I like to use bone-in skin-on chicken thighs (drumsticks, or other dark meat) for oven roasting. The thighs become more succulent, and the meat will pull away from the bone, over a longer cooking time. This is not well suited for chicken breasts or other white meat which become dry with longer cooking.
This method is a crowd pleaser, and great for condominium dwellers or when you don’t have access to an outdoor grill.
- Chicken thighs, bone-in and skin-on
- Salt & pepper (I like to use Morton Seasoned Salt), to taste
- Bar-b-que sauce, prepared or home-made
Preheat oven to 350 degrees. Line a sheet pan with non-stick aluminum foil to make your life easier, but I often times omit this step when I am feeling environmentally conscious.
Season chicken on both sides with salt & pepper very well, and place skin-side down on the sheet pan. Arrange pieces in a single layer with room in between each piece for even cooking — do not crowd the pan.
Bake for 40 minutes with the skin down, then turn each piece over and coat with bar-b-que sauce. Continue basting each piece of chicken with more sauce at 20-minute intervals until chicken is done, which takes about 1.5 hours total, depending on your oven and the quantity of chicken you are preparing. Internal temperature should be at least 160 degrees, and up to 185 where the chicken becomes more tender.