4. Bake
Bake uncovered for 45–60 minutes, until chicken is cooked through (internal temp 165°F / 74°C) and the sauce is bubbling and caramelized.
5. Serve
Spoon the glossy pan sauce over the chicken before serving.
Tips for Best Results
Use dark meat – thighs stay juicy and absorb flavor better than breasts.
Don’t rush – let the sauce fully caramelize; that’s where the magic happens.
Line your dish – the sugar gets sticky; foil or parchment makes cleanup easier.
Add heat (optional) – a pinch of red pepper flakes balances the sweetness.
For extra richness – swap brown sugar for apricot or peach preserves.
