Simple to make and easily customizable, this nutritious zucchini “pasta” salad uses zucchini noodles (sometimes known as “zoodles”) instead of spaghetti. You are welcome to add feta cheese, Parmesan, chopped walnuts, chili flakes, or any other toppings to it to suit your preferences for diversity.
| Prep Time: | 10 mins |
| Cook Time: | 55 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoon lemon pepper
- ½ teaspoon garlic powder
- ½ teaspoon ground dried thyme
- 2 pounds bone-in chicken pieces
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a 13×9-inch baking dish with aluminum foil.
- Stir olive oil, cinnamon, salt, lemon pepper, garlic powder, and thyme together in a small bowl; rub onto chicken to coat. Arrange coated chicken pieces into a baking dish with the skin side down.
- Bake in preheated oven for 35 minutes, turn, and continue cooking until the chicken is no longer pink at the bone and the juices run clear, 20 to 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from oven, cover loosely with aluminum foil, and rest chicken for about 15 minutes before serving.
Nutrition Facts
| Calories | 422 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 137 mg |
| Dietary Fiber | 0 g |
| Protein | 34 g |
| Saturated Fat | 7 g |
| Sodium | 741 mg |
| Sugars | 0 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
This is the second time i made this recipe. I absolutely loved the faint cinnamon taste. Used a whole chicken and not chicken pieces so the baking time was according to the weight of the whole chicken.. Will def make this again.
Delicious! Made as is. It sure made the house smell good too. My husband has rheumatoid arthritis and cinnamon is a natural anti inflammatory. He said not only did it taste great but helped him feel better too. Win/win.
Instead of making it in the oven I grilled the chicken. 4 1/2 minutes a side. This allowed for a nice bbq sauce like flavor that popped. I served it with steamed veggies coated with ranch dressing mix.
I planned to make the Buttery Quinoa dish that called for “grilled chicken” but no instructions for flavoring. Since the quinoa dish required fresh lemon juice, I looked for a rub that used it as well. I used fresh lemon juice instead of lemon pepper, fresh chopped thyme instead of dry, and grilled instead of baked. Delicious! The cinnamon made the chicken stand out from the tastes in the quinoa.
Thought I’d try it since my husband’s has diabetes, and the cinnamon is good for that. It came out really good.