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Sweet and Sticky Chicken

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4.3 from 11 reviews

This sticky chicken has the BEST sauce for baked chicken that you will ever taste. Slathered on chicken drumsticks or thighs and roasted veggies, it will have your family going back for more veggies just to soak up the extra sauce!

Ingredients

Scale
  • 2 carrots, cut into 1″ pieces (92g)
  • 2 medium potatoes, cut into 1″ pieces (346g)
  • 1 onion, cut into 1″ pieces (94g)
  • 1 bell pepper, cut into 1″ pieces (114g)
  • 1 ½ lbs boneless skinless chicken breast (800g)
  • 2 Tbsp molasses (40g)
  • 2 Tbsp ketchup (34g)
  • 2 Tbsp honey (42g)
  • 2 Tbsp maple syrup (40g)
  • ½ Tbsp Italian seasoning (3g)
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 2 Tbsp butter, cut into small pieces (28g)
  • 1 Tbsp cornstarch + 3 Tbsp water (optional)

Instructions

  1. Preheat the oven to 350 degrees. In an 8×8 oven-proof dish, layer the vegetables.
  2. Combine 2 Tbsp each of molasses, ketchup, honey, maple syrup, and all seasoning in a medium bowl. Place chicken in a separate bowl.
  3. Add about ¼ cup of the liquid mixture to the chicken and stir to coat well. Place chicken and the sauce it was in on top of the vegetables. Place butter on top of the chicken.
  4. Bake for 25 minutes. Meanwhile, heat the remaining sauce in a saucepan and bring to a simmer. Combine cornstarch and water in a small bowl.
  5. Add cornstarch slurry to sauce and stirring constantly bring to a boil, then reduce to a simmer.
  6. Add this thickened sauce to the top of the chicken and continue to bake for another 20-25 minutes, or until the chicken is cooked through. You might need to remove the chicken so it doesn’t overcook, yet continue to bake the vegetables until they’re done.
  7. Enjoy the sweet and sticky chicken!

Notes

Chicken Pieces

  • I use bone-in chicken thighs or drumsticks for this sticky chicken marinade because they are the most affordable cuts of chicken, and they just taste good. If you have boneless skinless chicken breasts or thighs on hand, you can use that too. I’d cook the whole breasts over the vegetables, and then cube before serving.
  • Adjust cooking time accordingly. Boneless chicken may take less time to cook than the vegetables, so you’d want to remove the chicken when it’s done and let the vegetables finish cooking.
  • Chicken is done when it reaches an internal temperature of 165 degrees F, so check with an instant-read thermometer to avoid dry, overcooked meat.

Find it online: https://dontwastethecrumbs.com/sweet-sticky-chicken/