Description
Garlic Brown Sugar Chicken is a delightful combination of savory and sweet flavors featuring succulent bone-in, skin-on chicken thighs seared to a golden brown and roasted in a rich garlic, brown sugar, and herb sauce. This easy-to-make dish offers a perfect balance of crispy skin and tender meat, finished with fresh parsley for a vibrant garnish.
Ingredients
Scale
Chicken
- 8 bone-in, skin-on chicken thighs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Sauce and Seasoning
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1/4 cup brown sugar, packed
- 1 tablespoon honey
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat and Season: Preheat your oven to 400°F (200°C). Season the chicken thighs generously with kosher salt and freshly ground black pepper to enhance flavor.
- Sear the Chicken: In a large oven-safe skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Place the chicken thighs skin-side down and sear each side for 2-3 minutes until the skin is golden brown and crispy. Remove the chicken from the skillet and set it aside temporarily.
- Sauté Garlic: Using the same skillet, melt the remaining tablespoon of butter. Add the minced garlic and sauté for 1-2 minutes until fragrant, ensuring not to burn the garlic.
- Make the Sauce: Stir in the brown sugar, honey, dried oregano, thyme, and basil into the garlic butter mixture. Mix well to create a rich, sweet, and herbaceous sauce.
- Combine Chicken and Sauce: Return the seared chicken thighs to the skillet, turning to coat them thoroughly with the garlic brown sugar sauce.
- Roast in Oven: Transfer the skillet to the preheated oven and roast the chicken for 25-30 minutes, or until the chicken’s internal temperature reaches 175°F (80°C), ensuring it is fully cooked and tender.
- Garnish and Serve: Once cooked, garnish the chicken with chopped fresh parsley and serve immediately to enjoy the perfect blend of flavors and textures.
Notes
- For crispier skin, pat chicken thighs dry before seasoning.
- Use an instant-read meat thermometer to ensure chicken is cooked safely without drying out.
- Fresh herbs can be substituted for dried herbs for a brighter flavor.
- Serve with steamed vegetables or mashed potatoes for a full meal.
- If you don’t have a cast-iron or oven-safe skillet, transfer the chicken and sauce to a baking dish before roasting.
