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Oven Barbecued Chicken

Oven Barbecued Chicken
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
8 ServingsPrep: 25 min. Bake: 45 min.

Ingredients

  • 2 tablespoons canola oil
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 3 tablespoons butter
  • 1/3 cup chopped onion
  • 3/4 cup ketchup
  • 1/2 cup water
  • 1/3 cup cider vinegar
  • 3 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons prepared mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • Preheat oven to 350°. In a large skillet, heat oil over medium
  • heat. Brown chicken on both sides. Remove to paper towels to drain.
  • Meanwhile, in a small saucepan, heat butter over medium-high heat.
  • Add onion; cook and stir until tender. Stir in the remaining
  • ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15
  • minutes.
  • Place chicken in an ungreased 13x9-in. baking dish. Pour sauce over
  • chicken. Bake, uncovered, 45-60 minutes or until chicken juices run
  • clear, basting occasionally. Yield: 8 servings.
© Taste of Home 2013

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Oven Barbecued Chicken (continued)

Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013