Description
A fragrant roasted whole chicken seasoned with cinnamon, lemon, and olive oil, baked with onions for a savory and slightly citrusy flavor. This simple oven-roasted dish is aromatic, juicy, and perfect for a comforting family meal.
Ingredients
- 5.5 lbs whole organic chicken
- 1 large red onion, thinly sliced
- 1 small lemon, thinly sliced
- 2 teaspoons fine Himalayan salt
- 1 teaspoon pepper
- 1 teaspoon ground cinnamon
- 1/4 cup olive oil
- 3 tablespoons green onions, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Place the whole chicken in a large roasting pan. Sprinkle the salt, pepper, and ground cinnamon evenly over the chicken, then drizzle with olive oil.
- Spread the thinly sliced red onion around the chicken in the roasting pan.
- Arrange the lemon slices over the top of the chicken.
- Sprinkle the chopped green onions over the chicken.
- Bake uncovered for about 1 hour, rotating the pan once after 30 minutes to help the chicken cook evenly.
- Remove from the oven when the chicken is fully cooked and golden. Let it rest for several minutes before carving and serving.
Notes
- Let the chicken rest for 10 minutes after roasting to keep the juices inside before carving.
- Serve with roasted vegetables, rice, or a fresh salad.
- If the skin browns too quickly, loosely cover the chicken with foil during the last part of cooking.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion (about 250 g chicken with onions)
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 140 mg
