Oven BBQ Chicken

Made the bbq sauce that was linked. This was delicious! Easy, too! The bbq does end up with a good amount of oil in it from the drippings, so I removed it at the end and used my OXO fat separator to remove it. I also doubled the bbq sauce and used the remaining sauce on ribs later in the week. I will be making this recipe again.

Disappointed. Followed the directions to the tee and chicken did not get crispy! Had to remove the skin in order to eat the drumstick.

This is a winner. Follow the directions and your family will love you. It tastes straight off the bbq. Incredibly tasty and easy to make. Bravo, Ali

Follow the recipe and your family and guests will love you. Easy to make and tastes straight of the bbq. Bravo, Ali.

I made this with a 4# spatchcocked chicken. 425°oven; preheat with large cast-iron pan in there. On the stovetop put in a little oil and brown the chicken skin-side down for 3 minutes. Get a lid ready (spatters will happen) and add the BBQ sauce. Put in oven for 35 minutes. You can put some sheet pan veggies in there for the last 5 minutes.

JSC, Chapel Hill Couldn't believe anything this easy could be this good, but it's amazing; the sauce is addictive. 3 1/4 lbs of bone-in, skin-on thighs, 2 cups of Sweet Baby Ray's BBQ sauce, followed the recipe. My daughter shared this, noting she's also used bone-in, skin-on breasts and it was great. I skimmed the fat, stirred in the tsp of vinegar, tasted for seasoning -- perfect. Used leftovers in burritos. Definite keeper, better than on the Weber.

This was excellent! However, I will use a disposable pan next time. The hour of scrubbing was not charming.

I used Carolina Barbeque sauce (Western North Carolina Tomato) for the sauce layer. This sauce is a bit thin, but worked perfectly. I used Pensey's BBQ rub instead of paprika. After cooking the chicken I poured the cooked sauce into a pan and boiled it for a couple of minutes. Used that for pouring over the chicken. The boiled sauce was thicker and perfectly complemented the chicken. I really liked this. Not to spicy for spouse, complex enough for me.

During the last 10-15 minutes of roasting, I roasted for 10 and broiled for about 4-5 minutes. That crisped up the skin quite nicely.

I added 1/2 tsp cayenne pepper to give it a nice kick. If using a deeper dish to prepare, like a Dutch oven, then remove the sauce from the base in step three to allow the meat to fully crisp.

Another winner! My retired chef husband has been caretaking for a friend in hospice so meals are falling to me. The Times has been a godsend so I can keep feeding everyone in the style they are accustomed! Made this with some plum bbq sauce I made this summer from our friend's plum tree. One more taste of summer before he passes over.

I’m new to using a dutch oven braiser. I’d appreciate any feedback if u recommend cooking this with or without the lid?

Didn’t have chili so I used cayenne but it was too spicy, used sf honey bbq sauce, chicken was delicious and moist.

I melted butter and minced garlic and put that on top of the chicken pieces. Used cayenne and eliminated the smoked paprika, but used tomato powder I had made in my dehydrator. I cooked this in a disposable aluminum pan, so clean up was a cinch.

Made this tonight, flavors were great. I read the notes prior, and didn’t use too much BBQ sauce in the pan, but the skin wasn’t crispy and the sauce didn’t char. I’m thinking (as half of the comments had to do with this issue) that it’s a chicken issue. I bought a chicken thigh value pack from my chain grocery, and the amount of water and fat these released was impressive. Last week i was at my daughters house and we bought fancy butcher shop chicken thighs and made a similar recipe- not soggy.