Pat down the chicken well with a paper towel.
Using a pair of scissors remove the back bone of the chicken. Do not discard this part, freeze it so you can use it for a good stock later on.
Crumble the broth cubes over the chicken on both sides and salt & pepper both sides.
Bake it at 425 degrees for 25 minutes, coat the chicken with the BBQ sauce and add vegetables if desired. Put it back in the oven for an additional 25 minutes. Baste the chicken with more BBQ sauce and continue cooking for 10 more minutes or until the meat thermometer indicates 165 degrees on the thickest part of the thighs.
Wait about 5 minutes before cutting the chicken so the juices settle. A few minutes before taking the chicken out of the oven, cover it completely with the barbecue sauce and continue cooking it for a minute longer.
¾ teaspoon salt
½ teaspoon of ground pepper
¾ teaspoon paprika
2 teaspoons sugar
¼ teaspoon of garlic powder
1/3 cup of ketchup
1/3 cup of tomato juice
1 small onion finely cut
2/3 cup of water
¼ cup of vinegar or lemon
1/2 teaspoon of Worcestershire sauce
2 tablespoons butter
2 tablespoons of apricot marmalade
Mix all the ingredients in a small saucepan, stirring well under medium heat until it boils. Keep the sauce warm under low heat until using it.