I would give this recipe more stars, but for the unclear instructions. The recipe indicates that 1/4 cup of the sauce should be reserved, but does not mention when to make use of this.
I coated the chicken with the larger amount of sauce, and baked in a rectangular casserole dish for thirty minutes. It would have been a mess if I had used a shallow pan, as the recipe seemed to indicate, for there was a lot of juice.
After thirty minutes, I turned and basted the chicken. When it was completely cooked, I coated it with the reserved sauce and returned it to the oven briefly.
The flavor was very good.