Roasted Chicken with Cider Vinegar Barbecue Sauce

For the Roasted Chicken

1 (3-4 lb.) whole chicken, rinsed, cleaned, patted dry and trussed

6 tablespoons extra virgin olive oil

Kosher salt

Freshly ground pepper

For the Cider Vinegar Barbecue Sauce

1 1/2 cups apple cider vinegar

3/4 cup ketchup

1/2 cup Dijon or spicy mustard

1/3 cup dark brown sugar, firmly packed

2 cloves garlic, minced

1 tablespoon Worcestershire sauce

1 teaspoon cayenne pepper

3 teaspoons kosher salt

2 teaspoons ground black pepper

Preheat oven to 425 F. Bring chicken to room temperature before roasting. Coat the chicken with 3 tablespoons of olive oil and season generously with salt and pepper. Place remaining 3 tablespoons of olive oil in the Dutch oven and set chicken on top, breast side up.

Place the chicken in the oven and roast uncovered for 1 1/2 hours or until meat thermometer registers 155 F in thickest thigh and chicken is golden brown. Allow chicken to rest 15 minutes before carving into quarters.

While the chicken is resting, in a stainless-steel saucepan over medium heat, simmer all ingredients until the sugar has dissolved and the sauce has thickened, approximately 8 to 10 minutes. Pour over hot chicken quarters or serve as an accompaniment for dunking.