- 6 bone-in, skin on chicken thighs
- Olive oil
- 1 1/2 cups of your favorite barbecue sauce
- 1/4 cup peach preserves
- 2 cloves minced garlic
Place thighs in a shallow baking dish, drizzle with olive oil.
Roast thighs at 400 degrees for 25 minutes.
Meanwhile combine barbecue sauce and preserves until preserves are melted.
Remove chicken from oven and brush with sauce on both sides.
Return chicken to oven and roast 7 minutes.
Remove from oven again and roast 7 minutes.
Remove from oven and brush with remaining sauce and increase heat to 425 degrees and roast for 4 minutes or until internal temperature reaches 165 degrees.