From : Susie Sams
I love this recipe because it’s so flexible. I’ve done it with chicken pieces as well as a whole chicken. If you’re wanting a slow roast chicken you can cut out the backbone of the chicken and lay it as flat as you can, then baste it with the sauce as it’s cooking. I love doing a 3-4lb chicken for 2-3 hours in the oven at a low temp – 150C for me, uh… 325F? My Internet is down at the moment, or I’d look it up.
Etc. So the idea is a want a sweet, tangy sauce. I usually mix it in a sauce pan or frying pan to start with – get the onion cooked down. Then you add the sauce parts until you like the taste. Baste the chicken, or if it’s pieces, just plop the pieces in the sauce and turn them every 20-30 min. I’m not a “rules follower” cook. I tend to do whatever works for me at the time. Hope that’s okay for what you’re after! This is so yummy over rice and with a vege on the side.