Categories: Chicken

Ingredients

• 3 cups favorite BBQ sauce
• 1/2 cup peach preserves
• 1 garlic clove
• Olive oil, for drizzling
• 12 bone-in, skin-on chicken thighs

Directions

1. Preheat oven to 400.

2. Whip up the super-simple sauce. Pour BBQ sauce into a medium saucepan, then add the peach preserves and mince of grate in the garlic. Stir the mixture together, then heat it over medium heat until piping hot. Remove it from the heat and set it aside.

3. Drizzle a large baking sheet with olive oil and lay out the chicken thighs, skin side down. Roast the thighs for 25 minutes to start, then pull the pan from the oven and brush the sauce all over the surface of the thighs.

4. Use a spatula to flip the thighs over to the other side, taking care not to tear the skin. Brush the tops with more sauce and roast the thighs for 7-8 minutes. Remove the pan from the oven, brush on more sauce, and roast for 7-8 minutes more.

5. Finally, remove the pan from the oven, brush on more sauce, and turn the heat up to 425. Roast for 5-7 minutes, or until the thighs are cook through and the sauce is starting to brown and even blacked a bit around the edges. Remove them from the oven and let them sit for at least 10 minutes before serving.

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