Oven-Barbecued Chicken

• 2 tablespoons vegetable oil, divided
• 1 large onion, chopped
• 13 cup dark brown sugar
• 13 cup cider vinegar
• 1 (28 ounce) can tomato puree
• 2 teaspoons chili powder
• 1 teaspoon mustard powder
• 1 14 teaspoons salt, divided
• 1 teaspoon fresh ground black pepper, divided
• 14 teaspoon liquid smoke
• 1 (6 -7 lb) roasting chickens, cut into 8 pieces (about 5 pounds chicken pieces)

1. Heat 1 tablespoon oil in medium pot over medium-high heat.
2. Add onion, and cook until softened, about 5 minutes.
3. Add brown sugar and vinegar, stirring to blend.
4. Add tomato puree, chili powder, mustard powder, 1 teaspoon salt, 1/4 teaspoon pepper and liquid smoke, stirring to blend.
5. Bring mixture to a boil.
6. Reduce heat and simmer 45 minutes until mixture thickens slightly, stirring occasionally.
7. Meanwhile, move rack to middle of oven.
8. Preheat oven to 450F Place chicken pieces on cookie sheet with sides.
9. Brush chicken with remaining 1 tablespoon oil.
10. and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
11. Roast chicken until almost cooked through, about 35 minutes, until internal temperature of thigh is 160F Transfer rack to upper part of oven.
12. Dollop sauce over chicken pieces and spread evenly with back of s poon.Broil 6 inches from heating element until bubbly and beginning to brown, about 10 minutes.
13. Serve warm.

vegetable oil, onion, brown sugar, cider vinegar, tomato puree, chili powder, mustard powder, salt, fresh ground black pepper, liquid smoke, roasting chickens

Taken from www.food.com/recipe/oven-barbecued-chicken-207982 (may not work)