Preheat your oven to 425 degrees Fahrenheit. Grab a baking dish, either an 8×8-inch or a 9×9-inch, and spray it with cooking spray, ensuring it’s well coated. I recommend the smaller dish to catch all the juices from the chicken. Trust me, a baking sheet won’t hold all that flavorful liquid!
In a small bowl, combine the brown sugar and the dry Italian dressing mix. Don't add any oil or vinegar—keep it dry for this mix. Stir it until well combined, and you’ll create a fragrant blend that will coat the chicken beautifully.
Now it’s time to coat the chicken. Take your four pieces of chicken thighs and sprinkle the brown sugar mixture evenly over both sides. Make sure to cover every inch, as this is where the magic happens.
Place the coated chicken pieces into the prepared baking dish. If you have any leftover dry rub, sprinkle it generously over the chicken. Every bit counts!
Pop the dish into your preheated oven and bake for about 25 minutes. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit. A digital thermometer works wonders here; you don’t want to guess!
If you’d like a crispier top, consider broiling the chicken for an extra 1 to 2 minutes. Keep a close eye on it—broilers can turn things from golden to burnt in seconds! The sugar content means it’s particularly prone to burning, so watch it like a hawk.
Once done, let the chicken rest for a few moments. This step is crucial, as it allows the juices to redistribute. Garnish with fresh herbs like parsley, basil, or thyme if you like; it adds a lovely touch of freshness.
Before serving, don’t forget to taste! Season with salt, pepper, or red pepper flakes if desired. This is your chance to make it perfect for your palate.
