Lemon Pepper Barbecued Chicken

Preheat oven to 350 degrees.

Prepare Lemon Pepper Barbecue Sauce: In a small heavy saucepan over medium heat, cook onion in oil until softened, stirring often. Stir in garlic and cook a minute longer. Stir in tomato sauce, brown sugar, basil, mustard, paprika, black and cayenne peppers, allspice, lemon zest, lemon juice and vinegar.

Bring to a simmer over lowest heat setting and cook, covered, 15 minutes. Cool to room temperature for use right away, or refrigerate in glass or plastic container for up to 2 weeks.

Strip skin from chicken and discard. Trim off fat. Coat each piece of chicken with about 2 tablespoons of the Lemon-Pepper Barbecue Sauce. Arrange in single layer in baking pan.

Bake 45 minutes to 1 hour, or until juices run clear when thickest part is pierced.

Note: You can use the Lemon-Pepper Barbeque Sauce as a basting sauce and/or marinade for skinless chicken pieces or for lean pork roasts and chops.

Per serving (chicken breast): 171 calories, 27 grams protein, 5 grams carbohydrate, 4 grams fat, 73 milligrams cholesterol, 235 milligrams sodium.

Per serving (chicken leg and attached thigh): 336 calories, 40 grams protein, 7 grams carbohydrate, 16 grams fat, 138 milligrams cholesterol, 476 milligrams sodium.

Lemon-Pepper Barbeque Sauce: Per 2-tablespoon serving: 29 calories, 1 gram protein, 5 gram carbohydrate, 1 grams fat, 0 cholesterol, 172 milligrams sodium.