Combine the tomatoes, onion and garlic cloves in a roasting pan.

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Place the chicken, skin side up, in a large roasting pan.

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Arrange chicken in single layer in a shallow roasting pan.

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Next, remove the rack from the now-empty roasting pan.

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When this sticky mixture turns light brown, put a strainer on top of the saucepan, and pour all the turkey juices from the roasting pan into the saucepan (ask one of your helpful guests to hold the strainer steady).

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"Instead of pan-roasting 10 chickens, with barbecue you're cooking a large piece of meat all at once, it's a bit more efficient, " says Mr. Perry Lang, founder and former owner of Daisy May's BBQ in New York City.

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Given its firm texture, goat is particularly wonderful when cooked in a moist-roasting style, where it softens and infuses the pan juices with its robust taste.

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