This recipe has been officially added to my all-time favorites list. It is so quick and easy to prepare, and the results are so delicious and show-stopping; it’s perfect for busy, food-blogging moms. I discovered it while experimenting with Stonewall Kitchen‘s Honey Barbecue Sauce, which is just sweet enough to compliment the chicken but not overly cloying. If you have extra time on your hands (Ha! What a concept!), you could make your own bbq sauce and add a tablespoon or two of honey to sweeten it up, but I found the store-bought version to be perfectly satisfying (and oh-so-easy). I already made it twice last week, but now the only problem is that I have to wait a few days before making it again!
Honey BBQ Chicken / Pollo con salsa di BBQ al miele
- 2 cups (about 500g) Honey BBQ Sauce (I used Stonewall Kitchen’s Honey Barbecue Sauce, but you could also mix a tablespoon of honey into a homemade sauce)
- 4 whole Chicken Thighs, Bone-in, Skin-on
- 4 Chicken drumsticks, Skin-on
- Olive oil
- Salt and pepper
Preheat oven to 400°F/200°C.
Lightly oil 2 rimmed baking sheets and place chicken chicken pieces skin side down in the pans; sprinkle with salt and pepper. Roast for 25 minutes, then remove from oven briefly and brush the chicken with BBQ sauce, flip, and brush the other side with sauce. Return to the hot oven for 7 minutes. Remove from oven, brush on more sauce, and then turn on the broiler and broil the chicken for 5 minutes, checking carefully not to burn it. Remove from oven, brush on more sauce, and return to the broiler for another 5 minutes, if necessary. The chicken is ready when the sauce begins to brown and bubble and the thighs are totally cooked through.
Remove from the oven and let rest for at least 5-10 minutes before serving.
