Regardless of what it's called, chicken doesn't require classic braising. It has no connective tissue to break down with long cooking. But it can work to sear it and finish cooking it on the range top with a complex of things that will cook down to a sauce. That's also often called braising.
There is often a need to keep a whole chicken in an oven from drying out, but that's more flavorfully accomplished by doing things like rubbing butter under the skin and/or brining. I think if you put a chicken in a closed pot with water, it's pretty much a stewed chicken, a not very interesting dish.
I've never in my life poured bottled BBQ sauce over chicken and oven baked it, but I would think that, with all the thickeners and sugar in most bottled BBQ sauces, it might well burn before the chicken was done. Chicken pieces do so nicely just coated with oil and salt and cooked on a sheet in a hot oven that just finishing them off with sauce at the end in the oven would be better. Or work up a dry rub of the same spices as the BBQ sauce. I think wet methods of attempting things like hot wings tend to leave the chicken unappealingly soft and waterlogged.
And to bring two branches of the thread together, I had help with the potato consumption, including the chickens who were enthusiastic about the potato, although that's no guide, since they are enthusiastic about most anything that's not their usual layer pellets. Aging bananas and remains of corn on the cob are winners with them.
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen