Prep Time; 15-20 minutes
Cook Time: 50 minutes
Pair with Clos du Bois Chardonnay or Clos Pegase Merlot
(Enjoy with Caesar Salad & Butternut Squash)
Ingredients1 Package chicken thighs (usually 4-5 per package) get with skin – can removed after cooking)
1 Package Chicken breasts (can be substituted for more thighs or drumsticks)
Extra Virgin Olive Oil – 1 TBS per side
Garlic Powder – ½ TBS per side
Black Pepper – 1 Tsp per side
Your Favorite Barbecue sauce – ½ cup (dry measure) each side enough to coat.
(I use Sweet Baby Ray’s original).
Preheat oven to 375
In large glass Pyrex pan put the chicken skin side UP to prepare.
Drizzle olive oil over the chicken using a spoon to evenly coat.
Generously sprinkle black pepper followed by garlic powder over the chicken.
Turn chicken over (skin side down) and repeat.
Place in the oven uncovered on the middle rack and bake for 25 minutes.
Turn the chicken over (skin side up) for another 20 minutes. Then keeping the pan on the middle rack turn your broiler on HIGH & broil approximately 4 minutes, the skin will crisp like a BBQ. Remove from oven and serve.
(Note: Thicker chicken breast may require a few extra minutes of cook time use a thermometer to check internal temperature before broiling)