Slathering bottled barbecue sauce and these 2 ingredients over raw chicken leg quarters into a roasting pan for a mouthwatering feast your family will constantly beg for

This oven-baked 4-ingredient sticky BBQ chicken is the kind of weeknight recipe you lean on when you’re tired but still want something that feels like a feast. It leans unapologetically on a good bottled barbecue sauce, plus two pantry staples, to create a glossy, caramelized coating over juicy chicken leg quarters. The technique is very simple—slather everything over raw chicken right in a roasting pan—yet you still end up with that slow-cooked, cookout flavor the Midwest is so fond of, without having to fire up a grill.

Serve these sticky BBQ chicken leg quarters with classic comfort sides: a simple green salad, coleslaw, or steamed green beans to cut the richness, and something starchy to soak up the extra sauce—think buttered corn, roasted potatoes, or a pan of cornbread. If you’d like to lean into a cookout theme, add baked beans and a crunchy pasta salad. A crisp lager, iced tea with lemon, or a light red wine like a chilled Beaujolais pairs nicely with the sweet-smoky flavors.

Servings: 4

4 bone-in, skin-on chicken leg quarters (about 3 to 3 1/2 pounds total)

Preheat your oven to 400°F (200°C). Lightly grease a roasting pan or a 9x13-inch baking dish with nonstick cooking spray or a thin film of neutral oil to help prevent sticking and make cleanup easier.

Pat the chicken leg quarters dry with paper towels. This helps the sauce cling better and encourages the skin to brown. If desired, season both sides of the chicken lightly with kosher salt and black pepper.

In a medium bowl, stir together the bottled barbecue sauce, honey, and Worcestershire sauce until smooth and well combined. This trio will be your sticky glaze—thick, glossy, and just sweet enough to caramelize in the oven.

Arrange the raw chicken leg quarters in a single layer in the prepared roasting pan, skin side up. Make sure there is a bit of space between each piece so hot air can circulate and the chicken roasts rather than steams.

Using a spoon, silicone spatula, or your clean hands, generously slather the barbecue sauce mixture all over the raw chicken leg quarters, turning them to coat both sides. Finish with the chicken skin side up and spoon any remaining sauce over the tops, making sure every surface is well covered for maximum stickiness.

Transfer the roasting pan to the preheated oven and bake for 35 minutes, uncovered. About halfway through, baste the chicken by spooning some of the bubbling sauce from the pan back over the pieces to build up that glossy coating.

After 35 minutes, baste the chicken again with the pan juices and sauce. Continue baking for another 10 to 20 minutes, or until the chicken is cooked through, the sauce is thick and sticky, and the skin is caramelized in spots. The internal temperature should reach at least 165°F (74°C) at the thickest part, but for leg quarters I like to go closer to 180°F (82°C) for more tender, pull-apart meat.

If you’d like a deeper char on the sauce, switch the oven to broil for the last 2 to 3 minutes, watching very closely so the sugars in the sauce don’t burn. A few dark spots are delicious; completely blackened is not.

Remove the roasting pan from the oven and let the chicken rest for 5 to 10 minutes. This allows the juices to settle back into the meat and the sauce to thicken slightly on the surface. Spoon some of the sticky pan sauce over the leg quarters just before serving.

You can easily adapt this basic method while keeping the core idea—slathering bottled barbecue sauce and two simple ingredients over raw chicken leg quarters—intact. For a smokier profile, use a smoky barbecue sauce and add 1/2 teaspoon smoked paprika into the sauce mixture. For a bit of heat, stir 1 to 2 teaspoons hot sauce or a pinch of cayenne into the barbecue sauce before slathering. If you prefer a tangier finish, drizzle 1 to 2 teaspoons apple cider vinegar into the sauce mixture; it brightens the sweetness nicely. You can also swap honey for brown sugar in equal measure for a deeper molasses note. If you want extra saucy chicken, double the sauce mixture and reserve half to warm separately on the stovetop; serve it on the side rather than adding it raw to the pan so it stays food-safe. Food safety tips: Always start with raw chicken that is cold from the refrigerator and within its use-by date. Patting it dry helps with browning but be sure to wash your hands thoroughly with soap and water after handling raw poultry. Use separate cutting boards and utensils for raw chicken and ready-to-eat foods to avoid cross-contamination. When slathering the sauce over the raw chicken, any leftover sauce in the bowl is considered contaminated; do not use it as a dipping sauce unless it has been boiled for at least 1 minute. The safest option is to make extra sauce and keep a portion separate that never touches the raw meat. Use an instant-read thermometer to confirm the chicken reaches at least 165°F (74°C) in the thickest part, avoiding the bone. Refrigerate leftovers within 2 hours in a shallow container, and reheat to 165°F before eating.