Roast Chicken with Cinnamon

A simple dish of chicken and potatoes in the oven. The difference is that we used tomato and cinnamon instead of the classic lemon juice. A different taste of the chicken, with the wonderful flavor and characteristic aroma of cinnamon!

This is the way that my mother used to cook the chicken. She cooked easter lamb with that same way. With this simple and delicious way she filled a huge tray / plate with the easter lamb and sent it for roasting to the bakery of the neighborhood. Kids (it was us) loved it, the larges pieces of potatoes, crispy with a brown color, but juicy and fluffy inside.

Do not be surprised by the use of cinnamon, just try it!
work: 0h:15'time: 1h:30'easy: 4/10

Ingredients (4 servings):

  • 1 chicken (ours was free-range)
  • 1 kg / 2.2 lbs of potatoes
  • 1 can / 14 oz of tomatoes juice
  • 100ml / 3.4 fl oz olive oil
  • 2 cinnamon sticks
  • sea salt & ground pepper


Wash the chicken. Peel, wash and cut the potatoes. Do not cut the potatoes very thick because the chicken will be done very quickly.

Put everything in a pan. Sprinkle with salt and pepper and pour over them the olive oil and the tomato sauce.

Cut each cinnamon stick in half and place them in various spots under the potatoes. Pour a glass of water.
Cover the pan and place in the oven at 200°C/ 392°F for at least 1h:30' In one hour food we check the food, if it gets dry add ½ cup water or more.

Turn the chicken to the other side. Do not touch the potatoes. Put the pan back in the oven uncovered, reducing the temperature to 180°C/356°F for another 30 min or until it is cooked well.

Serve hot, to enjoy a delicious dish with unique flavor and taste!