apple cider vinegar and cinnamon recipe

Written ByJenny Smyth Posted on
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The Best apple cider vinegar and cinnamon recipe

I’m so excited to share this apple cider vinegar and cinnamon recipe with you, it’s one of my family’s favorite dishes. We’ve been making it for years, and it’s always a hit. The combination of the tangy apple cider vinegar and the warm, comforting flavor of cinnamon is just perfect.

I love how it tastes and feels like a big hug in a bowl. My kids adore it, and it’s great for a quick weeknight dinner or a special occasion. It’s also super easy to make, which is a must for busy families like mine.

This recipe has its roots in traditional European cuisine, where apple cider vinegar was used to preserve food and add flavor. The addition of cinnamon gives it a nice depth of flavor that complements the acidity of the vinegar perfectly. I like to use a high-quality apple cider vinegar that’s rich in flavor and doesn’t have any added preservatives.

One of the things I love about this recipe is how versatile it is. You can serve it as a side dish, or use it as a base for other recipes like soups or stews. It’s also great as a marinade for meats or vegetables before grilling or roasting.

The possibilities are endless! In terms of technique, this recipe is all about layering flavors and textures. Start by sautéing some onions and garlic until they’re soft and fragrant, then add in your apple cider vinegar, cinnamon, and any other desired spices or herbs.

Let it simmer for at least 10-15 minutes to allow all the flavors to meld together.

Apple Cider Vinegar and Cinnamon Roasted Chicken

4.6 from 1734 votes

This recipe combines the tangy flavor of apple cider vinegar with the warmth of cinnamon to create a unique and delicious roasted chicken dish. The chicken is tender and juicy, with a crispy skin that is full of flavor.

Prep Time15 mins
Cook Time90 mins
Resting Time0 mins
Total Time1 hr 45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

1 whole chicken (about 4 lbs)
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
1 tsp garlic powder

For the Marinade

1/2 cup apple cider vinegar
2 tbsp honey
1 tbsp cinnamon
1 tsp dried thyme
1 tsp dried rosemary
1 clove garlic, minced
1/2 tsp salt

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a small bowl, combine apple cider vinegar, honey, cinnamon, thyme, rosemary, minced garlic, and salt to make the marinade.
Set aside.
3In a separate bowl, combine olive oil, salt, black pepper, paprika, and garlic powder.
4Rinse the chicken and pat it dry with paper towels.
5Rub the olive oil mixture all over the chicken, including under the skin.
6Place the chicken in a large baking dish and pour the marinade over the chicken, making sure it is well coated.
7Let it marinate for at least 15 minutes at room temperature.
8Place the chicken in the preheated oven.
9Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F.
10The skin should be golden brown and crispy.
11If the skin starts to brown too quickly, cover it loosely with aluminum foil.
12Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
13This allows the juices to redistribute throughout the chicken.
14Carve the chicken and serve it with your favorite side dishes.

🔧Equipment

Mixing bowl
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 6g❤️Cholesterol: 120mg🧂Sodium: 800mg🌾Total Carbs: 10g🥦Dietary Fiber: 1g🍬Sugars: 8g🥩Protein: 35g

📝Notes

Tips: You can adjust the cinnamon to taste. For a spicier dish, add a pinch of cayenne pepper to the marinade. Leftovers can be stored in the refrigerator for up to 3 days.

I love serving this apple cider vinegar and cinnamon recipe at family gatherings because it’s always a hit with everyone involved.

It’s also super easy to make ahead of time and reheat when needed.

One thing I want to mention is that you can store this recipe in an airtight container in the fridge for up to 3 days – just be sure to reheat it properly before serving.

❓ Frequently Asked Questions About Apple Cider Vinegar and Cinnamon Roasted Chicken

Q: What is the best type of apple cider vinegar to use in this recipe?

For this recipe, I prefer to use a high-quality apple cider vinegar that’s rich in flavor and doesn’t have any added preservatives. Look for one that’s made from real apples and has no artificial ingredients.

Q: Can I substitute other types of vinegar in this recipe?

While you can experiment with other types of vinegar, keep in mind that they may change the flavor profile of the dish significantly. Apple cider vinegar has a unique sweetness that pairs perfectly with the cinnamon, so if you substitute it with another type of vinegar, you may end up with a different taste altogether.

Q: How long does this recipe take to prepare?

This recipe is relatively quick to prepare, especially if you have all the ingredients pre-measured and ready to go. You can have it on the table in about 20-25 minutes.

Q: Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time and store it in an airtight container in the fridge for up to 3 days. Simply reheat it when you’re ready to serve.

Q: What are some other uses for this recipe besides as a side dish?

This recipe is incredibly versatile! You can use it as a base for soups or stews, or as a marinade for meats or vegetables before grilling or roasting.

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