Step by step

Method

4 steps

1. 1

   Heat the oven to 425°F. Pat 2 pounds bone-in, skin-on chicken thighs or drumsticks dry, then season with 1 teaspoon kosher salt, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and black pepper.

2. 2

   Set the chicken skin-side up on a foil-lined sheet pan with space between pieces. Roast 25–30 minutes, until the skin is browned and the thickest piece is close to 160°F.

3. 3

   Stir ½ cup barbecue sauce with 1 tablespoon apple cider vinegar. Brush half over the chicken and roast 5–8 minutes more, until the sauce looks tacky and the center reaches 165°F.

4. 4

   Rest the chicken 5–8 minutes before serving. Spoon on the reserved sauce that never touched raw chicken. The skin should be browned and the meat juicy, with no pink at the bone.