Cinnamon Chicken and Rice~Gluten and Dairy Free!
Serve this flavorful chicken over rice, couscous, or quinoa! This recipe is gluten and dairy free.
dairy-free recipe, easy dinner recipe, gluten-free recipe
medium white onion peeled and sliced
peeled and sliced diagonally and thinly (between 1/8 and 1/4 inch)
dried apricots or dried plums
quartered (I prefer plums for the color)
plus a little more to brush on chicken
fresh lemon juice
depending on your taste buds
plus more to sprinkle on chicken
freshly ground pepper
plus more for chicken
large cloves garlic
peeled and minced
bone in skin on (I prefer thighs but you can also cut up a whole chicken: 2 breasts, 2 thighs, 2 legs, 2 wings, or use whatever mix of breasts and thighs you wish)
Serve over rice quinoa, or couscous cooked to package instructions.
Preheat oven to 425 degrees and place oven rack in upper third of oven
Prepare onions, carrots and dried plums or apricots and place into a large casserole dish
Whisk together all other ingredients and pour over veggies
Place chicken pieces on top of veggies skin side up
Use a pastry brush to brush chicken skin with olive oil and season to taste with sea salt and pepper
Place in oven and cook for 45 minutes at 425 degrees, then turn oven down to 375 and cook for 15 more minutes
Serve over rice, quinoa, or couscous prepared to package instructions and spoon the juices over your meal!