INGREDIENTS

1. 6-8pieces bone-inchicken breasts, with skin or chicken legs, with skin on
2. canola oil, as needed
3. 1/4cupketchup
4. 1/2cupchili sauce(such as Heinz)
5. 2tablespoonslemon juice
6. 1tablespoonWorcestershire sauce
7. 1teaspoon mincedonions
8. salt, to taste
9. pepper, to taste
10. 1dashdried thyme, to taste
11. 1tablespoonbrown sugar
12. 1/2bay leaf, crumbled

DIRECTIONS

1. Heat oil in a deep 12″ size skillet- you will need more or less as needed to brown chicken.
2. Place chicken in the hot oil and brown on all sides, then remove to a paper towel lined plate to drain excess grease.
3. You may need to do this in batches, depending upon pan size.
4. Meanwhile, preheat oven to 325 F and have ready a roasting pan greased lightly with oil; place browned chicken pieces in pan.
5. Combine remaining ingredients and pour over the chicken.
6. Bake for 1 hour or until chicken is fully cooked and juices run clear with chicken is pierced, basting occasionally with the pan juices.