Omigod! This is DELICIOUS!!! I used 4 chicken dark meat quarters. First I sprinkled them with garlic powder and chopped onion powder as well. I preheated the oven to 350 and used a metal baking tray covered in foil. I snapped the legs to break the bone so that I could place the chicken flatter and also, so that the spices would permeate the chicken better. After 45 minutes I took the tray out and removed the foil. I used chicken scissors to cut thru the skin because I knew that this way the barbeque sauce would penetrate inside the chicken better. I used about 1 cup of barbeque sauce "Tony Roma's Brand". After 15 minutes I turned off the oven...but I left the chicken inside for another 5 minutes. Then I took it out and it tasted marvelous! It was fall off the bone tender like the other people said. A very sucussful recipe! Next time I will line the bottom of the baking tray with a sheet of foil so that I dont have to scrub the tray so much during dish washing. This is an excellent template for just about any baked chicken recipe whether it be barbeque chiken or herb roasted chicken or pretty much any baked chicken recipe that does not require you to de-bone the chicken.

Reviewed On: Jun. 5, 2004

Yuck! I followed the recipe to the letter, boiled the chicken first then used a fork to take the meat off the bone. Did not substitute any ingredients. It was so creamy and mayonaisey and rich. It really grossed me out. Not AT ALL what I expected and I wasted 2 whole chickens in this recipe. I am out $15 in all for all the recipe ingredients including the chicken. I will never try to make a casserole again........

Reviewed On: Jun. 1, 2004