total: 1 hr 10 mins Servings: 4 Yield: Serves 4
Gallery
Roasted Cinnamon-Rubbed Chicken Credit: Chris Simpson
Roasted Cinnamon-Rubbed Chicken
Credit: Chris Simpson
Roasted Cinnamon-Rubbed Chicken
Recipe Summary prep: 10 mins total: 1 hr 10 mins Servings: 4 Yield: Serves 4
Recipe Summary
prep: 10 mins total: 1 hr 10 mins
Servings: 4 Yield: Serves 4
prep: 10 mins
total: 1 hr 10 mins
prep:
10 mins
total:
1 hr 10 mins
Servings: 4
Yield: Serves 4
4
Serves 4
Ingredients
Ingredients
- 1 1/2 teaspoons ground cinnamon 1 1/2 teaspoons kosher salt 1 teaspoon ground cumin 1/2 teaspoon freshly ground pepper 1 tablespoon grated fresh ginger 1 tablespoon extra-virgin olive oil 4 whole chicken legs (2 1/2 pounds)
Directions
Preheat oven to 400°F. In a bowl, combine all of the ingredients except the chicken and stir to make a paste.
Rub spice paste onto chicken legs and let stand on a parchment-lined baking sheet 15 minutes. Roast until skin crisps, 40 to 45 minutes; serve.
Cook’s Notes The chicken legs can be rubbed with the spice paste up to one day ahead and refrigerated in an airtight container. Bring to room temperature before roasting.
Cook’s Notes
The chicken legs can be rubbed with the spice paste up to one day ahead and refrigerated in an airtight container. Bring to room temperature before roasting.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Roasted Cinnamon-Rubbed Chicken
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Cinnamon-Rubbed Chicken
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
