Cinnamon Chicken - cooking recipe

Ingredients

1 1/2 cups apple juice (or half juice and half sherry wine)
1/4 cup honey
1/4 cup lemon juice, freshly squeezed
1 tablespoon garlic, minced
1 teaspoon cinnamon
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
3 lbs chicken pieces (8 pieces total)
2 tablespoons canola oil, approximately
1 lemon, for garnish, cut into wedges

Preparation

Combine juice, honey, lemon juice, garlic, seasonings in a large ziptop container.
Add chicken pieces, seal bag, shake to coat well and let marinade in the refrigerator for 8 hours or overnight.
Heat oven to 350\u00b0F and have ready a large roasting pan, 9\" x 13\".
Remove chicken from the marinade, shake off the excess and set chicken aside on a plate.
Pour marinade into a small saucepan and bring to a boil, reduce heat to medium and boil until it has reduced to 1 cup and has begun to thicken (about 10-15 minutes).
Heat oil in a skillet and brown chicken parts over fairly high heat just a few minutes per side, lowering heat if needed to prevent from charring- you want the chicken to be evenly browned, but not fully cooked yet.
Place chicken in the roasting pan and pour the reduced marinade on top.
Bake 30-55 minutes, or until chicken is fully cooked and no no longer pink (will vary based on the chicken pieces you use).
Skim fat from the pan juices and serve juices as a dipping sauce if you like.
Garnish with lemon wedges.