Note: We use chicken hindquarters in this recipe because the dark meat holds up to longer cooking times than light meat and remains juicy. Leaving the skin on acts as a sort of protective shield, helping to keep the shape of the chicken and retain its moisture – and flavor!
Preheat oven to 400°F.
In a large bowl, coat the chicken with olive oil and season with salt and pepper.
Place chicken on a sheet pan lined with aluminum foil, skin side down, and roast 20-25 minutes.
Remove chicken from oven and increase the oven temp to 425°F.
Baste chicken with Jones Bar-B-Q sauce. Flip chicken over and baste the skin side. Return to oven, skin side up, and cook for another 6-7 minutes.
Remove from oven and baste both sides again. Return, skin side down, and cook another 6-7 minutes.
But wait – there’s more! We are going to remove the baking sheet from the oven, baste the chicken with BBQ sauce, and bake one more time. You’ll end up with three coats of sauce in total. This time, bake the chicken skin-side up.
If your chicken isn’t crispy, you can crank that oven up to broil and cook a little longer until it reaches that crispy deliciousness. Just make sure the internal temperature on the pieces of chicken reach 165°F.
**Pro tip! Line your baking sheet with aluminum foil. That chicken can’t hold onto all of that delicious Bar-B-Q sauce and will leave you with a serious cleaning project. Don’t use parchment here as it is prone to burning or scorching if you end up broiling your chicken.