Preheat the oven to 400F/200C. Line a sheet pan with foil (for easier clean-up) and drizzle with 1 tbsps olive oil to coat the bottom of the pan.

To make the sauce, heat the oil in a small saucepan over medium-low heat. Then sautè the onions until soft and translucent, about 5 minutes. Add the minced garlic and cook about 2 minutes more until fragrant. Then stir in the remaining sauce ingredients and bring to a simmer. Reduce the heat to low and cook until slightly thickened, about 10 minutes, stirring often.

Now, make the rub by stirring together the salt, paprika, pepper, garlic powder and lemon zest. Season the chicken pieces all over with the rub. Place the chicken pieces skin side down on the baking sheet and drizzle with the other tbsp of olive oil. Place in the oven and bake for 20 minutes.

Reserve about a cup of the bbq sauce in a separate small bowl. Then once the chicken has baked for 20 minutes, remove it from the oven and turn the oven up to 425F/ 218C. Using a basting brush, baste the chicken all over with the sauce, carefully turn the chicken over and baste the other side. Bake for another 10 minutes. Then remove from the oven, baste both sides of the chicken again and continue to bake for about 10 minutes more. (If you're using boneless, skinless chicken breasts, they will bake for a shorter amount of time, probably closer to 30-35 minutes total, so you can baste in shorter intervals.)

Once the chicken is done, (a meat thermometer inserted into the thickest part should register 165F,) remove it from the oven, or if you want crispier skin, you can place it under the broiler for about 2 minutes. Serve with the reserved sauce and enjoy.