Friday Night Dinner Part 2

Well, obviously I have not been in the kitchen this week. This "staycation" turned into a little vacation and I've been spending most of my time on the road, poolside, or at the beach. Not a bad way to pass time, huh? With that said, I still need to post pictures and update you on our little dinner party from last week.

We had such a great time! I was a little stressed at first since dinner was to be on the table at 7:30 and I didn't leave the grocery store until around 5...with a list of chores still waiting for me. Somehow, things came together wonderfully.

Roasted BBQ Chicken:

Courtsey of Christian Haines

1 Chicken cut into pieces (2 each of: Breasts, Thighs, Wings, and Drumsticks)

1 Large Yellow Onion
Olive Oil
16-18 oz. of Barbeque Sauce (Bullseye or Sweet Baby Rays)
Spice Rub Ratios (didn't really measure the spices but here is an estimated guess)
3 parts Brown Sugar
2.5 parts Kosher Salt
1 part Garlic Powder
1 Part Paprika
1/2 Part Cayenne Pepper
1/2 Poultry Seasoning


Directions:
Mix the spices together until homogenous. Coat both sides of the chicken thoroughly with the rub and refrigerate for at least 30 minutes and up to 4 hours.

Preheat the oven to 375 degrees.

Add olive oil to skillet and brown the chicken until a golden brown crust forms on all sides.

Slice the onion and coat the bottom of a 9 x 13 pyrex casserole dish.

Place the chicken in the dish and add enough barbeque sauce to cover

the chicken.



Cook for 35-45 minutes, or until the breasts are done.