Boneless, skinless chicken, done so good!
I made a few changes to the original recipe I found on BigOven.com; but didn’t (at first) change the cooking temps based on comments in the review field.
Let me just say this about that: do not try to roast these little beauties at 225º – start at 325º and save yourself a whole lotta bother.
Still; wicked good chicken, and well worth the time taken to get the temps right.
•6 Boneless chicken thighs or breasts
•1/2 cup Flour
•1 tsp seasoned salt
•1 tsp paprika
•1/2 tsp garlic powder
•1/2 tsp ground ginger
•1 onion, sliced
•2/3 cup brown sugar
•1/4 cup water
•1/4 cup Amontillado – or other sherry
•1 tbsp Worcestershire Sauce
•1/4 cup reduced sodium soy sauce
•2 or 3 Tien-Tsin peppers
•1/2 tsp Aleppo pepper
Note on the Tien-Tsin and Aleppo peppers: both can be found, and reasonably priced, at a decent spice merchant such as The Spice House or Penzeys. If you want – or need – to substitute, try 1/4 to 1/2 teaspoon Cayenne for the Tien-Tsin, and 1/4 tsp crushed red pepper for the Aleppo.
First things first; make the sauce by dissolving the brown sugar in the water, sherry, Worcestershire, and soy sauce in a medium pan over low heat.
Add the Tien-Tsin and Aleppo peppers and stir until the mixture has thickened a bit.
Heat the oven to 325º and line a baking dish with foil.
Rinse the chicken and pat (mostly) dry.
Combine the flour with the seasonings in a flat bottomed dish, then roll the (mostly) dry chicken in it to coat.
Arrange the onion slices on the bottom of the foil-lined pan (oops – I forgot this part at first! Fortunately, I had started out in such a slow oven (225º), that when I realized my mistake, there was no harm done, and I just slipped the onion under and around the chicken, raised the oven temp, and went along my merry way.
Assuming you got the recipe method and the oven temp right from the start, bake the chicken on top of the onions for 30 minutes, then pour about half of the sauce over all and popping back into the oven for another 30 minutes.
Turn the chicken over, baste with the remaining sauce, and bake for another 20 to 30 minutes.
Remove the chicken from the oven, let it rest while you preheat the broiler, then broil for five minutes to get this nice, slightly crisped, crust.
I said it earlier and I’ll say it again: wicked good chicken!
I served ours with mixed white and wild rice and a bit of fresh basil from teh garden.
Note: I used boneless, skinless chicken thighs, which can handle long, slow (ish) roasting better than breasts. If you decide to go the white meat route, you may need to adjust your cooking times.
Sorry about that.