November 12, 2013

Oven Barbecued Chicken

Oven Roasted Barbecued Chicken
Oven Roasted Barbecued Chicken



I am horrible at making gravy. It's something that I admit fully, a few years back I gave up trying to make it all together. I'm not one of those people that thinks that their gravy is bad, it's really bad. Most of the blame lies in the fact that I never ate gravy growing up. My family was not a biscuits and gravy or gravy in general kind of family. We ate lots of pasta and seafood, but very little gravy. At Thanksgiving the gravy normally came from a jar.

When I married my husband I learned that in some parts of the country gravy is a vital food. West Virginia is one of them. Everyone seems to love biscuits and gravy. I think I mildly annoyed my mother in law when my husband and I were first married. She made biscuits and gravy and I ate my biscuit with jam. That's right, no gravy. My husband on the other hand loves gravy, I think he would eat it with a straw if he could. So on Thanksgiving this year my mother in law is in charge of the gravy, I gave up long ago on making mine perfect. Plus since I can't eat gluten anymore I can't taste it for salt anymore, which would be a  deal breaker with my husband.

My family has been on a chicken kick for the last couple of weeks. It's versatile and easy to prepare, which is nice for weeknight meals. Last night I tried a new recipe for Oven Barbecued Chicken from The June/July 2013 issue of Taste of Home magazine.
Fall Leaves Lake Vesuvius Ohio
Fall Leaves Lake Vesuvius Ohio

This recipe has 12 ingredients. It takes 1 hour and 10 minutes of total time, 25 minutes of which is active and makes 8 servings. I only made a few changes to the original recipe. First I hate breaking down chickens. I had bought thighs and drumsticks on sale a couple of weeks back and froze them. Since I already had them on hand that is what I used for this recipe. For the prepared mustard I used country Dijon. My husband and I both like the strong flavor of this kind of mustard.
Lake Vesuvius Ohio
Lake Vesuvius Ohio

I would make one big change to this recipe, I would skin the chicken. The skin was browned when it went in, but after the BBQ sauce was poured over it and then basted it ended up not being crispy when it came out of the oven. Since all of the flavor was on the skin where the sauce was, it would have been nice to have the skin off so that all the sauce would have been absorbed into the actual chicken. The taste of the BBQ sauce was great though and my kids loved the drumsticks. I liked that the BBQ sauce had a nice vinegar taste, which is the kind of sauce that my family prefers.

For the recipe go to Oven Barbecued Chicken.

Oven Barbecued Chicken

Recipe Type: Main
Summary:
An oven roasted chicken recipe with homemade bbq sauce. Great for parties and kid friendly.
Preparation Time: 0h, 25m
Cooking Time: 0h, 45m
Total Time: 1h, 10m
Yield: Serves 8
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