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Incredible Chicken

SUBMITTED BY: Anonymous PHOTO BY: stewbaby6

"This is a good 'take-along' dish, for the reason that it is good hot, warm, room temperature or cold! You can also make a salad, vegetable and/or rice if desired and have a quick, easy dinner."

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Read Reviews (36)

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SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (4 pound) chicken, cut into pieces
1 teaspoon garlic salt
1/4 cup brown sugar

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).
Arrange chicken skin side up in a lightly greased 9x13 inch baking dish. Season with garlic salt to taste. Then sprinkle with brown sugar and bake in the preheated oven for 1 hour. If chicken appears to be browning too much and getting dry, cover with foil for the last 15 to 20 minutes of baking.

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REVIEWS

Reviewed on Sep. 5, 2004 by HOFFMANLB

If you're looking for a great recipe that's extremely easy, this is it! My family loved it... MORE

Reviewed on Aug. 6, 2003 by ICYBLUEROSE

I usually don't like sweet meat, but this chicken had a pretty good flavor. I did end up... MORE

Reviewed on Dec. 30, 2003 by momichelle

My family loves this chicken. I would suggest ignoring the measurements given in the recipe.... MORE

Reviewed on Aug. 6, 2003 by JUSTJOSHING

Not bad, but the brown sugar really overwhelms the garlic flavor. Try adding extra garlic. MORE

Reviewed on Apr. 3, 2004 by CARLYRAY

Very good. I did not have any garlic salt so I used good ol' Johny seasoning salt. I like my... MORE

Reviewed on Jun. 22, 2003 by KIKKIEPOO

This is such a delicious recipe and soooo simple. I was hesitant on making it but went ahead... MORE

Reviewed on Jun. 22, 2003 by CRAZYMOM29365

I never dreamed of putting brown sugar on chicken. I fell in love with this flavor at first taste. MORE

Reviewed on Jun. 22, 2003 by ANNETTE WORDEN

This was so easy. My husband loved it too. The salty and sweet combination was great! MORE

Reviewed on Dec. 1, 2003 by Joanne F

Very easy and the hubby and the kids loved it. It was just a bit to plain to get 5 stars. I... MORE

Reviewed on Jun. 22, 2003 by Chad

The only thing I changed was that I browned the chicken under the broiler and did it in a roster. MORE

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