World Class Oven Barbecued Chicken

After  my former father in law had a massive heart attack in the 70'sI found this surprisingly wonderful   recipe in an American Heart Association Cookbook. It  quickly became a favorite  of everyone and I've never found
any thing better in all the decades since.

If  you  are low-carbing, or on a low sodium diet,  it is great- just use low -sugar or low sodium ketchup.

Preheat oven to 350. In a small pan combine 1/4 c. water. 1/4 c vinegar, 3 TB canola oil, 1/2 c ketchup, 3 TB Worcestershire sauce, 1 TB dry mustard, 1-1/2 tsp salt, 1 tsp pepper, 2 TB chopped onion, 5 TB sugar or Splenda. Simmer 10 minutes.    Place 2-3 lbs.   chicken pieces,  bone-in and skin on or off - your choice-   in a 9x 13 baking dish. Pierce with a fork. Spoon half the sauce onto the chicken pieces and bake uncovered for 90 minutes, basting every 20 minutes with remaining sauce. Using boneless  pieces is fine but  you may need to reduce the  overall  cooking time by 15 minutes but  if so, still  baste 3 times during the baking time.

The aroma will have you watching the clock, dying to devour this chicken. It's good with a lot of things  - cheesy or baked potatoes, sour-cream fruit salad, cole slaw or a cornbread casserole - but the chicken is definitely  the star of the meal.