Baked Chicken Recipe
Baked Chicken Recipe photo by Taste of Home

Baked Chicken Recipe

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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.
TOTAL TIME: Prep: 15 min. + cooling Bake: 50 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + cooling Bake: 50 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 each: 465 calories, 22g fat (6g saturated fat), 131mg cholesterol, 682mg sodium, 23g carbohydrate (16g sugars, 1g fiber), 43g protein


  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

Full-Bodied White Wine

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

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Reviewed May. 16, 2015

"This chicken was just okay. The sauce wasn't all that flavorful in my opinion, and the chicken just tasted like chicken with little or no boost of taste from the sauce. I've got recipes for oven barbecued chicken that are a lot more flavorful. I"

Reviewed Dec. 31, 2014

"I made this chicken one night for supper. My family enjoyed it. I thought the sauce was great! It was fast to put together and turned out well."

Reviewed Dec. 9, 2012

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

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."

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."

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