Description
This Garlic Brown Sugar Chicken recipe features succulent bone-in, skin-on chicken thighs seared to golden perfection, then roasted in a flavorful garlic and brown sugar sauce infused with honey and aromatic herbs. The result is a sweet and savory dish with a caramelized, sticky glaze that’s perfect for a comforting weeknight dinner.
Ingredients
Scale
Chicken
- 8 bone-in, skin-on chicken thighs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Sauce
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1/4 cup packed brown sugar
- 1 tablespoon honey
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Season the chicken thighs generously with kosher salt and freshly ground black pepper on all sides.
- Sear the chicken: Heat 2 tablespoons of unsalted butter in a large oven-safe skillet or Dutch oven over medium heat. Place the chicken thighs skin-side down and sear each side for 2 to 3 minutes until the skin is golden brown and crisp. Remove the chicken from the skillet and set aside.
- Sauté garlic: In the same skillet, melt the remaining tablespoon of butter. Add the minced garlic and cook, stirring frequently, for 1 to 2 minutes until fragrant but not browned.
- Create the sauce: Stir in the brown sugar, honey, dried oregano, dried thyme, and dried basil into the skillet with the garlic. Mix well until combined and the sugar starts to dissolve into the butter, creating a sticky sauce.
- Coat the chicken: Return the seared chicken thighs to the skillet, turning them to fully coat with the garlic brown sugar sauce.
- Roast the chicken: Transfer the skillet to the preheated oven and roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 175°F (80°C) and is cooked through.
- Garnish and serve: Remove the skillet from the oven, sprinkle the chicken with freshly chopped parsley for a burst of color and fresh flavor, and serve immediately while hot.
Notes
- For extra crispy skin, pat the chicken dry with paper towels before seasoning.
- You can substitute fresh herbs for dried if preferred, using about three times the amount.
- This recipe works well with other cuts like chicken breasts but adjust cooking time accordingly to avoid drying out.
- Use an oven-safe skillet to avoid transferring to another pan.
- Check the internal temperature to ensure chicken is safely cooked to 175°F (80°C).
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or stovetop.
