The best and easiest chicken ever, baked to crisp-tender perfection along with the most amazing sweet garlic sauce!

Garlic Brown Sugar Chicken - The best and easiest chicken ever, baked to crisp-tender perfection along with the most amazing sweet garlic sauce!

So I’ve been on a major chicken-thigh-kick lately. It’s weird because I never even thought I liked chicken thighs until I used it in this slow cooker honey sesame chicken. From there, I was hooked. But then I used bone-in, skin-on chicken thighs for the very first time in this pan roasted lemon chicken and I was in heaven.

From the honey mustard  chicken to the chicken and mushroom skillet, I’m just loving the whole sear-first-then-roast method since it makes the most crisp-tender chicken thighs ever. It’s unbelievably juicy and yet you still have that amazing crust on top too.

Garlic Brown Sugar Chicken - The best and easiest chicken ever, baked to crisp-tender perfection along with the most amazing sweet garlic sauce!

And this sweet brown sugar, garlicky crust is to die for. I seriously wanted to guzzle it down. Or triple the sauce so I can serve it over everything and anything.  I’m actually bummed that I didn’t because there was absolutely no sauce leftover here. I licked the plate clean and a single drop wasn’t left at all!

Garlic Brown Sugar Chicken

Garlic Brown Sugar Chicken

The best and easiest chicken ever, baked to crisp-tender perfection along with the most amazing sweet garlic sauce!
4.9 stars (28 ratings)

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • ¼ cup brown sugar, packed
  • 1 tablespoon honey
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried basil
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • Preheat oven to 400 degrees F.
  • Season chicken thighs with salt and pepper, to taste.
  • Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
  • Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Remove from heat.
  • Stir in brown sugar, honey, oregano, thyme and basil until well combined. Return chicken to the skillet.
  • Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
  • Serve immediately, garnished with parsley, if desired.

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