NYT Baked Chicken With Hibiscus Barbecue Sauce

Step 1: Barbecue sauce:

Step 2: To a medium saucepan, add vinegar, hibiscus flowers, onion, mustard, Worcestershire sauce, red pepper flakes, cayenne, paprika, salt, pepper and ½ cup water.

Step 3: Bring to a simmer over medium-high heat, then stir in brown sugar, ketchup, garlic and whole habanero that you have poked holes in.

Step 4: Return the sauce to a simmer and cook over medium-low, stirring frequently, until the sauce is thick enough that it streams off a spoon, 20 to 25 minutes.

Step 5: Let cool slightly.

Step 6: Remove pepper

Step 7: Then strain the sauce in a strainer set over a bowl, pressing hard on the solids.

Step 8: (Or just use immersion blender after removing flowers)

Step 9: Be sure to scrape the sauce off the underside of the strainer.

Step 10: Meanwhile, as the sauce simmers, roast the chicken:

Step 11: Heat the oven to 425 degrees.

Step 12: Pat the chicken legs and thighs dry and trim off any excess fat, leaving the skin intact.

Step 13: Combine the seasoned salt, garlic powder, onion powder, pepper, paprika and thyme in a small bowl and rub all over the chicken.

Step 14: Place the legs and thighs on a rimmed sheet pan, drizzle them with olive oil, and bake until golden brown but just shy of cooked through, about 40 minutes.

Step 15: Once the chicken is golden brown, brush it generously with the barbecue sauce, and return back to the oven and bake for another 20 minutes until chicken is done.