Roast Chicken with Apple and Cinnamon Glaze Recipe
Roast chicken is everywhere! You can find them in long-time lechon manok stalls crowded with patrons or have your senses assaulted while you try to do your grocery shopping. Wherever you choose to get your inihaw, the only thing that differs is the roast chicken recipe used. Otherwise, the cooking method and our eating habits remain the same.
Eaten with rice, a side of atchara, and maybe some dipping sauce, it’s safe to say we enjoy our chicken roast à la BASIC. Nothing wrong with sticking to the classics. However, mix it up a little now and then. Roasting has always been a healthy way of cooking chicken, but when you switch to skin-off fillet pieces, you up the ante.
Since nobody enjoys flavorless chicken, we’ve got a restaurant-worthy recipe that even the kids will enjoy.
- 4 tbsp butter, melted
- 4 tbsp honey
- 2 pinches ground cinnamon
- 1 tsp lemon zest
- 2 tbsp cane vinegar
- 2/3 cup apple juice
- 4 pcs apples, sliced into wedges
- 4-8 pcs chicken breast fillet
- 1pc Knorr Chicken Cube, mashed
- black pepper
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- olive/canola oil for drizzling
- Gluten Free
- Nut Free
- Wheat Free