This recipe is a delicious and easy way to prepare chicken with a sweet and savory glaze.
Ingredients
- 8 bone-in, skin-on chicken thighs (or 4 boneless, skinless chicken breasts)
- Salt and freshly ground black pepper
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1/4 cup packed light brown sugar
- 1 tablespoon honey
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- Optional: Chopped fresh parsley (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels and season generously with salt and pepper.
- In a large oven-proof skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Carefully add the chicken pieces, skin-side down, and sear for 3-4 minutes per side, or until golden brown. Remove the chicken from the pan and set aside on a plate.
- Melt the remaining 1 tablespoon of butter in the same pan. Add the minced garlic and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic.
- Stir in the brown sugar, honey, oregano, thyme, and basil. Whisk constantly until the brown sugar dissolves and a thick sauce forms.
- Return the chicken pieces to the pan, skin-side up. Nestle the chicken pieces into the sauce.
- Bake in the preheated oven for 25-30 minutes (for boneless, skinless breasts) or 35-40 minutes (for bone-in, skin-on thighs), or until the chicken is cooked through and the juices run clear when pierced with a fork. Baste the chicken with the pan sauce occasionally while baking.
- (Optional) Broil the chicken for the last 2-3 minutes of cooking to crisp up the skin, if desired.
- Garnish with chopped fresh parsley (optional) and serve immediately. Enjoy!
