A delicious and easy recipe. To give the chicken some zazz, I rubbed liberal amounts of seasoning salt, garlic salt and pepper under the skin, before baking. The second time I made this, I forgot to cover it and panicked when I realized it. Not to worry, the chicken was just as moist as the first time. I believe the key is to leave the skin on as some other reviewers said. I removed the skin, then doused it with bbq sauce for the last 30 minutes. I added more sauce for the last 10 minutes of baking. To keep chicken from sticking, pour a touch of olive oil to a paper towel, then rub the towel onto the aluminum foil. This is a great help for the torture, also known as cleaning up. Will definitely make again in the cooler months when I can stand having the oven on. Thanks for the recipe.
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