Roasted Cinnamon Lemon Chicken (Paleo, Gluten-free)
This Roasted Cinnamon Lemon Chicken with caramelized onions is baked to perfection and comes out juicy and moist every time. A delicious healthy meal. Paleo
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 6 (4 to 6 people)
- 5.5 lbs whole organic chicken
- 1 large red onion
- 1 small lemon
- 2 teaspoons fine Himalayan salt
- 1 teaspoon pepper
- 1 teaspoon ground cinnamon
- 1/4 cup olive oil
- 3 tablespoons green onions chopped
Preheat oven to 400 degrees F (200 degrees C).
Place chicken in a large roasting pan. Sprinkle the salt, pepper and cinnamon over the chicken, then drizzle with olive oil.
Thinly slice the onion and place it in the pan around the chicken. Add salt and olive oil to onions.
Cut the lemon into thin slices and place them over the chicken.
Sprinkle chopped green onions over the chicken and bake uncovered for 1 hour. Rotate the pan once after 30 minutes to ensure both sides cook evenly.
If you can, buy a chicken that is not just organic but also pastured. This means the chickens were raised outdoors eating nutritious bugs in the ground, which in turns gives you a lot more nutrition ;)
A note about salt - I only use Himalayan salt to cook and bake with. It's more nutritions and tastes great. Not all salts are the same and some give your food a saltier taste. The link to the one I use is below.
P.S. Have you seen my Skillet Chicken with Spicy Paprika Sauce recipe? It's also delicious! Click here for the recipe.
Calories: 523kcal | Carbohydrates: 4g | Protein: 37g | Fat: 39g | Saturated Fat: 9g | Fiber: 1g | Sugar: 1g