Cinnamon Roasted Chicken

with peaches, shallots, & fresh thyme

We love roasted chicken here, in the Get The Fork Out Kitchen.  The crispy skin and moist meat are probably two of the greatest reasons why roasted chicken is so awesomely delicious.   Cinnamon isn’t a normal spice used when roasting, but we like to get a little crazy here and try new things.  I came up with a version of this recipe when I was a kid and ended up making a mess of the meal due to me almost using an entire bottle of cinnamon to flavor the chicken with.  Little did I realize at the ripe age of 10 years old that a little goes a long way.  One teaspoon is definitely enough spice to flavor this tasty bird beautifully.

With all fruit, there is something magical that happens when it’s roasted or grilled.  The natural juices spring to life, creating an entirely different taste from the natural caramelization.  They become extra sugary and sweet with a whole lot of of depth.  This is probably why the peaches used in this recipe marry so well with the chicken.  It is the perfect way to add a little sizzle to any dish without overpowering.


Roasted Chicken:

  • 1 Whole Chicken, rinsed and the spine removed
  • 2 Peaches, pitted and quartered
  • 6 Whole Shallots, pealed
  • 6 Fresh Thyme Sprigs
  • 1 tsp. Cinnamon
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 1 tsp. Garlic
  • 2 Tbsp. Olive Oil + extra for the peaches
  • 3 Tbsp. Butter


Crispy Potato Wedges:

  • 1 Bag of Small, Multi Colored Potatoes, halved
  • 2 Shallots
  • 1 Tbsp. Garlic, minced
  • Salt/Pepper


  1. Preheat oven to 350 degrees. Place chicken on a roasting pan, rub the olive oil over the top of the chicken and then season generously with the spice mix, reserving some to add to the peaches.  Add the quartered peaches to the pan and drizzle with some extra olive oil and top with the reserved spices and thyme sprigs.  Bake uncovered for 1 hour.
  2. While the chicken is roasting, prep the potatoes.  Place the halved potatoes in a pot and bring to a boil.  Par-boil them for about 8 minutes.  Remove them from the boiling water and then add them to a sauté pan.  Brown them with some olive oil, garlic, shallot, salt and pepper.  Sauté until crispy, about 15 – 20 minutes (I like mine extra crispy).
  3. Remove from the chicken from the oven and serve with the crispy potato wedges and roasted peaches.
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