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Roasted Garlic Cinnamon Chicken

Prep Time - 10 minutes
Total Time - Approx 1hr
Servings - 4

  • 1.5 lbs Chicken  legs and thighs
  • 1tablespoon cilantro cooking base
  • 1tablespoon chopped thyme 
  • 1sprig of fresh rosemary chopped
  • 1.5 teaspoon seasoned salt
  • 3 teaspoons roasted garlic sauce
  • 1teaspoon black pepper
  • 2 tablespoons balsamic or apple cider vinegar
  • 1tablespoon Jamaican meat browning or melted brown sugar
  • 1.5 - 2teaspoons ground cinnamon
  • 2tablespoons virgin olive oil
Step 1
Clean chicken, removing all skin and fat. Cut chicken into small pieces and wash with balsamic vinegar combined with water. Pat dry chicken cutlets with paper towel, and season in a dry container with cilantro, thyme, rosemary, seasoned salt (1teaspoon of the roasted garlic sauce), black pepper, meat browning, and ground cinnamon.

Place chicken in the refrigerator and allow it to marinate overnight or for at least 3hrs before cooking.

When ready to cook chicken, preheat oven to 350 degrees f. Pour olive oil into a two-inch deep baking pyrex dish or pan. Spread oil evenly out in the bottom of the pan -- greasing the bottom of the pan thoroughly. Place the chicken in the pan and allow it to cook for 45 minutes or to desired tenderness.

Add 1/4 cup of water and (remaining 2 teaspoons of roasted garlic sauce) to the pan, and let chicken remain in the oven for an extra 5 minutes before finally removing. 


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