This recipe can also be made with:
- 3/4 cup KC Masterpiece® Original Barbecue Sauce
- 1 whole broiler-fryer chicken (about 3 pounds)
- 2 cloves garlic, thinly sliced
- 1 tablespoon distilled white vinegar
- 1 tablespoon vegetable oil
Loosen skin from chicken: Starting at neck end, slip fingers between skin and flesh and work them toward tail end to loosen skin over one side of breast. With entire hand underneath skin, free skin from leg, leaving attached at tip of drumstick. Repeat for second side. Using hands, coat chicken between skin and flesh with 1/2 cup barbecue sauce and all garlic, distributing evenly. Tie legs together; place breast side up on roasting rack. Bake at 375°F 50 to 60 minutes. Combine remaining 1/4 cup barbecue sauce with vinegar and oil; brush over chicken during last 15 minutes of baking. (Cover chicken with foil as needed to prevent over browning.)
Recipe only gluten free when made with all gluten free ingredients. Read labels of all packaged ingredients to determine whether they contain gluten.
Makes 4 to 6 servings.