Pick ’em up: Roasted chicken with sticky barbecue sauce

This recipe for roasted chicken with sticky barbecue sauce is finger licking good.

Roasted chicken with sticky barbecue sauce. Picture: Guy Bailey

This is based on a recipe given to me by an American friend. A barbecue-style sauce made from (among other things) sugar, tomato sauce, apple juice and mustard is brushed on chicken pieces towards the end of cooking; they’re then returned to the oven until sticky and glazed.

ROASTED CHICKEN WITH STICKY BARBECUE SAUCE

4 chicken thighs, skin on

4 chicken drumsticks, skin on

½ teaspoon paprika

Sauce

1 cup light brown sugar

1 cup tomato sauce

1¼ cups apple juice

1/3 cup Worcestershire sauce

1/3 cup balsamic vinegar

2 teaspoons hot English mustard

½ cup freshly squeezed orange juice

Pinch or two crushed dried chilli

¼ teaspoon sea salt

For the sauce, put sugar, tomato sauce and apple juice in a medium-sized saucepan over high heat, and stir until sugar is dissolved. Add remaining ingredients and whisk well to combine. Bring to boil then reduce heat and simmer for 10 to 15 minutes, or until it’s sticky and coats the back of a spoon. Remove from heat and set aside to cool. (It’ll keep in the fridge in a covered container for 4-5 days.) Preheat oven to 180ºC (fan). Season chicken with salt and pepper and sprinkle lightly with a little paprika. Place chicken pieces in a single layer on a rack in a baking tray and roast for 35-35 minutes. Remove from the oven and reduce temperature to 120ºC (fan). Brush each piece of chicken well with sauce and return to the rack in the baking tray. Cook for around 10 minutes, then brush again and return for another 5-10 minutes, or until they turn sticky. Serve with a green salad. Serves 4