This recipe couldn’t be simpler: Just roast the chicken until cooked through, brush with a three-ingredient glaze, and broil until golden-brown. Roasted sweet potato and onion wedges make a nice accompaniment.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This is an easy and quick main dish to make, and it just looks beautiful on top when it's done! I've made the dish multiple times and it usually takes 35 minutes to cook the chicken to 165 degrees, NOT 20 minutes.
Excellent for moist not dry chicken. Only missing more sauce that's why I am giving this a 3 not a 5. Baked 4 chicken thighs with skin on in a glass Pyrex baking dish with tinfoil covered over to keep chicken moist. No baking rack good idea from previous reviews. Sauce recipe is for 8 chicken thighs, I baked 4 and the amount of sauce did not quite cover all. If I bake 4 how can the recipe be enough for 8 thighs. I will triple the sauce next time as it is needed to really taste the moist delicious taste of this recipe. After baking I lined a small cookie sheet with tinfoil and removed the chicken out of the Pyrex dish and spooned some glaze on the chicken and placed under the broiler. After the chicken started to brown I removed the chicken again and poured the remaining glaze on the chicken. After browsing I plated my plates. I removed the skin off my piece, but my son and husband love it. They agreed this recipe is a keeper.
Super easy and delicious! I just placed on a baking sheet (no rack) and added some cider as mentioned in previous post. Took about 30-35 min but turned out super tasty and juicy. Even my kids loved it!! So easy! Served it with roasted sweet potatoes and caramelized shallots and salad. Yum!
Pour just a bit of cider into the pan with the chicken thighs and don't use a roasting rack. They will be much more moist. I usually make ahead and keep them covered in the warming drawer of my oven. Before serving, pour the rest of the glaze over all. Maple syrup also works as an alternative to the honey.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?