Kickin' Oven Barbecued Chicken

My grandmother always made homemade barbecue sauce anytime my Paw Paw barbecued chicken, and I'm the same way. I just haven't had much success with the bottled sauces (with Jack Daniel's sauce being one exception to that rule, but it seems to work better for ribs than for chicken...more on that later.) This Kickin' Barbecued Chicken recipe is for a super-easy oven barbecue chicken. Play with the spices to add some kick if you like. The amounts listed below will give only a moderate amount of spicy. I usually add a bit more to suit my tastes. Anyway you spice it, you're sure to love this Southern classic.

Kickin' Oven Barbecued Chicken
3 lb. chicken (your desired combo of breast, drumstick, thigh, etc.), skin and fat removed
1 large sweet onion, such as Vidalia or Texas Sweet, thinly sliced
1 small can tomato paste
3 T. white vinegar
3 T. Worcestershire sauce
2 T. brown sugar (or equivalent amount of Splenda brown sugar substitute)
black pepper to taste
salt to taste
1 T. (or more!) crushed red pepper flakes
1 t. dry mustard
1 c. chicken broth or homemade stock (or amount needed to reach desired consistency)
nonstick cooking spray

Preheat oven to 350. Spray a 9 x 13 pan with cooking spray and arrange chicken in pan. Place onion slices on top of the chicken. In a saucepan, mix tomato paste, vinegar, Worcestershire sauce, brown sugar, black pepper, salt, red pepper flakes, mustard, and broth or stock to achieve desired consistency (remember, so moisture will evaporate during the cooking process so you allow for that and don't make it too thick). Heat over medium to medium-high heat to a light simmer and simmer for 5 minutes. Do a taste test and adjust spices and salt as desired. Pour over the chicken and bake for 1 hour or until done.