Oven Barbequed Chicken
This is one of those family supper dishes that will come in really handy on these last few days before Christmas when you are short on time and hands and yet everyone is home from work and school and absolutely starving! It basically cooks itself with very little attention, leaving your hands free to do the stuff that you really have to get on with!
I almost hesitate to call it a recipe as it’s very very simple, but there might be someone who has never thought of doing this, so they might find it helpful.
It’s basically just well seasoned chicken baked for a bit in the oven and then covered with some barbeque sauce and baked again until it is meltingly tender and delicious.
You can use a whole chicken cut up into servings, or just chicken leg quarters like I have used here today. I prefer to use the same cut of chicken for the whole thing for continuity of cooking times. Basically breasts cook faster than legs and have a tendancy to dry out. I think leg quarters are perfect for this and they end up being meltingly tender when they are done.
Irregardless of what chicken pieces you choose to use your family is bound to really enjoy this. I like to serve it simply with rice and a simple vegetable and if you want to simplify things even further you can use pre-cooked packaged rice in the pouches that you simply heat in the microwave. In any case, enjoy!
This is so easy to make that I almost hesitated in posting the recipe, but then thought someone might benefit from my posting it. Easy. Delicious. Simple. Your family will love it. This chicken basically cooks itself leaving your hands free to do other things.
3 1/2 pounds of chicken leg quarters
1 bottle of your favourite brand of barbeque sauce
(about 2 cups. I used Newman’s own)
Preheat the oven to 180*C/350*F/ gas mark 4. Season your chicken all over well with the seasoning salt, pepper and garlic powder. Place the pieces, skin side down, into a large baking dish with deep sides. Bake in the preheated oven for 15 minutes, then flip the pieces over and bake for another 15 minutes. Drain off any fat. Pour the barbeque sauce over all, turning to coat the pieces in the sauce. Bake, uncovered for another 35 to 40 minutes, until the chicken is tender and nicely glazed with the sauce. Serve hot. Finger licking good!
Note – I like to slash my chicken legs through the skin to the flesh in several places so that the barbeque flavour penetrates right into the meat.