Preheat and prep the pan: Heat the oven to 425°F (220°C). Line a rimmed baking sheet with foil for easy cleanup, and set a wire rack on top if you have one. The rack helps the skin crisp by letting air circulate.

Pat the chicken dry: Use paper towels to remove surface moisture, especially on the skin. Dry skin equals better browning and crisping.

Mix the rub: In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, chili powder, black pepper, and salt. Stir in a drizzle of oil to make a sandy paste.

Season generously: Rub the spice mixture all over the chicken, including under the skin where you can. Place chicken skin-side up on the rack or lined sheet.

Roast, then rotate: Roast for 20 minutes. Rotate the pan front-to-back for even cooking. If using breasts, check them sooner than thighs or drumsticks.

Brush with BBQ sauce: Stir your BBQ sauce with a splash of apple cider vinegar and a few drops of liquid smoke if you like. Brush a thin layer over the chicken. Too much too early can burn, so keep it light.

Finish roasting: Return the chicken to the oven for 10–15 minutes more, brushing one additional light coat of sauce halfway through. Aim for an internal temperature of 170–175°F for thighs/drumsticks and 160–165°F for breasts.

Broil for char (optional): Switch to broil for 1–3 minutes to caramelize the sauce. Watch closely—sugar burns fast.

Rest and glaze: Let the chicken rest 5–10 minutes. Brush with a final thin layer of sauce for shine and extra flavor.

Garnish and serve: Sprinkle with chopped parsley or chives if you like. Serve with corn, slaw, roasted potatoes, or a simple salad.