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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Poultry American Southwestern United States Tex Mex Oven Refrigerator Roast Potluck Dinner Party Chicken Dietary Low Carb Low In Something Meat Whole Chicken To Go Equipment Presentation Served Hot 4 Hours Or Less

Oven Baked Best Ever Juiciest Chicken

This is a variation of a recipe from clarks outpost in tioga, texas. It's best to start it the day before so it has enough time to marinate. everybody raves about it!!

Steps

Mix 10 cups water , sugar and salt in a large roasting pan or stock pot.
Place chicken skin side down in the water mixture.
Cover and refrigerate overnight.
Preheat oven to 300 degrees.
Drain chicken and pat dry.
Place chicken halves skin side down in a single layer on heavy large baking sheet with rim , that has been lined with aluminum foil , preferably release foil.
Brush each half with 2 tablespoons barbecue sauce.
Sprinkle with 1-1 / 4 teaspoon of rub.
Turn halves over and repeat.
Bake chicken skin sides up , basting every 20 minutes with pan juices , for about 2 hours.
This is worth the effort !.
If you use chicken parts , like breast , thigh or drumsticks , reduce the cooking time to 1 hour , 30 minutes-ish.
And reduce cooking time even more if using a convection oven.

Ingredients

cold water, golden brown sugar, coarse salt, roasting chickens, barbecue sauce, fresh coarse ground black pepper, dark brown sugar, paprika, salt, cayenne pepper