I enjoy this one because it is easy and super tasty. You can make the sauce the night before if you want it to be a quicker meal, but its not necessary. Note I did a half recipe because it was just the 2 of us, and I used a breast because that is what we like (and I had a lot of left over sauce), but the original recipe calls for 12 bone-in skin on chicken thighs, so work it out how you want to. I almost forgot to mention, this is from Ree Drummond’s Dinnertime book (as if you couldn’t guess by now).
Preheat the oven to 400 degrees, and then make the sauce. In a medium sauce pan, add 1 1/2 C BBQ sauce (we used Sweet Baby Rays, surprise, surprise), 1/2 C peach preserves (found this at Albertsons), and 1 large clove of garlic grated. Stir the mixture together with a whisk and heat over medium heat till piping hot and well combined. Remove from the heat and set aside. I usually split this into 2 bowls so that I have one for basting and one for dipping because I am a crazy sauce person.
Now for the chicken. Drizzle a baking sheet with olive oil and lay out the chicken breast (pretty side down if you care or skin side down if you are doing the thighs). Roast in the oven for 25 minutes. Brush the chicken all over with the sauce, then carefully flip them (careful not to tear the skin if you are doing the thighs). Baste this side of the chicken and then put back in the oven for 7-8 minutes. Brush on more sauce, then bake another 7-8 minutes. One more time, brush on more sauce, then turn up the oven to 425 degrees and roast for 5-7 minutes or until the chicken is cooked through. The edges should be blackened a bit and it should look nice and sticky. Remove from the oven and let rest for 10 minutes.
While that is resting, open the can of Bush’s Baked Beans (we used the Brown Sugar and Bourbon Grillin Beans), and pour into a small sauce pan. Turn heat to low and cook, stirring regularly, till heated through. It should be ready to go when the chicken has rested. Serve up the chicken, with the baked beans on the side, and the sauce for dipping. Enjoy!