Brown Sugar Roasted Chicken Recipes

Steps:

• Melt butter in a skillet over medium heat. Stir in garlic and cook until slightly brown, about 2 minutes. Add chicken and season with salt and pepper. Cook until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Sprinkle brown sugar over chicken and cook until melted into the chicken, about 5 minutes. Remove chicken to a plate and keep warm.
• Stir together water and cornstarch in a small bowl. Pour into the skillet and increase heat to medium-high. Cook and stir, picking up all the little bits from the pan, until thickened, 3 to 5 minutes. Serve over the chicken.

Steps:

• Preheat oven to 425 degrees F. Clean or prepare your chicken for roasting, remove giblets and pat completely dry with a paper towel. In a bowl, combine softened butter and brown sugar with a spoon until creamy. Using your hands, rub butter over entire chicken, including underneath the skin if you wish. Sprinkle the entire thing with salt and pepper. Set chicken in a roasting pan breast-side up, or roast it over a beer can like I did: I set a beer can with a few sips of beer left in my pan, shoved it up the chicken's you know and then roasted it. If desired you can layer some slices onions under the chicken, but I did not do this. The butter and sugar really caramelizes and I'm not sure any veggies would hold up underneath it. Roast for about 1 hour and 20 minutes. I use Ina Garten's tip of slicing the leg and if the juices run clear it's done! Let rest for about 15-20 minutes before cutting. *these are just rough estimates, I simply sprinkle salt and pepper all over the entire chicken.

Steps:

• Clean your chicken for roasting, remove giblets and pat completely dry with a paper towel. In a bowl, combine softened butter and brown sugar with a spoon until creamy. Using your hands, rub butter over entire chicken, including underneath the skin if you wish. Sprinkle the entire thing with salt and pepper. Set chicken in a roasting pan breast-side up. Roast for about 1 hour and 20 minutes.(Or 20 min. per pound) Let rest for about 15-20 minutes before cutting.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Season chicken thighs with salt and pepper.
• Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear until brown, 2 to 3 minutes per side. Remove chicken to a plate.
• Melt remaining butter in the skillet. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Remove from heat and stir in brown sugar, honey, oregano, thyme, and basil until well combined. Return chicken to the skillet.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).