Cinnamon-Roasted Chicken

Bon Appétit September 2002

• Ready In: 24 hrs 18 mins
• Serves: 8

Ingredients

• 1  cup olive oil
• 1⁄4 cup ground cinnamon
• 1  tablespoon salt
• 1  teaspoon cayenne pepper
• 1  teaspoon sugar
• 8  chicken breast halves, with skin and bones
• 8  chicken thighs, with skin and bones
• 1  cup all-purpose flour
• 4  tablespoons  peanut oil

Directions

1. Mix first 5 ingredients in small bowl. Place chicken breasts and thighs in 2-gallon resealable plastic bag. Pour oil mixture over; seal bag. Turn bag to coat chicken with marinade. Chill overnight.
2. Preheat oven to 475°F Transfer chicken to rimmed baking sheet, shaking off marinade. Sprinkle chicken all over with flour.
3. Heat 1 tablespoon peanut oil in large skillet over medium-high heat. Working in batches, add chicken to skillet.
4. Cook until golden, adding more oil as needed, about 3 minutes per side.
5. Return chicken to baking sheet, skin side up. Roast until cooked through, about 15 minutes.