Preheat oven to 375 degrees F.

Remove skin from chicken and pat dry. *Note, you can also cook with the skin on and crisp it under the broiler. You can also use thighs or breasts but you may need to adjust the cooking time.

Spray a 13x9-inch baking dish generously with nonstick cooking spray and arrange chicken in it; close together but not completely touching (you may need to use two pans, depending on the size of your drumsticks - you just need to use a deep pan, not a baking sheet). Season both sides of the chicken with salt and pepper.

Slide the pan into the oven uncovered, and roast for 30 minutes. Remove from the oven and brush barbecue sauce onto the chicken. Roast for an additional 15 minutes and brush again with the sauce.

Brush chicken one last time, then turn on the broiler and broil chicken for several minutes to help caramelize the sauce; about 4-5 minutes, watching closely to avoid burning. If using skin-on chicken this will also help to crisp the skin.

Remove from the oven and tent with foil. Let stand 10 minutes before serving. Garnish with fresh minced parsley if desired.