Oven Roasted BBQ Chicken Leg Quarters

Adapted from NY Times. Recipe found on cookingfrombooks.com

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• 1 (18-ounce) jar barbecue sauce, or 2 cups homemade barbecue sauce
• Kosher salt
• About 3 to 4 pounds bone-in, skin-on chicken leg quarters or thighs, trimmed of any excess fat or skin and patted dry

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1. Heat the oven to 425° F. Pour the barbecue sauce into a 9-by-13-inch baking pan or dish and spread evenly.
2. Arrange the chicken, skin side up, on top of the barbecue sauce.
3. Roast until the chicken skin is crisp, 30 to 35 minutes.
4. Remove from the oven. Scrape the caramelized bits on the sides of the pan and stir them into the barbecue sauce.
5. Turn chicken pieces to coat in the sauce, finishing skin-side-up. Then, spoon the sauce on top of the chicken. Return the pan to the oven and roast until the chicken is charred in spots, 10 to 15 minutes more.
6. Plate chicken and pour sauce into a serving bowl.