BBQ Chicken with Potatoes

Lilia Rosenstein

2 ½ lbs chicken drumsticks (remove skin and fat)
2 ½ lbs chicken breasts (remove skin and fat)
2 large Idaho potatoes – skin peeled and cut into large chunks
brown sugar
3 medium sized onions (or 2 large) – may mix different kinds of onions – cut into rings
10 Tbs KC Master Piece Original BBQ Sauce
8 Tbs Heinz BBQ Hearty Original Sauce
5 Tbs Heinz Ketchup
2 tsp Kosher salt
½ tsp black pepper
1 tsp garlic salt
1 tsp your favorite food seasoning or soup enhancer
5-7 cloves fresh garlic (cut into small pieces – lengthwise)
3 Tbs cold water

Preheat oven to 375 degrees.

In medium sized pot, cover potatoes with cold water.

Add one medium sized onion, ¾ tsp salt, 1 medium sized onion, 2 cloves of garlic.  bring to a boil, then decrease temperature to slow boil.

Cover with a lid.  Boil until mostly ready, but not all the way.

Drain liquid from potatoes and let potatoes cool.

Spray olive oil over deep cooking dish.

Mix all ingredients except potatoes.  Put in dish, add on 3 Tbs water.

Place in the oven.

In the last 20 minutes of cooking, add potatoes to the mixture – mixing with the sauce.

Continue to bake.  Stir occasionally.