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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.
  • 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


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

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Average Rating:
  • vewebber58
    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

  • aicenhour
    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.

  • deninejaxn
    Dec 9, 2012

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

  • deninejaxn
    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.

  • EDavis04
    Aug 14, 2012

    No comment left

  • egashag
    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.

  • s_pants
    Sep 9, 2010

    No comment left

  • johnsen
    Sep 2, 2010

    No comment left

  • xicota
    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

  • q53267
    May 23, 2009

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