This makes a simple weeknight dish, or double the recipe to feed a crowd with ease!
Serves 4
8 bone-on, skin-on chicken thighs
salt
pepper
1 cup barbeque sauce (Roroc's favorite is KC Masterpiece)
Pre-heat oven to 350 degrees. Spray rectangular baking dish (13x9 inch) with non-stick spray. Trim chicken thighs of excess fat and skin (this is an important step, as I do not enjoy too much fat or skin on my chicken). Arrange chicken, skin side up, in a single layer in the baking dish. Sprinkle with salt and pepper. Use a sharp knife to make two slashes in the skin of each chicken thigh. Squirt thighs generously with barbeque sauce (2-3 tablespoons per thigh), and use the back of a spoon to spread the barbeque sauce over the top of the thigh. Bake in oven, on the middle rack (uncovered), for 1 hour. Remove the dish from the oven and turn on the broiler. Raise the oven rack to the top. When the broiler is ready, return chicken to the oven for 1 minute 30 seconds (or so) to brown the skin (be sure to keep an eye on it as this part goes fast, and you don't want to burn the chicken). Remove from oven, let rest for 3-4 minutes, and serve hot!
For a really quick meal, prepare with frozen corn and a frozen biscuit or roll!
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