Chicken on the bone is not something we eat often. Hubby does not approve of any food that he has to “work with” in order to eat. I get that . My idea of a delicious satisfying meal, on the other hand, is a big roast chicken with potatoes. When I think of it, it makes me happy. Not ice cream happy….but happy. So occasionally I make chicken on the bone-for myself. It’s getting pretty chilly out there and as I navigate these country roads lined with big trees with golden and red leaves, I dream of coming home and eating something comforting and delicious. Maple and bourbon BBQ sauce seems like the prefect way to cozy in for the night. I used a roasting technique I read on Pinterest a while back. It gives you crispy skin and a nice roasted look.
I also roasted up some seasonal vegetables to serve it with. (Pictured: turnips, beets and butternut squash) I tossed them with olive oil, salt, pepper, and rosemary. Fallicious!!
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Maple Bourbon BBQ sauce:
Yields 1 16oz container
1 15oz can of tomato sauce
1/4 c apple cider or apple juice
2 Tbsp Dijon mustard
2 Tbsp molasses
1/4 c Pareve maple syrup
1/4 c soy sauce
1/4 c bourbon
1/4 tsp garlic powder
1 tsp paprika
1/4 tsp chili flakes (optional!)
4 chicken legs (thighs and drumsticks) skin on
Salt and pepper
1. Combine the BBQ sauce ingredients in a large bowl.
2. Preheat oven to 400F.
3. Rub with chicken with olive oil, salt, and pepper.
4. Spray a large sheet pan and place the chicken legs on the tray skin side down.
5. Roast for 25-30 minutes.
6. Remove the legs from the oven, baste with sauce, then flip over and baste the skin side. Turn your oven up to 425F
7. Return the chicken to the oven and roast for 7-10 minutes.
8. Remove and baste.
9. Repeat this process two more times until the top begins to brown.
10. Serve with roasted fall vegetables!