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Baked Chicken

 Baked Chicken
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.
4 ServingsPrep: 15 min. + cooling Bake: 50 min.

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

Directions

  • 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.
  • Stir in the remaining ingredients. Pour over chicken. Cover and
  • refrigerate for 2-4 hours.
  • Remove from the refrigerator 30 minutes before baking. Bake,
  • uncovered, at 350° for 50-60 minutes or until chicken juices run

2 of 2

Baked Chicken (continued)

Directions (continued)

  • clear. Yield: 4 servings.
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.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now