Oven BBQ Chicken

As a resident physician, Dr. Sweetpea has to work nights occasionally, and planning meals is usually hard because we're on different schedules for those 2 weeks. Which is why I always buy a ton of chicken thighs and cook a ton of quick yet hearty meals for both of us to eat while is on nights. I was watching Ree Drummond on the Foodnetwork not too long ago when she made Oven BBQ Chicken. Basically it's chicken thighs baked in the oven and smothered in BBQ sauce. I knew this would something that Dr. Sweetpea would love and I made this the next day. I absolutely loved that it didn't take a lot of work to make these and Dr. Sweetpea raved about them! Definitely will stay in our regular rotation.

Oven BBQ Chicken

(Source: Ree Drummond)

3 cups Your Favorite BBQ Sauce (I used Famous Dave’s Devil Spit)

1/2 cup Peach Preserves

1 clove Garlic

Hot Sauce, Optional

12 whole Chicken Thighs, Bone-in, Skin-on

Olive Oil For Brushing

Combine BBQ sauce, peach preserves, garlic, and hot sauce in a medium saucepan and heat over medium heat for 5-10 minutes, or until nice and hot. Set aside.

Preheat oven to 400 degrees.  Drizzle olive oil on 2 rimmed baking sheets and place chicken thighs skin side down in the pans. Roast for 25 minutes. Remove from oven briefly, brush sauce all over the thighs, then use a spatula to flip them over to the other side, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and turn up the temperature to 425 degrees. Continue roasting for another 5 to 7 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for at least 10 minutes before serving.