Apple cider and olive oil is used to keep the lean chicken breasts moist while roasting. By keeping the garlic cloves whole, they roast in their skin and become caramelized, sweet and creamy.
As you’ve probably heard by now, cinnamon is an excellent source of antioxidants. In my house, we literally cook with it morning, noon and night. As a Middle Eastern gal, my family has been preparing savory dishes with cinnamon, allspice, nutmeg and other woody spices my entire life so it is no surprise that it is my go-to spice when roasting chicken.
If you typically think of oatmeal when someone mentions cinnamon, I urge you to experiment at dinnertime. Here are a few recipes to get you started:
MY LATEST VIDEOSBaked Stuffed Eggplant with Beef and Pine Nuts
Roast Chicken with Apples, Onions and Sweet Potatoes
Beef Shawarma with Cucumber Yogurt Sauce
Slow Cooked Lebanese Green Beans with Beef
Your fork is waiting.
Apple Cider Roasted Chicken with Butternut Squash
Ingredients
- 4 cups butternut squash peeled and cut in cubes
- 12 cloves garlic whole skin-on
- 1/2 cup apple cider
- 4 chicken breasts boneless skinless (about 6 each)
- 1 tablespoon cinnamon
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- chopped parsley optional garnish
Instructions
- Pre-heat oven to 350 and line a roasting pan with foil.
- Scatter butternut squash cubes and whole garlic cloves on bottom of the roasting pan then pour apple cider on top.
- Place chicken breasts on top of the squash/garlic and drizzle with olive oil.
- Season chicken and squash with cinnamon, salt and pepper. (Don't be afraid to use your hands - these breasts need to be evenly coated and well seasoned!)
- Cover pan loosely with foil and bake for 45 minutes or until chicken reaches internal cooking temperature of 165.
CJM
This was a big, expensive disappointment. The times are all off…I threw it all out and had last nights leftovers instead.
Liz DellaCroce
Hi CJM,
Thank you for taking the time to write. I’m so sorry to hear you had difficulties with this recipe but I’d love to help. We make this meal at least twice a month and it always turns out great. To confirm, did you use apple cider (the sweet juice), not apple cider vinegar? That’s a common mistake. Let me know! I’d love to help you troubleshoot!!
Keith Crossley
The end result was really good, but it took a bit of effort to get there.
After 40 minutes the chicken was done (I’d split two large ones) but looked strange (puddles of cinnamon), the squash was still crunchy and the cider was runny and foamy. Even putting it under broil with a bit of butter didn’t do anything to the chicken so I took it out (in foil) and roasted the squash at 400 for 15 – 20 min after which it was perfect. The liquid had thickened a bit too much so more cider was added.
Slicing the incredibly tender and tasty chicken solved the problem of appearance; a very enjoyable meal.
Liz DellaCroce
Did you use apple cider, the juice, not the vinegar? Just making sure!
Kendra
Lol…. oh goodness. I read the recipe as apple cider vinegar also…
Hm…. still cooking and not quite done. At about 45 minutes now and seems to need another 15…
Liz DellaCroce
Oh dear…. :) How did it turn out?
John
I’m just about to make this for the first time, and reading thru the recipe and comments I’m pretty sure what the issues are: It’s a size thing. “6oz chicken breast”…they rarely make them that small. Maybe a Game Hen breast. Amish tend to run closer to 10oz. A “regular” breast (1/2 breast) can run to almost a pound easily. And “1/2″ dice” butternut should really be 1/2″ – which is quite small, in the scheme of things squashy. But if you keep things to small sizes required by the recipe, timing should work.
Liz DellaCroce
Hi John – To create a six ounce chicken breast I usually just cut them horizontally with a sharp knife! Love your ideas too!
Jana
I don’t have a roasting pan at the moment. Is it ok to use a regular pan or dish? Or should I wait to make it till I can get my hands on a roasting pan?
Liz DellaCroce
Oh yes you do NOT need a roasting pan! Any brownie/lasagna pan would work!
Jana
When you say garlic with skin on do you mean I don’t have to take the outer layer off ? And if so, what happens to it when it cooks? I’ve never not peeled that part off of an onion not glove of garlic. So, just making sure I prepare it right! I can’t wait to make it!
Liz DellaCroce
Hi Jana – Yes we leave the skin on – it just pops right off when you’re eating it similar to a shrimp shell. You are welcome to deskin it though if you prefer!
Sue
This was OK, but didn’t care for strong cinnamon flavor on chicken while squash was bland. I will try it again, but this time put the cinnamon, salt and pepper in with the squash. I will lightly season and brown chicken breasts before putting them in with squash to cook. Also will thicken any remaining liquid so it will stick to veg. and rice.
