Caramelized Baked Chicken
I chose this recipe because it is extremely easy to make and it came at the right moment, as we were beginning to get bored with the traditionally cooked chicken.
If I told you it was delicious, it wouldn't be quite exact - it's absolutely super-extra good - and so simple that you are not gonna believe. Flavourful, moderately salty, slighty caramelized ... and the list can go on.
The concentration of caramel can be different - in the presentation picture the caramel is more dense, made with half a glass of water. The caramel in the photo at the end is made using a full glass of water. Just have a look at the recipe and choose your own version.
5 cloves, I used dried garlic/powder
Ground black pepper
or 1 glass, if you want it less caramelized
Step by step
Measure the salt and the sugar and place in a small saucepan over low heat and let melt/caramelize.
When sugar starts to melt, stir a little so that it won't burn.
Pour in the water and keep over medium heat until the sugar melts completely.
This is what the final mixture should look like - in this picture I used 1 cup of water.
If you use half a glass, the caramel will be darker in colour.
Wash thoroughly the chicken and place in a baking sheet pan. Here I used chiken thighs, the second time I used drumsticks, like in the presentation photo.
Pour the caramel over the chicken.
Season the chicken with pepper and crushed garlic/powder. Bake in the preheated oven to 200 degrees C for about 45 minutes.
At times, remove the pan from the oven and, using a spoon or a brush, coat the chicken with the sauce from the pan - in order to get a proper tasty caramel crust.
Here the caramel is more dense - with half a cup of water - the colour is darker and more intense.
And here is a picture with less dense caramel - with 1 cup of water.
And this is the whole process of making - easy and extremely tasty.
The chicken is good hot or cold, together with any side dish you like.