Baked Chicken Recipe
Baked Chicken Recipe photo by Taste of Home
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + cooling Bake: 50 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 clear. Yield: 4 servings.
Originally published as Baked Chicken in Taste of Home August/September 2001, p35

Nutritional 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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  • 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
  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

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Reviews forBaked Chicken

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MY REVIEW
vewebber58 User ID: 998755 226384
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"

MY REVIEW
aicenhour User ID: 4627743 216483
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."

MY REVIEW
deninejaxn User ID: 7004028 80891
Reviewed Dec. 9, 2012

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

MY REVIEW
deninejaxn User ID: 7004028 32942
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
egashag User ID: 3108167 89327
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
xicota User ID: 944314 55842
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
q53267 User ID: 3164868 88728
Reviewed May. 23, 2009

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

MY REVIEW
PhillipAllan46 User ID: 3481414 89321
Reviewed Oct. 17, 2008

"This recipe works great with rabbit!"

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