Chicken cooked in molasses, vinegar, and mustard sauce gets a fantastic taste boost.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (3 pound) whole chicken, cut into pieces
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cinnamon
- 2 tablespoons molasses
- 2 tablespoons cider vinegar
- 2 tablespoons Dijon mustard
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking dish.
- Season the chicken with salt, pepper, and cinnamon. Arrange in the prepared baking dish.
- In a bowl, mix the molasses, vinegar, and mustard.
- Bake chicken 20 minutes in the preheated oven. Coat chicken with the molasses mixture. Continue baking 20 minutes, or until chicken juices run clear.
Nutrition Facts
| Calories | 312 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 0 g |
| Protein | 31 g |
| Saturated Fat | 5 g |
| Sodium | 609 mg |
| Sugars | 4 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I was looking for a new type of sauce for bake chicken. I checked Yummly and found my answer. The chicken came out great and my family loved it.
This is a great recipe. It will definitely be in the regular rotation. Very easy to do and is delicious.
This is a fabulous and easy recipe.
This was very good even though I didn’t have any Dijon mustard and used regular. Next time I will add a bit more salt. The photo for this recipe looks very dark. Mine was nice and brown, but nothing like this photo. I think this would also be good for the grill and a good mix to put over pork chops.
Perfect chicken. I ended up buying an already cut up whole chicken as it was the same price as the whole and it was about 5 lbs. I roasted it like the recipe says for 30 minutes then I basted the chicken every 10 minutes for 30 minutes. You wouldn’t believe the beautiful color, the moist chicken and it registered 180 on the dot after resting for five minutes! This is a keeper!
This was just so-so. Definitely easy, and the chicken was moist, but the flavors weren’t a hit with out family. Won’t be repeated.
a decent recipe but the cinnamon molasses flavor is a bit odd paired w/ chicken, the wife was not a fan.
This is sort of a strange flavour. Yes the recipe was easy and the chicken turned out very tender, but we weren’t big fans of the sweet taste. I added cayenne and cajun seasoning to spice it up but the cinnamon was overwhelming. Thanks for posting – always happy to try something unique even if it doesn’t become a regular.
Very good and easy, recommend this recipe. I did lower the oven temperature the last 20 minutes to 350°
It was quick,easy, and great. Thanks for sharing.
The chicken cooked through but it really didn’t taste very good. I won’t make again. Very disappointing.
I used boneless skinless chicken breasts and cooked in the crock pot for about 8 hours. After 4 hours, I added 3 think sliced peeled apples and a sprinkling of chopped walnuts. As someone else mentioned, I added 1 extra T of molasses. LOVED THE APPLES & NUTS in the sauce! the sauce was great -but my chicken was a little dry…next time I’m going to try following the recipe and cooking it in the oven.
Yum , yum and yum- I used bone in chicken breasts and threw it all in the crock pot. I removed the chicken skin first and rubbed on the dry rub then poured the wet stuff down over. Oh my gosh good ! Thanks for a quick and easy recipe
This was just okay. No one went back for seconds. I won’t be making this again.
This is good even with other meats.
I doubled the ingredients except I only used 1/2 t. cinnamon as I didn’t want it to taste too cinnamon-y and used skinless, boneless chicken breasts. It was good but did remind me of French Toast (I put molasses and cinnamon on my French Toast.) It was better leftover. I would give it 3 stars for taste and 5 stars for moistness of the chicken.
I made using chicken breasts and although the taste was interesting, I doubt I will make it again. Baked Chicken Teriyaki is much better.
This was so easy and a nice way to use up some molasses. I thought the ratio of molasses to Dijon made the Dijon a bit too strong. Ended up adding more Molasses and liked the end result.
My boyfriend and I LOVE this recipe!! We’ve literally been eating it one night a week for the last few months. It’s so easy and tasty and fits into our organic lifestyle because it doesn’t require a bunch of super processed ingredients.
I prepared this recipe as written. I liked how the chicken looked when it was done baking–the sauce stayed on the chicken and coated it nicely. However, the main thing that we could taste was vinegar. My husband came in the house while it was cooking and could smell vinegar. Maybe this would be better using chicken broth instead of the vinegar?
This was a real hit with everyone young and old, and easy to make. I found the sauce great on potatoes. I used olive oil to grease the baking dish, and boneless skinless chicken breast, so it was low in saturated fats. I will definitely make this scaled up in portions for crowd next time we have family.