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Baked Chicken Recipe

Baked Chicken Recipe photo by Taste of Home

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A tangy form-scratch sauce makes this tender chicken extra flavorful. My mom is an excellent cook who has fixed delicious dishes like this one for years. If you're in a hurry, just prepare it ahead and pop it in the oven when you get home.

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Baked Chicken Recipe

Prep: 15 min. + cooling Bake: 50 min.

Yield: 4 Servings

15 50 65

Ingredients

1 broiler/fryer chicken (3 pounds), cut up
1 tablespoon all-purpose flour
1/4 cup water
1/4 cup packed brown sugar
1/4 cup ketchup
2 tablespoons white vinegar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 small onion, chopped
1 teaspoon ground mustard
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

Place chicken in a greased 13-in. x 9-in. baking dish. In a large saucepan, whisk flour and water until smooth. Stir in brown sugar, ketchup, vinegar, lemon juice and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
Stir in the remaining ingredients. Pour over chicken. Cover and refrigerate for 2-4 hours.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until chicken juices run clear. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 465 calories, 22 g fat (6 g saturated fat), 131 mg cholesterol, 682 mg sodium, 23 g carbohydrate, 1 g fiber, 43 g protein.

Originally published as Baked Chicken in Taste of Home August/September 2001, p35

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Baked Chicken

Baked Chicken

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Reviewed on Dec. 09, 2012 by deninejaxn

I made this and no one in the family ate the chicken.

Reviewed on Dec. 09, 2012 by deninejaxn

I made this and no one in the family ate the chicken. If I were to ever make again I would leave the onion out of the recipe and I would not thicken the sauce. I think it would be better if the chicken could adsorb the sauce while marinading. The onion was so over powering it gave a liver and onion flavor.

Reviewed on Jan. 11, 2012 by egashag

I love this recipe and make it often. It's so easy and the chicken turns out very juicy and flavorful. Can't miss.

Reviewed on Aug. 19, 2010 by xicota

I made this recipe for dinner tonight and it was a hit! I had to double the recipe for the number of people present. The chicken was very moist and tender, and the sauce was not overpowering, just enough to add a nice flavor. The aroma as it baked was wonderful! This will be one of my "go to" recipes1

Reviewed on May. 23, 2009 by q53267

I am going to fix for dinner 5/24 It sounds great Thanks

Reviewed on Oct. 17, 2008 by PhillipAllan46

This recipe works great with rabbit!