Carmelized Chicken

We’ve been on a bit of a chicken kick lately. Husband put in the request for more meat after a long stretch of mostly vegetarian meals. And while I do try to cut back on meat as much as possible most of the time, I sometimes forget how much I love a bit of well cooked chicken. This tangy spiced glaze is delicious, particularly with the roasted onions (I love onions!). We served it over a bed of rice, but I’m thinking I’ll try it again with a few more veggies in the pan.

Carmelized Chicken

Carmelized Chicken
via bon appetit

For the marinade
1 teaspoon dried thyme
2 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1/2 teaspoon dried red pepper flakes or chili paste
2 tablespoons balsamic vinegar
2 tablespoons dark soy sauce
2 tablespoons ketchup
3 tablespoons olive oil

For the chicken
4 chicken legs
4 large red onions, peeled and cut into wedges
10 cherry tomatoes on the vine

Preheat the oven to 400 F. Put all the marinade ingredients in a big plastic bag and add the chicken and the onion wedges. Shake around so that all the ingredients get well coated in the marinade. 
When you are ready to cook, put the chicken legs into a roasting dish with the marinade, onions, and tomatoes. Cook in the oven for about 20 minutes until the chicken is cooked through. The tomatoes should burst and the onions will go crispy around the edges.

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