Sandy, thank you! This is the greatest baked chicken you’ve ever had. Because I was just preparing one chicken breast (bone in and skin on) for myself, I sliced everything in half. I did add a sprinkle of cayenne pepper to balance out the sweetness to my liking.
This was just a test run; I’ll serve it the company next week. Place a cookie sheet beneath your baking dish since it may overflow as it caramelizes. It produces a gorgeous piece of chicken, similar to the photographs in cookbooks. Thank you for sharing, Sandy. It’s really fantastic.
I wish I could award it six stars. P.S. I failed to mention that I made the sauce in a saucepan on the stove, brought it to a boil, and then turned off the heat – this is essential for it to carmelize properly. I also flipped the chicken breast after 30 minutes. If it’s too sweet for you, reduce the honey and add an extra catchup, such as a little mustard. Enjoy!
Ingredients
2 1/2 pounds chicken legs…
1 2/3 cup olive oil (to keep it from sticking to the pan)
1 tbsp soy sauce
1 and a half tablespoons ketchup
1 cup honey
2 -3 minced garlic cloves
pepper and salt
Directions:
Chicken Baked,
Preheat the oven to 350°F/180°C.
Put chicken into 913 baking dish. Combine the oil, soy sauce, ketchup, honey, garlic, salt, and pepper in a mixing bowl.
Pour the sauce over the chicken.
Bake for one hour, or until the sauce has caramelized.
Wings or pork ribs could also be used.