Oven Baked Barbecued Chicken

6
Servings
15m
Prep Time
75m
Cook Time
1h 30m
Ready In


"If you can’t grill outdoors this is the next best thing! There are very few ingredients to this recipe but the chicken bakes out so delicious, it’s the rack-in-the-pan method that is used and really makes all difference to the flavor, so you will need a rack that will fit into a baking sheet to make this chicken, I use my #recipe64 or use your own favorite, I have stated 2 cups BBQ sauce more won’t hurt and save a little to baste the chicken towards the end of cooking If you are using frozen thawed chicken pieces make certain to hand-squeeze out as much moisture as possible from the chicken before starting this recipe"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (226.8 g)
  • Calories 428.6
  • Total Fat - 29.4 g
  • Saturated Fat - 7.9 g
  • Cholesterol - 215.5 mg
  • Sodium - 205.3 mg
  • Total Carbohydrate - 0.4 g
  • Dietary Fiber - 0 g
  • Sugars - 0 g
  • Protein - 38.4 g
  • Calcium - 20.4 mg
  • Iron - 1.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg

Step 1

Set oven to 350 degrees (oven rack set to lowest position).

Step 2

Grease a 15 x 10-inch jelly-roll pan or large baking sheet.

Step 3

Fit a rack into the pan then grease the rack for easy clean-up.

Step 4

Pat the chicken completely dry using paper towels then place skin-side down onto the rack.

Step 5

Season each piece of chicken with seasoned salt, black pepper and garlic powder; turn the chicken skin-side up and season again.

Step 6

Cover with foil and bake in a preheated oven for 45 minutes.

Step 7

Remove from the oven then brush with barbecue sauce on both side (make certain to place the chicken skin-side up again)

Step 8

Return to oven and bake uncovered for another 30 minutes (although it is not necessary you may baste the top of the skin with more sauce about halfway through cooking)

Tips & Variations


No special items needed.

Related

CeeCeeinNH

I made half a recipe and used all thighs. I used my old standby Sweet Baby Ray's and we enjoyed every last thigh. Meat was so tender and juicy!

review by:
(20 Feb 2021)

KeeWee

Making my chicken this way resulted in very tender chicken and a delicious glazed chicken that didn't get burnt and tasted great. It clung to the skin too, which I liked. I am going to try doing things this way with skinless chicken and see how it works. Thanks!

review by:
(8 Mar 2014)

BrookeTheCook

Loved it - this was super easy and I enjoyed how the sauce really stuck on the chicken without being runny like it sometimes can when you bake chicken. Great method with wonderful results. I just did chicken thighs and they took the entire time to fully cook. Also threw a couple of boneless chicken breasts in for the last 35 minutes to save for the rest of the week. Works great for boneless meats too!

review by:
(23 Jan 2012)