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Oven BBQ Chicken
Updated April 19, 2024
![Oven BBQ Chicken](https://static01.nyt.com/images/2023/07/14/multimedia/as-oven-bbq-chicken-zpjc/as-oven-bbq-chicken-zpjc-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 1 hour
- Prep Time
- 5 minutes
- Cook Time
- 55 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1(18-ounce) jar barbecue sauce, or 2 cups homemade barbecue sauce
- About 3 pounds bone-in, skin-on chicken leg quarters or thighs, patted dry
- 1tablespoon neutral oil (such as grapeseed)
- 2teaspoons store-bought or homemade chili powder
- 1teaspoon smoked paprika
- Kosher salt (such as Diamond Crystal)
- 1teaspoon apple cider vinegar
Preparation
- Step 1
Heat the oven to 425 degrees. Pour the barbecue sauce into a 9-by-13-inch baking pan or dish, or a large skillet, or another ovenproof vessel that fits the chicken snugly, then shake so the sauce disperses into an even layer.
- Step 2
In a large bowl, toss the chicken with the oil, chili powder, paprika and 1 teaspoon salt until coated. Arrange the chicken, skin side up, on top of the barbecue sauce. Roast until the chicken skin is crisp, 30 to 35 minutes.
- Step 3
Scrape the sides of the pan and stir the barbecue sauce to incorporate the caramelized bits into the sauce. Turn the chicken to coat in the sauce, arrange skin-side-up, then spoon sauce on top of the chicken. Roast until the chicken is sticky and charred in spots, 10 to 15 minutes more.
- Step 4
Transfer chicken to plates. Stir the apple cider vinegar into the sauce remaining in the pan. Serve the chicken with the extra sauce.
Private Notes
Cooking Notes
Made the BBQ sauce from scratch and it was very quick and easy to do and also very good. I really like the flavors in this dish, just think a little less oil in the BBQ sauce would be better and need to really blast the heat to thicken the sauce as mine was too thin.
I’ve started cooking sheet pan chicken recipes like this with chicken on a slightly raised rack ( like a cooling rack). Fat drips below and chicken crisps. Once done you can pour sauce in a bowl and skim off the fat. You get all the flavor of drippings but much less fat.
Who's cleaning this pan?
Or just pour store bought barbecue sauce over chicken and cook.
This is very good and easy - shocking amount of oil came out of the chicken and from the sauce reduction - skimmed that off before using the vinegar to thin a bit. This is going on rotation.
I was out of propane and decided to try this oven method. The skin was crispy, the chicken was moist and juicy, and the BBQ sauce was delicious. We paired it with sweet corn, potato salad, snap pea salad, and fresh peaches for a lovely midsummer’s dream dinner. Thanks Ali.
Dinner last night. Chef’s Kiss to Ali Slagle! Edits: dry rubbed spices/salt on chicken leg quarters, no oil. John Willoughby BBQ Sauce, less the brown sugar, ketchup lends enough sweetness. Used approximately one cup sauce in bottom of Staub shallow braiser. Four large chicken leg quarters fit snugly. After 20’ at 400 degrees convection bake, basted with the saucy pan juices to enhance crisping. At 35’, increased to 425 degrees proceeded as per recipe. 5 Stars! Goodbye, rotisserie!
The skin doesn’t crisp as well.
Maybe trim the chicken of any bits of fat. Supermarket chicken often has shocking amounts of water and fat.
Isn't the point of the recipe to cook it in an oven as opposed to grilling it?
Extremely high taste-to-effort ratio.
That is what soaking is for. :)
I'm surprised that you are just imagining this... without trying it!
I didn’t think 9x13 is a big enough pan for this amount of chicken. It fits but it didn’t render. Tasty, easy, better than slow cooking, but next time I’d use a bigger pan and less sauce.
Perhaps a different bbq sauce or one mixed with some vinegar would meet your needs?
This was really good with a lot of flavor. I especially loved the crispy top. Next time I will use less BBQ sauce as it rose too high in the pan as all the fat dripped off the chicken into the pan. I used Sweet Baby Rae’s sauce and will definitely make it again!
I just finished eating bone-in chicken thighs for dinner and rate three stars. I followed the recipe closely except I added some garlic powder to the rub. I used the ‘Original’ Jack Danials sauce. The chicken cooked as advertised. The skin crisped up. The sauce was excellent. If there is a next time, I’d use a more aggressive rub. I think there are better chicken thigh recipes on the site. This was served on steamed rice.
I liked it. I always reduce the amount of spices in NYT Cooking recipes because my husband and I have Midwestern palates. The chicken was nice and tender.
I used the basic techniques described in the recipe but modified my bottled sauce (Kraft Hickory) by adding Dijon mustard, Worcestershire sauce, and a couple of spoonfuls of Stonewall Kitchens Caramel Apple butter. Skipped the apple cider vinegar at the end. It was delicious! Thank you!
Works well with country style pork ribs too tho they need to cook longer and at lower temp (325-350)
Very important to oil the pan well before adding the sauce and chicken.
Not my favorite, but I ate it all still. I made the bbq sauce recipe linked in the recipe. It ended up being a more vinegary bbq sauce than I like (I’ve never made bbq sauce so I don’t want to mess with the recipe and just trusted!) so that’s part of the problem, but the chicken just didn’t turn out great texturally for me, and the flavor of the actual chicken wasn’t anything special. Overall I’m not mad about it but probably won’t make again.
I made the sauce, put it into a glass casserole, then lay five chicken legs atop, and salted and peppered it a little. Baked at 425 for about 40 minutes. Halfway through I fork-pierced the skin of each of the legs in a few places to let some of the fat baste it all. Dinner done (served with couscous), without having gone through the second step, which probably would have added a bit more flavor, but honestly it was very satisfying as it was.
Made the bbq sauce that was linked. This was delicious! Easy, too! The bbq does end up with a good amount of oil in it from the drippings, so I removed it at the end and used my OXO fat separator to remove it. I also doubled the bbq sauce and used the remaining sauce on ribs later in the week. I will be making this recipe again.
Disappointed. Followed the directions to the tee and chicken did not get crispy! Had to remove the skin in order to eat the drumstick.
This is a winner. Follow the directions and your family will love you. It tastes straight off the bbq. Incredibly tasty and easy to make. Bravo, Ali
Follow the recipe and your family and guests will love you. Easy to make and tastes straight of the bbq. Bravo, Ali.
I made this with a 4# spatchcocked chicken. 425°oven; preheat with large cast-iron pan in there. On the stovetop put in a little oil and brown the chicken skin-side down for 3 minutes. Get a lid ready (spatters will happen) and add the BBQ sauce. Put in oven for 35 minutes. You can put some sheet pan veggies in there for the last 5 minutes.
JSC, Chapel Hill Couldn't believe anything this easy could be this good, but it's amazing; the sauce is addictive. 3 1/4 lbs of bone-in, skin-on thighs, 2 cups of Sweet Baby Ray's BBQ sauce, followed the recipe. My daughter shared this, noting she's also used bone-in, skin-on breasts and it was great. I skimmed the fat, stirred in the tsp of vinegar, tasted for seasoning -- perfect. Used leftovers in burritos. Definite keeper, better than on the Weber.
This was excellent! However, I will use a disposable pan next time. The hour of scrubbing was not charming.
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