Barbeque Chicken in the Oven

This is my first attempt at posting, and so, I have chosen a recipe I've used for years, that has been popular with both guests and family alike.  I mix up my own barbeque sauce and pour over pieces of chicken legs, thighs or wings.  The poultry is left to marinate for hours or overnight to soak up as much of the sauce as possible, then baked in the oven on high heat until the meat is tender, falling off the bone, yet slightly crisped on the outside.

Barbeque Chicken

Ingredients:

4 tablespoons olive oil

1 medium onion diced

4 garlic cloves

1 tablespoon chili powder

2 cups ketchup

3/4 cup cider vinegar

4 tablespoons lemon juice

4 tablespoons worcestershire sauce

5 tablespoons brown sugar

1 tablespoon celery seed

1 teaspoon liquid smoke

cracked black pepper to taste

a pinch of pepper flakes to taste

Place the diced onion and crushed garlic in a bowl, measure out the dry ingredients: chili powder, brown sugar, celery seed, salt and peppers.

Pour in the ketchup, worcestershire sauce,vinegar, lemon juice olive oil and liquid smoke.

Begin by lining any deep edged pan you like with aluminum foil to make cleanup easier and to avoid burning the bottom of the pan.  Pour the prepared barbeque sauce over the chicken, mix well, cover with another piece of aluminum foil and let marinate in the fridge for a few hours.  You can even make the day ahead and keep in the fridge until the next day.

Bake in a 400 degree oven for 30 minutes covered.  Uncover and bake for another 20 minutes or until browned on the outside.  Don't forget to baste the chicken with the barbeque sauce in the bottom of the pan every 5 to 10 minutes after uncovering.

Serve immediately and enjoy.