Oven-Barbequed Chicken 

 
3 tablespoons olive oil
chicken, cut into quarters
¼ cup cider vinegar
1 medium sized onion, minced
¼ cup catsup
5 tablespoon butter
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons light brown sugar
1 tablespoon paprika
Parsley Sprigs for garnish

1.     Preheat oven to 350°.

2.     Add oil to skillet and heat until almost smoking. Sauté chicken a few pieces at a time, skin side down, in oil about 10 minutes, or until lightly browned. Drain on paper towels.

3.     Place remaining ingredients except parsley in medium-size saucepan and bring to a simmer, stirring. Remove from heat.

4.     Transfer chicken to roasting pan, placing them skin side up.

5.     Pour sauce over chicken and cover lightly with foil. Bake 20 minutes, basting frequently.

6.     After 20 minutes, remove foil and turn up oven temperature to 375°. Continue basting and cooking for another 25 minutes.

7.     To serve, arrange chicken on platter. Skim off any fat from surface of sauce and pour sauce over chicken. Garnish with parsley.