Oven-Roasted Sticky Garlic Brown Sauce Chicken with Golden Potatoes and Sweet Peppers
Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Ingredients
Main
2½ lbs bone-in, skin-on chicken thighs and drumsticks
1½ lbs Yukon Gold potatoes, cut into large chunks
2 red bell peppers, cut into large squares
2 large onions, cut into wedges
4 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons butter, melted
Salt and black pepper, to taste
Sticky Brown Sauce
⅓ cup soy sauce
¼ cup honey
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon dried thyme
¼ teaspoon crushed red pepper flakes (optional)
Instructions
Preheat the oven to 400°F (200°C). Lightly grease a large baking dish or rimmed sheet pan.
Pat the chicken dry and season lightly with salt and black pepper.
In a large bowl, toss the potatoes, onions, bell peppers, minced garlic, olive oil, and melted butter until evenly coated. Spread the vegetables in the baking dish.
Arrange the chicken pieces skin-side up over the vegetables.
In a medium bowl, whisk together all of the sticky brown sauce ingredients until the honey and brown sugar dissolve.
Brush or spoon about half of the sauce over the chicken and vegetables, reserving the remaining sauce.
Roast for 40 minutes.
Remove the pan from the oven and baste the chicken with the reserved sauce. Stir the vegetables gently so they soak up the juices.
Return to the oven and roast for another 25–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
For extra crispy, caramelized skin, broil for 2–4 minutes, watching carefully to prevent burning.
Let the chicken rest for 5–10 minutes before serving.
Serving Suggestions
Garnish with chopped fresh parsley or sliced green onions.
Serve with steamed green beans, roasted broccoli, or a crisp green salad.
Spoon the sticky pan sauce over the chicken, potatoes, and peppers for maximum flavor.