Liz DellaCroce
I’m sorry you didn’t love it but I love your ideas for making it your own next time! It’s also great with sweet potatoes!
Kathy D
This is a perfect dish for fall. It was flavorful and comforting!
Liz DellaCroce
It’s one of our favorites!
Tracy
I ran across this recipe on Pintrest and just had to try it and oh my am I glad it did! It was delicious! I did sub the apple cider for 1/2 cup water and a whole apple and added some Brussels sprouts. Was able to stick with my clean eating program and enjoy something new and different. Thanks!
Liz DellaCroce
Oh I’m so glad you found a way to make it work!! Yay!
virginia
Is it possible to adapt this for a crockpot?
Liz DellaCroce
I think this would be perfect in the crockpot- just set it and forget it. Will you let me know how it goes?
Erin b
How long would you recommend cooking it? I’m thinking 3-4 hrs on low…?
Liz DellaCroce
That sounds perfect!
Danyka
Am I reading this right? 12 cloves of garlic? It seems like a lot! Otherwise I can’t wait to try this recipe!
Liz DellaCroce
Yes 12! When they are roasted whole they become caramelized and sweet! Enjoy!!
saccabaslongchamp
Hello, after reading this remarkable article i am too cheerful to share my knowledge here with mates.
mulberry store
If some one wants expert view concerning running a blog then i advise him/her to visit this blog, Keep up the good job.
Julia
Do you think apple juice would work instead of apple cider? I always have juice around, but never cider. Maybe compensate by adding extra spices since that’s the only difference I notice?
Liz DellaCroce
Apple juice would be perfect substitution for the cider!
Faleshia
So. I’m not sure what I did wrong, but I roasted this for an hour and 20 minutes and a)the chicken STILL wasn’t cooked through and b)the butternut squash had not softened. I didn’t really taste the apple cider vinegar on the chicken either, even though i made sure I mixed it good (with my hands!) with the cider vinegar and olive oil. Should I have marinated it a bit? Should I have cooked it at a bit higher temp? Should I covered it better with foil? So disappointing…
Liz DellaCroce
WOW!! An hour and 20 minutes? Hmm..I wonder if your chicken breasts were extremely thick? Perhaps next time try cutting them in half before placing them in the oven? Still bizarre. As for the apple cider vinegar, the recipe does not call for that ingredient. It calls for apple cider, the drink. :) BIG difference!! I hope you can try this again with delicious, sweet apple cider!
Faleshia
Omg, I can’t believe I made that mistake- it didn’t even occur to me it WASN’T apple cider vinegar! Well, that explains that. The breasts were a bit plump, but the squash didn’t look soft like yours in the picture at all, in fact, I turned up the heat to 400 and roasted it for another 20 minutes. I wonder if the vinegar made a difference some how. I will try this again with the cider this time! Thanks.
Liz DellaCroce
Too funny!!! Glad we figured it out!! Keep me posted. :-)
Melissa
I’m having the exact same problem. Double and triple checked the recipe to make sure I followed instructions. My squash is still hard and it’s been in there 40 minutes longer than the cooking time. My chicken still isn’t cooked through either and I did slice them in half since I had seen this post before I prepped it. Just turned up to 400 and hopefully things will get cooked soon!
Liz DellaCroce
Were you using boneless, skinless chicken breast? Just want to be sure. So sorry you’re not having luck with this!! We make it all the time!
katie
Oh my–this looks fabulous. I only put cinnamon in a greek chicken dish I make. I’ll have to give this one a try!
The Lemon Bowl
Let me know what you think!! Would love to hear about your Greek dish! :)
Aprill
Made it….delish!
The Lemon Bowl
So glad to hear!!
EA-The Spicy RD
Yum! I just finished off the last of the cinnamon in my kids oatmeal this morning-LOL! This dish looks delicious. I especially love sweet & savory dishes. Pinning now!
The Lemon Bowl
Yea!! Let me know what you think!!! We are cinnamon addicts too. ;-)
Jessica@AKitchenAddiction
Oh, this sounds wonderful! I need to do more cooking with cinnamon!
The Lemon Bowl
It’s so yummy and I love it because you almost always have cinnamon laying around. :)
Rachel Cooks
This looks fantastic, Liz! Perfect for fall.
The Lemon Bowl
Thanks friend!! I heart Fall. :)
Kristen
I saw another chicken recipe that called for cinnamon the other day, and have to admit to being intrigued. It’s not a flavor combo I would normally put together at all, but this looks really good!
The Lemon Bowl
It does seem like an odd combo but once you try it you will love he warm, cozy feeling it gives you! I promise. ;-)