Caramelized Garlic Chicken

There are so many ways to serve chicken. Most recipes call for boneless, skinless chicken breasts. I happen to like bone-in chicken. I think the flavor is enhanced when you bake chicken on the bone. Recipes can be easily adapted for bone-in chicken, but you must be careful to cook the chicken long enough to be done through. The time really depends on the size of the piece of chicken. Leg quarters (thigh and leg connected) should take about 40-50 minutes. Individually, the thigh and/or the leg should take about 30 minutes. To be on the safe side, check the chicken with a meat thermometer. Bone-in chicken is done at 170 degrees Fahrenheit; boneless is done at 160 degrees.

Baked Caramelized Garlic Chicken

Heat oven to 500 degrees F. Line shallow roasting pan with foil, lightly grease the foil with a little oil.
Heat about 3 teaspoons of olive oil in small skillet over medium-low heat until hot. Add 6 cloves of chopped garlic and cook 1-2 minutes or until garlic begins to soften. (DON’T let garlic get brown!) Remove from heat and stir in 6 teaspoons of brown sugar until well mixed. Set aside.
Place chicken pieces, skin side down on greased foil-lined pan, bake for about 15 minutes. Turn the chicken to skin side up and spread the garlic mixture evenly over chicken pieces. Return to oven for another 15 minutes, or till juices run clear.

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