The sauce on this chicken has a subtle sweetness. While the recipe’s a little more complex than my usual cooking repertoire (because I’m lazy), this is definitely worth the extra effort. It goes with any of your favorite side dishes. We like to serve roasted asparagus along with it, because they both cook at the same oven temperature.
Maple-Brown Sugar Chicken Thighs
Makes 4 servings
2 lb. chicken thighs (bone-in, skin on)
1/2 tsp kosher salt
1/4 tsp black pepper
2 TBL olive oil
4 cloves garlic
1 TBL butter
1/8 cup brown sugar
1/2 tbl maple syrup
1/4 tsp dried thyme
1/4 tsp dried rosemary
1 TBL dried parsley leaves
Preheat oven to 400. Warm an ovenproof skillet, then add olive oil. Season chicken thighs with salt and pepper. Place chicken thighs skin-side down in skillet and cook 5 minutes, then turn and cook 3 minutes more, until browned on both sides. Remove chicken to a plate.
Clean most of the oil and fat from the pan, then return to the stove and melt the butter. Add garlic and cook 3 minutes, then add brown sugar, maple syrup and seasonings and cook until sugar is melted and ingredients are blended.
Place chicken in skillet skin-side down to coat in sauce, then flip over. Bake 30 minutes at 400.