Baked Chicken Recipe
Baked Chicken Recipe photo by Taste of Home

Baked Chicken Recipe

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 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.

Full-Bodied White Wine

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

Reviews for Baked Chicken

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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