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- 30 to 40 minutes, basting once or twice. The sauce should reduce and thicken into a glossy, slightly sticky glaze, with caramelized edges around the dish. The chicken should be tender and lightly browned.
- Check for doneness with a food thermometer. The thickest pieces should reach at least 165°F (74°C).
- Let the chicken rest in the baking dish for 5 to 10 minutes. The sauce will thicken slightly as it stands.
- Serve the chicken with plenty of the glossy sauce spooned from the bottom of the dish.
Variations &
Oven-Baked 3-Ingredient Church Supper Chicken
