Sage and Cinnamon Chicken

I had to post this one after I posted the Sweet Potato Pasta the other day, since I ate them together.  You can do this recipe with any part of the chicken you want, I just happened to have some drumsticks on hand but feel free to experiment and get back to me.  I am always up for improvements and recommendations.  So with that said, I hope you all had an amazing Memorial Day and remembered what it was all about, and then enjoyed your day.  It was a tougher one than normal for me, hence why I ignored the technology, but I made it through and actually had the chance to shoot some awesome shots at Crossfit Inland Valley during their Memorial “Murph” WOD.  Wish I could have done the work out, but two weeks left of my adrenal protocol and then its on. And, here is my favorite shot of the whole day of my good friend Andre staring at the pull-up bar, middle of the workout, with his son in the background (You can click on the photo to see the rest):

5.0 from 2 reviews
Sage and Cinnamon Chicken
Prep time
Cook time
Total time
Serves: 2
  1. Preheat oven to 400 degrees Fahrenheit
  2. Pat your chicken dry with paper towels
  3. Use 1-2 teaspoons of melted butter to coat the bottom of your roasting pan
  4. Use the remaining butter to rub all over the chicken pieces and then season with the sage, cinnamon, and salt and pepper to your taste liking
  5. Arrange in your roasting pan making sure not to crowd and then bake at 400 Degrees for 30 minutes
  6. Reduce heat to 350 and continue baking for 15-30 minutes or until a thermometer inserted in the drumstick reads at least 165 Degrees Fahrenheit
  7. If they aren't crispy enough for you, you can broil them for the last 5 minutes
  8. After cooking, remove from the pan, place on a plate and tent with aluminum foil for 10 minutes before serving
  9. Whip up a batch of amazing Sweet Potato Pasta and serve them over that
  10. Enjoy

***Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs***

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  1. this recipe looks amazing but if i dont have a mandoline whata can i use instead to make the sweet potato pasta?

  2. Just wondering about the rinsing of the chicken. I read this is a bad idea and stopped doing it last year. Will drying the chiken with a paper towel be ok?
    This is on our meal plan for this week. Were super excited about trying it!

  3. These were unbelievably good! The combination of the cinnamon and sage was delightful! I did broil them for a few mins to crisp up the skin, and they were perfect. I made with your purple sweet potatoes recipe, because I don’t have a mandolin for slicing potatoes (yet) and it was a wonderful game day dinner. Thank you for the recipe!

  4. Great recipe! I made it with boneless, skinless chicken breasts instead of drumsticks. For more flavor, I injected the chicken with melted butter and cinnamon, and used fresh sage. I will definitely be making this recipe again!

  5. Hello from Kansas City! I made this today…simple and delicious! Thanks for a great site that is very helpful as my husband and I switch to paleo eating.

  6. Yummy!!! I just made this for supper for myself, but used a chicken breast which is all I had. I think I’ll like it better with the legs. This was a delicious recipe and one I’ll definitely try again!

  7. This was really yummy but needs a dipping sauce. Something yummy like an apple sauce maybe to compliment the cinnamon. Thoughts?

  8. Hi George-
    Did you use fresh or dried sage for this dish? I have fresh (just bought at farmers market) and will likely use that, but wanted to make sure I don’t go overboard with it!

    P.S. Love the site. I plan on grabbing the cookbook soon. My friend Lorena met you at a wedding and sent me a link to the site.

  9. Not sure if you get notifications when I tag you in a post on facebook, but I always give credit where credit is due when I post what I’m eating. Made this last night and it was soooooo goooood. As are all the recipes you post. I actually used an oriental sweet potato for the pasta which didn’t soften up fast that well. I know those tend to be a little more dry so I think next time I might try blanching them in boiling water then just tossing with the butter and seasonings. Plus they kinda broke down a bit in the pan. Still tasted amazing just not as pretty as yours. :) I topped the pasts with an alfredo sauce made from steamed cauliflower, chicken broth, and coconut cream. Super amazing!

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