This chicken comes out so tender it falls off the bone. And the smell fills the whole kitchen.
A whole head of garlic and a pile of shallots go in the pan with it. In the oven they turn soft, sweet, and caramelized.
The honey and soy sauce cook down into a deep, glossy glaze. Sweet, salty, and rich.
I make it for family dinners, for Shabbat, and on plain weeknights when we need something warm and comforting.
My tip: cover the pan really well, with parchment and then foil. That’s what keeps the chicken juicy through the long bake.
Honey garlic baked chicken is made with bone-in chicken legs, shallots, a whole head of garlic, and a marinade of olive oil, honey, dark soy sauce, balsamic vinegar, paprika, garlic powder, thyme, and rosemary. Cover the pan tightly and bake at 350°F (180°C) for 3–4 hours, until the chicken is very tender and the shallots and garlic are caramelized.
Honey Garlic Baked Chicken with Caramelized Shallots
Ingredients
Method
- Line a baking pan with parchment paper and arrange the chicken pieces in it.
- Scatter the shallots and peeled garlic cloves over the chicken.
- In a bowl, mix the olive oil, honey, soy sauce, balsamic vinegar, paprika, salt, pepper, garlic powder, thyme, and rosemary.
- Pour the marinade over the chicken and vegetables, and rub it in well on all sides.
- Cover the pan tightly with parchment paper, then with a layer of foil on top, to keep the moisture in.
- Bake in an oven preheated to 350°F (180°C) for 3–4 hours, until the chicken is very tender, the shallots and garlic are caramelized, and the flavors have soaked in.
Notes
- The double cover (parchment, then foil) is what keeps the chicken juicy for the long bake. Seal the edges well.
- Rub the marinade into every piece, top and bottom.
- Spoon the pan juices over the chicken when serving.
- Shallots → small pearl onions or red onion wedges.
- Dark soy sauce → regular soy sauce (the glaze will be a little lighter in color).
- Honey → date syrup (silan), for a classic Israeli twist.
Frequently asked questions
The long, covered bake at a moderate temperature makes bone-in chicken very tender and lets the shallots and garlic caramelize in the juices.
This recipe is written for bone-in drumsticks and thighs. Boneless pieces cook much faster and can dry out in a long bake, so check them early if you try it.
Yes. You can pour the marinade over the chicken, cover, and keep it in the fridge until you’re ready to bake.
There’s no dairy in it, so it works for a meat meal. It’s a great Friday-night main and reheats well.
Keep them covered in the fridge for up to 3 days and reheat covered in the oven so the chicken doesn’t dry out.
