Cinnamon-Orange Glazed Roast Chicken with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Juicy roast chicken glazed with a cinnamon-orange sauce, served alongside caramelized root vegetables for a comforting holiday meal. This mediterranean-inspired christmas ready in about 110 minutes pairs whole chicken, olive oil, ground cinnamon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 (4 lbs), patted dry whole chicken
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1 tbsp orange zest
• 1/2 cup fresh orange juice
• 2 tbsp honey
• 3, minced garlic cloves
• 3 medium, cut into 2-inch pieces carrots
• 3 medium, cut into 2-inch pieces parsnips
• 1 large, quartered red onion
• 2 tsp, divided salt
• 1 tsp, divided black pepper
• 1 tbsp, chopped fresh thyme

Instructions

1. Step 1: Preheat oven to 425°F. Rub 1 whole 4-lb chicken all over with 2 tbsp olive oil, 1 tsp ground cinnamon, 1 tsp salt, and 1/2 tsp black pepper. Place in a roasting pan.
2. Step 2: In a small bowl, whisk together 1/2 cup fresh orange juice, 2 tbsp honey, 1 tbsp orange zest, and 3 minced garlic cloves until combined.
3. Step 3: Toss 3 medium carrots, 3 medium parsnips, and 1 large quartered red onion with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp chopped fresh thyme. Spread around the chicken in the pan.
4. Step 4: Roast the chicken and vegetables for 25 minutes, then brush the chicken with half of the orange-cinnamon glaze.
5. Step 5: Reduce oven temperature to 350°F and continue roasting for another 40-50 minutes, brushing with the remaining glaze every 15 minutes, until the chicken’s internal temperature reaches 165°F and vegetables are tender.
6. Step 6: Let chicken rest for 10 minutes before carving and serving alongside the glazed root vegetables.