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Chicken and Sunday dinner belong together. During my married life on a dairy farm, I'd make and bake chicken before church. — Esther Shank, Harrisonburg, Virginia
Nutritional Facts 3 ounces cooked chicken equals 302 calories, 18 g fat (6 g saturated fat), 77 mg cholesterol, 483 mg sodium, 12 g carbohydrate, trace fiber, 21 g protein.
Originally published as Oven Barbecued Chicken in Taste of Home February/March 1993, p37
Chopped Onion SubstituteWhen there’s no time to chop onions, onion powder is one option. Substitute 1 tablespoon of onion powder for one medium chopped onion. For the best onion flavor, use frozen chopped onions or dried minced onion (found in the spice aisle). One tablespoon of dried minced onion equals 1/4 cup minced raw onion.
When there’s no time to chop onions, onion powder is one option. Substitute 1 tablespoon of onion powder for one medium chopped onion. For the best onion flavor, use frozen chopped onions or dried minced onion (found in the spice aisle). One tablespoon of dried minced onion equals 1/4 cup minced raw onion.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Mar. 27, 2013 by lisa53202
This is easy and good.
Reviewed on Jul. 28, 2012 by caitlin4978
One of my all-time favorites from this magazine - I'm saving it online because my paper copy is tattered and stained! I usually use dark meat chicken for this dish so I have never had a problem with it drying out as some reviewers mentioned. I sometimes use the barbecue sauce by itself for other recipes.
Reviewed on May. 28, 2012 by Jan2
Forgot to say: I removed the skin from the chicken and did not brown it before adding sauce, just put the sauce over the raw chicken in the casserole.
Haven't made this for a while. When i saw the recipe in my book, i had marked it "yummy"! Made it for tonights supper. I did cover it part way thru, so the thinner pieces didn't dry out. I basted it during cooking time too. Still Yummy!
Reviewed on Apr. 23, 2012 by Kris Countryman
What a nice sauce. I did bake the chicken covered for awhile then uncovered it to finish. I think I baked it about an hour and a half. It was very tender.
Reviewed on Feb. 22, 2012 by kristylee3
This was very tasty and easy to make. I used boneless/skinless chicken breast and cut them in medium sized chunks. I rolled them in cracked pepper and flour and browned them in a little canola oil before putting the chicken in the casserole dish. I made the sauce as instructed. We enjoyed this very much and the left overs tasted just as good. Thank you for a great recipe!
Reviewed on Jul. 05, 2011 by Bodacious-Baker
This recipe is awesome! I specifically searched for this recipe because I haven't made it in a while and didn't want to look through which of my recipe mags it was in lol.. I can't wait to taste this again tonight!
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