Recipes & Cooking Recipes by Ingredient Chicken Baked Chicken Best Oven-Barbecued Chicken 4.4 (91) 6 Reviews This BBQ chicken recipe will be the star of your next cookout. Of course, instead of firing up the grill, this tasty barbecue chicken recipe falls into the category of oven baked chicken recipes. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 1, 2013 Rate PRINT Share Trending Videos Close this video player Photo: Blaine Moats Prep Time: 25 mins Bake Time: 45 mins Total Time: 1 hr 10 mins Servings: 6 Jump to Nutrition Facts Ingredients 4 pound meaty chicken pieces (breast halves, thighs, and/or drumsticks) 2 tablespoon vegetable oil ¼ cup butter 1 cup finely chopped onion (1 large) 2 tablespoon kosher salt 1 tablespoon minced garlic (6 cloves) 1 tablespoon paprika 1 tablespoon chili powder 1 ½ teaspoon crushed red pepper ½ teaspoon freshly ground black pepper 1 ½ cup water 1 cup cider vinegar 1 cup packed dark brown sugar 2 tablespoon Worcestershire sauce 1 cup tomato paste ¼ cup molasses Directions Preheat oven to 375°F. Line a 15x10x1-inch baking pan with parchment paper or foil; set aside. Skin chicken. In an extra-large skillet heat oil over medium heat. Add chicken; cook until browned on all sides, turning to brown evenly. If necessary, brown chicken in batches, adding more oil if needed. Drain chicken well. Arrange chicken pieces, bone sides up, in the prepared baking pan. Bake for 35 minutes. Meanwhile, for sauce, in a large saucepan melt butter over medium-low heat. Add onion, salt, and garlic; cook for 10 to 15 minutes or until onion is tender, stirring occasionally. Add paprika, chili powder, crushed red pepper, and black pepper; cook and stir for 1 minute more. Add the water, cider vinegar, brown sugar, and Worcestershire sauce; bring to boiling. Whisk in tomato paste and molasses until smooth. Boil gently, uncovered, for 15 to 20 minutes or until sauce is thickened and reduced to about 4 cups, stirring occasionally. Turn chicken pieces bone sides down. Transfer 1 cup of the sauce to a small bowl; brush this sauce over the chicken. Bake for 10 to 20 minutes more or until chicken is no longer pink (170°F for breasts; 180°F for thighs and drumsticks). Reheat some of the remaining sauce; pass with the chicken. Store any remaining sauce in an airtight container in the refrigerator for up to 1 week. Rate It Print Nutrition Facts (per serving) 396 Calories 14g Fat 27g Carbs 40g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 396 % Daily Value * Total Fat 14g 18% Saturated Fat 4g 20% Cholesterol 158mg 53% Sodium 1240mg 54% Total Carbohydrate 27g 10% Total Sugars 23g Protein 40g 80% Vitamin C 6.7mg 7% Calcium 59mg 5% Iron 2.4mg 13% Potassium 848mg 18% Folate, total 10mcg Vitamin B-12 0.5mcg Vitamin B-6 1.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.