Preheat your electric convection oven to 350°F/180°C. Choose convection if you want the convection fan to operate, creating more even baking results.
Rinse the chicken inside and out and pat dry. Sprinkle some salt into the cavity of the chicken. Fill the cavity of the chicken with the onion, lemon, cinnamon and garlic.
In a medium bowl, combine remaining ingredients. Drizzle about 1/3 of the mixture into the cavity of the chicken. Pour the remaining mixture over the exterior of the chicken, brushing or rubbing to make sure the entire surface is covered.
Place on the broiler pan and cook for 1 hour and 10 minutes to 1 hour and 20 minutes on the Bake setting (or 55 - 60 minutes on the Bake setting with convection fan activated).
Pierce one of the thighs with a meat thermometer to test for doneness. The thermometer should register 160ºF/71°C to 165°F/74°C, or cook until the juices run clear when you pierce the thigh with a knife.
Remove from the oven and cool for 15 minutes prior to carving.
Serve with stir-fried or steamed vegetables and long grain brown rice.
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