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Baked Chicken Recipe
Baked Chicken Recipe photo by Taste of Home

Baked Chicken Recipe

Read Reviews (6)
3.83 6
Publisher Photo
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.
TOTAL TIME: Prep: 15 min. + cooling Bake: 50 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + cooling Bake: 50 min.
MAKES: 4 servings

Ingredients

  • 1 broiler/fryer chicken (3 pounds), cut up
  • 1 tablespoon King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. Stir in the remaining ingredients. Pour over chicken. Cover and refrigerate for 2-4 hours.
  3. 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.
Originally published as Baked Chicken in Taste of Home August/September 2001, p35

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.

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

Reviews for Baked Chicken(6)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Dec. 9, 2012

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

MY REVIEW
Reviewed Dec. 9, 2012

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.

MY REVIEW
Reviewed Jan. 11, 2012

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

MY REVIEW
Reviewed Aug. 19, 2010

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

MY REVIEW
Reviewed May. 23, 2009

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

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