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Brown Sugar Baked Chicken

Updated on July 10, 2007

Chicken legs can make for a very economical meal. They always seem to be on sale at my local grocery store. However, the same old methods of preparation can get boring -- coating them with BBQ sauce or flavored breadcrumbs.

Next time you're feeling a little sweet and a little spicy, give these zesty brown sugar drumsticks a try. They're easy to prepare and they also make for great leftovers! They're delicious at room temperature, so you don't need to worry about reheating them.

Brown Sugar Baked Chicken and Oven Fries

3 large baking potatoes, cut lengthwise into 1/2-inch thick slices

1 Tbsp. oil

3 Tbsp. light brown sugar

2 tsp. chili powder

2 tsp. freshly grated orange zest


8 chicken drumsticks

1/4 tsp. ground pepper

Position racks to divide oven into thirds. Heat to 450 F. Line two rimmed baking sheets with foil. Set a wire rack on 1 sheet; coat rack well with cooking spray.

Put potatoes and oil in large bowl; toss potatoes to coat. Spread out on prepared rack, overlapping if necessary. Bake on top oven rack 10 min.

Meanwhile, mix sugar, chili powder, orange zest and 1/2 tsp. salt in a large plastic food bag. Peel skin off of the drumsticks, if desired. Add drumsticks and shake until chicken is coated. Arrange on second baking sheet.

Place chicken on lower oven rack and bake 25-30 min. or until potatoes are tinged golden brown and chicken's juices run clear when pierced with fork. Drizzle any juices in baking sheet over chicken. Sprinkle potatoes with 1/2 tsp. salt and the pepper.

I always take the skin off of the drumsticks to reduce the amount of fat, and I also love that by doing this, the coating really flavors the meat. Add some corn on the cob and a tossed green salad and you have a delicious and nutritious dinner!


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