Oven Barbecued Chicken Recipe
Oven Barbecued Chicken Recipe photo by Taste of Home

Oven Barbecued Chicken Recipe

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5 29 35
Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES: 8 servings

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

Nutritional 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.

Directions

  1. Preheat oven to 350°. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Remove to paper towels to drain.
  2. 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.
  3. 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.
Originally published as Oven Barbecued Chicken in Taste of Home February/March 1993, p37

Full-Bodied White Wine

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


Reviews for Oven Barbecued Chicken

AVERAGE RATING
(35)
RATING DISTRIBUTION
5 Star
 (28)
4 Star
 (7)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 9, 2016

"Who needs bottled barbecue sauce with this easy to make and tasty recipe? I used boneless, skinless chicken breasts, but didn't brown them. I put them in a pan, poured the sauce over them and baked it at 350 for 1 hour."

MY REVIEW
Reviewed Jan. 5, 2016

"I made this for dinner last night and was not disappointed! Everyone in the family enjoyed it. The sauce is the perfect mix of tangy and sweet, and the chicken was perfectly tender after the 45 minutes. There was a breast leftover, and I thinly sliced it and coated it with leftover sauce for an amazing chicken sandwich for lunch today! This will definitely become part of the regular rotation."

MY REVIEW
Reviewed Oct. 19, 2015

"great flavor and very easy to make. will make again."

MY REVIEW
Reviewed Jul. 9, 2015

"Delicious! I used bone-in thigh/leg pieces and cut them to separate the thighs from the legs to make four servings of two pieces each. Easy recipe with great results!"

MY REVIEW
Reviewed Feb. 15, 2015

"Just excellent for sandwiches on good rolls! I lightly browned bone-in, skin-on chicken thighs in a skillet, then put them into the slow cooker, with the other ingredients, on low for 7 hours. Then I removed the pieces, took off the skin and discarded that with the bones, and shredded the chicken. I skimmed the fat from the top of the barbecue sauce before returning meat to the sauce. It's really very delicious."

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