I roasted this whole chicken on a rack, uncovered for about 1 3/4 hours at 350 degrees by simply seasoning it with salt and pepper inside and out and into the cavity I stuffed some chopped onion, garlic and a few sprigs of thyme.
In the last 45 of cooking time I just brushed the whole chicken with the barbeque sauce every 10 to 15 minutes.
In a small saucepan, cook slowly over medium low heat until well softened and beginning to caramelize:
3 Tbsp olive oil
3 Cloves chopped garlic
1 medium red onion, chopped
2 Cups plain tomato sauce
1/2 Cup maple syrup
1/4 Cup apple cider vinegar
1 to 2 tsp. ground chipotle powder (according to taste)
1 tsp. black pepper
1/2 tsp. ground dry thyme
1 tsp. salt
Simmer slowly for about 20-30 minutes or until reduced by about 1/4 the initial volume, stirring often.
When cool, puree in a blender or food processor until smooth.
Makes about 2 1/2 cups.