Serves 4
70 min
Oven-Barbecued Chicken
Recipe GLPR5de8f674fd9bc0
Succulent bone-in chicken thighs and drumsticks coated with a warm spice blend, roasted over caramelized onions, and finished with a glossy barbecue sauce crust. The skin becomes crispy and charred while the meat stays tender and juicy. A complete meal straight from the oven.
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Ingredients
8 skin-on, bone-in chicken thighs and/or drumsticks (about 3 lb.)
3 tsp plus more kosher salt
1½ tsp light brown sugar
1½ tsp ground cumin
1 tsp plus more freshly ground black pepper
1 tsp sweet paprika
1 tsp garlic powder
2 medium onions
2 Tbsp extra-virgin olive oil
1 Tbsp apple cider vinegar
1 cup store-bought barbecue sauce
Directions
Position an oven rack in the upper third and preheat the oven to 350°F. Pat the chicken pieces dry using paper towels to remove excess moisture, then place them in a medium bowl.
In a small bowl, combine the kosher salt, brown sugar, ground cumin, black pepper, paprika, and garlic powder. Sprinkle this spice mixture evenly over the chicken in the bowl and toss with tongs until all pieces are thoroughly coated.
Peel the onions and cut them in half lengthwise through the root end. Place each half cut-side down on a cutting board and slice lengthwise into thin strips.
Line a rimmed baking sheet with foil. Spread the sliced onions on the baking sheet, drizzle with olive oil, and season with additional salt and pepper. Toss until the onions are evenly coated.
Arrange the spiced chicken pieces skin-side up over the onion bed, spacing them evenly across the baking sheet.
Roast the chicken on the upper rack for 40 to 45 minutes, until the skin is rendered and the meat is tender throughout to the bone. Turn on the broiler and continue cooking for 2 to 4 minutes, until the skin is blistered and charred in spots. Remove from the oven and let rest for 5 minutes to allow the juices to redistribute.
While the chicken rests, combine the apple cider vinegar and barbecue sauce in a small bowl and stir until well mixed.
Using tongs, turn the chicken pieces over. Push the onions toward the center of the baking sheet to form a pile. Paint a generous layer of the barbecue sauce mixture over the surface of each chicken piece using a pastry brush. Rearrange the chicken pieces to sit on top of the onions. Broil for 2 to 4 minutes until the sauce is caramelized and browned in spots.
Remove the baking sheet from the oven. Turn each chicken piece over again so the skin is facing up, placing them back on the onions. Generously paint the skin side of each piece with the barbecue sauce mixture. Return to the upper rack and broil for about 4 minutes, until the skin is bubbling and charred in spots.
Remove from the oven and let rest for 5 to 10 minutes. Serve the chicken over the caramelized onions, drizzling with any remaining barbecue sauce mixture.
