Oven Roasted Brown Sugar Chicken

Mar 11, 2013 | All, Food | 18 Comments
Spread the love

This is a recipe  I would ALWAYS ask my mom to make for me as a child. It’s hearty, delicious and is easy to make. I make double when I make this chicken dish as it tastes even more flavorful the 2nd day (and the third). Try it and let me know what you think! Enjoy!

*** I paired this dish with sautéed broccolini and thai jasmine rice that I made with organic light coconut milk instead of water. I try and use fresh organic ingredients as often as I can.***


4 Chicken Quarters

salt and pepper to taste

2 tbsp butter

2 tbsp olive oil

1 tbsp chopped shallots

3 cloves chopped garlic

3/4 cup chicken stock/broth

1 cup low sodium soy

2 cups brown sugar

1 heaping tbsp freshly chopped ginger


Preheat oven to 350 degrees. Heat a dutch pot on med high to high heat with your butter and olive oil. Generously salt and pepper your chicken quarters. Brown the skin of your chicken in the pot for about 2 mins on each side until it’s crisp and golden brown. Remove the chicken quarters and reduce the heat to medium. Add in the shallots and garlic. Deglaze the pot with the chicken stock. Scrape down all of the sides to make sure you get all of the delicious seasonings and flavors into the broth (I’m hungry already!). Add in the soy sauce, brown sugar and ginger. Simmer the sauce for about 5-10 mins. Add the chicken quarters back into the pot, place the lid on and bake for 45min to an hour. The chicken will be flavorful and falling off the bone. Mmm mmm mmmm!

DSC01095 DSC01097 DSC01098 DSC01101 DSC01105 DSC01106 DSC01109 DSC01110 DSC01113 DSC01115

Spread the love

18 thoughts on “Oven Roasted Brown Sugar Chicken

  1. This looks really good – I’m the house chef for 10 people, and I’m going to try this. I’ll let you know their reviews! Love the name of your blog.

  2. This was just delicious, I had a whole chicken quartered (my husband and son like white meat) and it worked just fine. Very easy and yummy.

  3. Love this recipe! We use it quite often. I double the carrots and celery and add minced onion flakes to it and use Uncle Ben’s Wild Rice. After a couple hours check it to see if it needs a little bit more water added.

  4. I saw you and your husband on an episode of Rachel Ray cooking this recipe. I tried it; my daughter and I loved it, but I lost it ( I had written it out on a scrap sheet of paper). Thank you for providing it online. This time I will jot it down more clearly, laminate it and file it with my special recipes. Will you be coming out with a book of your recipes? If so, please let us know!

  5. I served this dish tonight and it was a hit! My super critical mom loved it and my super duper picky son (who only eats hot dogs and mac & cheese) finished his plate!

  6. Thank you so much Ayesha for sharing your recipe and bring my family together at the dinner table. They enjoyed it so much even my daughter who doesn’t really like chicken!! I was surprised when she wanted more chicken! It was so delicious and so easy to make!! I hope to buy your cookbook soon after my budget allows me to do so. Again, Thank you so much!

  7. Made this recipe today and it was absolutely delicious! I paired it with quinoa and peas because that is what we had on hand.Thanks for sharing Ayesha! Do you think this can be made in the slow cooker?

  8. I made it and it was amazing….I even saved the left over juice and marinated my pork chops in it for the next night!

  9. I hate prepping…so when I noticed that there was really no prep needed to accomplish this meal I jumped at it. I tried this recipe for the first time last night and it turned out swimmingly. I added a dash of thyme for a bit of that West Indian feel!

Leave a Reply

Your email address will not be published. Required fields are marked *

Shop Ayesha Curry Kitchenware