Cinnamon-Roasted Chicken

**Formatted By Carole Walberg** 2 roasting chickens (about 4.5 lb each)

or 1 capon (about 9 lb) 2 Tsp cinnamon

1 Tsp dried thyme

1 Tsp salt

1/2 Tsp pepper

With poultry shears or large, sharp knife, cut chicken into serving-size pieces. Mix together cinnamon, thyme, salt and pepper. Rub mixture all over surface of chicken pieces. In large, nonstick or lightly greased baking pan (or 2 smaller pans), arrange pieces, skin side up, slightly apart in single layer. Roast in 375F (190C) oven, basting occasionally with pan drippings, for about 1 hour or until juices run clear when thickest parts of chicken are pierced and skin is crisp and browned. (If you prefer not to eat the skin, the meat is still well-flavored with the seasoning.)

about 1 hour Per3 oz/serving (white meat with skin): 170 calories, 8g fat, Og carbohydrate, 23g protein; excellent source of niacin. Per3 oz/serving (dark meat with skin): 215 calories, 15g fat, 0g carbohydrate, 18g protein; excellent source of niacin.