Rinse and pat dry your chicken pieces. Add them to a 9x13 inch baking dish along with the onion and garlic. Add in 3/4 of the sauce and toss all to coat. Make sure all the chicken is laying flat on the bottom of the baking dish (the onion and garlic can be on the top if needed). Brush the remaining marinade on the tops of the chicken pieces. You can cover and marinade or tightly cover with aluminum foil and bake right away. Roast for 45 minutes covered then remove the cover and continue cooking for 15 minutes. Throw on the broiler for 2 minutes to get a nice golden color if necessary. Serve chicken with pan juices and enjoy!
Notes
You can use any bone in and skin on chicken pieces you prefer.