Kittencal's Easy Oven-Baked Barbecued Chicken
This is such an easy recipe I wasn't going to even bother posting it, I have been making this for years and when you can't barbecue outside this is the next best thing! Sweet Baby Ray's BBQ sauce works really well or use your own favorite. I most always use my recipe and prepare the sauce a day ahead. I did not list the amounts for the seasoned salt and garlic powder as I never measure but probably use about 2 teaspoons each for all the chicken pieces, I usually use about 2 cups sauce but a little more or less is fine. Boneless, skinless chicken breasts work well also but cooking time will need to be reduced, you will love this!
This is such an easy recipe I wasn't going to even bother posting it, I have been making this for years and when you can't barbecue outside this is the next best thing! Sweet Baby Ray's BBQ sauce works really well or use your own favorite. I most always use my recipe and prepare the sauce a day ahead. I did not list the amounts for the seasoned salt and garlic powder as I never measure but probably use about 2 teaspoons each for all the chicken pieces, I usually use about 2 cups sauce but a little more or less is fine. Boneless, skinless chicken breasts work well also but cooking time will need to be reduced, you will love this!
- Carbohydrate 0.1697740625 g
- Cholesterol 172.5 mg
- Fat 34.641469375 g
- Fiber 0.034715624332428 g
- Protein 42.8165859375 g
- Saturated Fat 9.913879375 g
- Serving Size 1 1 -6 serving(s) (231g)
- Sodium 451.759375 mg
- Sugar 0.135058438167572 g
- Trans Fat 2.94449437500001 g
- Calories 495 calories
Step-by-step
- Set oven to 350 degrees F (set oven rack to bottom position).
- Grease a jelly-roll pan (it is best to cook the chicken on a rack that fits in the jelly-roll pan, if you do not have a rack then just sit the chicken in the pan).
- Pat chicken dry using paper towels, then place skin-side down on the jelly-roll pan.
- Season the chicken with seasoned salt, garlic powder and black pepper.
- Turn skin-side up and season again.
- Cover the pan with foil and bake for 45 minutes.
- Remove from oven and carefully drain all fat from the pan.
- Pour the barbecue sauce over the chicken turning the pieces over to coat with the sauce (place skin-side up again in pan).
- Return to oven UNCOVERED and bake for about 30 minutes more or until if cooked through.
My Go-To Weeknight Dinner: Oven-Baked Barbecued Chicken
As a busy working mom, time is my most precious commodity. Dinner needs to be quick, easy, and, most importantly, delicious. That’s why this oven-baked barbecued chicken recipe has become a staple in our home. Forget complicated marinades and hours of prep work – this recipe is all about simplicity without sacrificing flavor. It’s so easy, I almost didn't even bother sharing it! But then I thought, why not share a little piece of my everyday life, a recipe that consistently brings joy to my family?
The beauty of this recipe lies in its adaptability. You can use any barbecue sauce you have on hand – Sweet Baby Ray's is a personal favorite, but feel free to experiment! I often make my own sauce ahead of time, giving it a chance to develop its flavor profile. The amount of seasoning is also flexible; I rarely measure, but a couple of teaspoons each of seasoned salt and garlic powder works perfectly for a whole chicken. Even the type of chicken can be adapted – bone-in, skin-on chicken provides maximum flavor and texture, but boneless, skinless breasts are a great alternative, just adjust the cooking time accordingly.
This recipe has been a lifesaver on those evenings when I'm tired and don't feel like spending hours in the kitchen. The oven does all the hard work, leaving me with tender, juicy, and flavorful chicken that the entire family loves. Served with some simple sides – a fresh salad, roasted vegetables, or even some fluffy mashed potatoes – it makes for a complete and satisfying meal. It’s a recipe that's been perfected over years of use, refined to its simplest form, and always delivers.
The process itself is incredibly straightforward. I typically start by patting the chicken pieces dry to ensure they crisp up nicely in the oven. Seasoning both sides generously adds to the overall flavor. Baking the chicken, covered, for the first 45 minutes keeps it moist, and then removing the foil for the last 30 minutes allows the sauce to caramelize and the chicken to brown beautifully. A jelly-roll pan is great for this as it allows for even cooking. A rack placed inside the pan will also allow excess fat to drain, leading to crispier chicken. But if you don’t have a rack, just place the chicken directly in the pan. The draining step helps keep the chicken from being too greasy, which is a nice touch.
This oven-baked barbecued chicken recipe isn’t just about the convenience; it’s about the taste. The combination of smoky barbecue flavor, tender chicken, and perfectly crisped skin is always a crowd-pleaser. It's a recipe I’m happy to share, not only because it's easy but also because it represents a small piece of my life, a simple recipe that brings a lot of joy.
So, the next time you're looking for a quick, easy, and delicious weeknight dinner, give this recipe a try. You'll find yourself making it again and again, just like I do. It’s more than just a meal; it’s a memory maker, a taste of home, and a simple pleasure in the midst of a busy life. Enjoy!
