Ingredients

• 1 kg chicken thighs and legs, skin-on and bone-in
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¾ cup BBQ sauce (see notes)

Instructions

1. Preheat the oven to 400°F. Line a baking tray with foil and set it aside.
2. Pat the chicken dry thoroughly using a kitchen towel.
3. Combine all the dry seasonings in a small bowl.
4. Place the chicken pieces on the prepared tray, leaving a little space between each piece. Sprinkle the seasoning mixture generously over both sides of the chicken.
5. Arrange the chicken skin-side up and bake on the middle oven rack for 20 minutes.
6. Remove the tray from the oven and increase the temperature to 425°F.
7. Brush the chicken generously with BBQ sauce, then return it to the oven and bake for 10 minutes.
8. Take the chicken out again, apply a second layer of BBQ sauce, and bake for another 10 minutes. The chicken is fully cooked when the juices run clear and the internal temperature reaches 165°F.
9. For extra crisp and charred skin, place the tray on the top rack and broil for 2–3 minutes, watching closely to prevent burning.

• If you dip the sauce brush back into the BBQ sauce after brushing raw chicken, the sauce becomes contaminated. Any leftover sauce should only be used if it will be cooked again. To avoid this, transfer half of the sauce to a separate bowl before brushing.
• If your BBQ sauce tastes overly sweet, stir in 1 tablespoon of apple cider vinegar to balance the flavor.