Thank you, Sandy! This is the best-baked chicken ever. I cut everything in half as I was only cooking one chicken breast (with bone in and skin on) for myself. I did add a dash of cayenne pepper to tone down the sweetness a bit – to fit my own taste. This was a trial run – I will serve it for the company next week. Be sure and put a cookie sheet below your baking dish – when this begins to carmelize – it may overflow. It makes a beautiful piece of chicken – like the photos in cookbooks. Again thank you Sandy for sharing. It is absolutely wonderful.
I wish I could give it 6 stars. P.S. I forgot to add: I prepared the sauce in a pot on the stove brought it to a boil and then turned the fire out – a must for it to carmelize correctly. Also, I turned the chicken breast over after 30 minutes. If it is too sweet for you cut back on the honey and add an extra catchup maybe a little mustard. Enjoy!
2 1/2 lbs chicken legs…
1 2/3 tablespoons olive oil (to help it stop sticking to the pan)
1/2 cup soy sauce
1 2/3 tablespoons ketchup
3/4 cup honey
2 -3 garlic cloves, minced
salt and pepper
Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
Place chicken in a 9×13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.
Pour over the chicken.
Bake in a preheated oven for one hour, or until the sauce is caramelized.