This is a recipe that I created for those cold, rainy days when you're really craving barbecued chicken, but you really don't want to go fire up the grill. It's very easy, very delicious and very easy on the wallet.
1In a small bowl, mix together salt, pepper & chicken rub/seasoning.
2Remove and discard any excessive fat from chicken; pat dry with paper towels.
3Rub most of the salt mixture between skin and meat of each chicken piece (all sides of both thighs and legs;) rub remainder on top of skin.
4Preheat oven to 275ºF.
5In a large ovenproof skillet, heat oil over medium/medium high heat.
6Add chicken, skin side down; cook until it's a golden brown (about 3 minutes;) turn chicken over, lower heat to medium & cook until second side is lightly browned (chicken will not be completely cooked yet.)
7Shut heat off, cover with lid (or cover tightly with aluminum foil.)
8Bake in preheated oven for 1 hour (45-50 minutes if quarters are on the small side.)
9Remove from oven; carefully drain off all the accumulated juices (I save the juices, skim the fat from it and save it for broth.)
10Pour 1/2 cup barbecue sauce over chicken.
11Place chicken back in the oven, uncovered; increase heat to 400ºF; bake for 15 minutes; remove from oven.
12Turn chicken over; pour another 1/2 cup sauce over chicken. (If desired, you may remove the skin before adding the second 1/2 cup of sauce.)
13Place chicken back in the oven, uncovered; bake for another 15 minutes; remove from oven.
14Use a large spoon to spoon sauce from pan over chicken. Serve immediately or keep warm until served. If extra browning is desired, place under broiler, briefly. Watch carefully to avoid burning.
15Cover and refrigerate leftovers (plastic is preferrable; do not allow aluminum foil to touch chicken.)