Preheat oven to 425F and spray an 8x8-inch baking dish or a 9x9-inch baking dish with cooking spray; set aside. Tips - Do not use a baking sheet because there will be too much juice/liquid that's created during baking and a baking sheet won't likely be enough to catch it all. If you want to add veggies like sliced bell peppers, onions, or zucchini, you can but use a 9x9.

To a small bowl, add the brown sugar, dry seasoning (do not add oil or vinegar to it which is what the directions likely say, just keep it dry), and stir to combine.

Evenly sprinkle it over all the chicken pieces evenly, making sure to coat both sides and the sides of the chicken.

Place the coated chicken pieces in the prepared baking dish. If you have extra dry rub, sprinkle it over the top of the chicken.

Bake for about 25 minutes, or until the chicken is done. Either thighs or breasts are done when the internal temperature measures 165F. Use a thermometer and don't guess for best results.Optional - If you want to crisp up the top a bit, you can broil the chicken for 1-2 minutes. If you choose to do this, make sure to watch it like a hawk! Broilers are very potent and can burn things in a matter of seconds. And since this chicken has a high sugar content, it will be more prone to burning, so you have been warned. Easy does it, don't turn your back on it! Note that it will never become ultra crispy since this is more of a saucy chicken recipe than a crispy chicken recipe. Mentioning this to balance expectations.

Let the chicken rest momentarily before optionally garnishing it with fresh herbs (such as fresh parsley, basil, oregano, thyme), and serving. If desired, season with salt, pepper, red pepper flakes, etc. as desired before serving.