Heat oven to 375°F. In small bowl, beat brown sugar, soy sauce, vinegar, ginger and garlic with whisk until well combined. Set aside.
Step
2
Heat 10-inch ovenproof skillet or roasting pan over medium-high heat. Rub chicken with oil; place skin side down in skillet. Sear chicken, without moving, 3 to 5 minutes or until skin is browned and chicken releases easily from skillet.
Step
3
Transfer chicken to plate. Pour off drippings from skillet. Return chicken to skillet, skin side up. Pour brown sugar-soy mixture over chicken.
Step
4
Roast 15 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Serve chicken with sauce.
Searing meat in a pan on the stovetop then finishing in the oven is a classic restaurant technique that frees up burners while ensuring a succulent finished product that's less likely to overcook or burn.
To avoid the cutting board entirely, use preminced garlic or substitute 1/2 teaspoon garlic powder for the fresh garlic.
