Oven-Baked, Best Ever, Juiciest Chicken

READY IN: 2hrs 25mins
Recipe by Chef TraceyMae

This is a variation of a recipe from Clarks Outpost in Tioga, Texas. It's best to start it the day before so it has enough time to marinate. Everybody raves about it!

Top Review by Leslie

This chicken recipe is probably one of the best recipes I've ever tried! Very easy and delivers a moist and delicious chicken. I finished mine off in the convection oven so the skin would crisp up, but otherwise made as directed. Thanks for a delicious dish! Made for Aussie Swap :)

Ingredients Nutrition


  1. Mix 10 cups water, sugar and salt in a large roasting pan or stock pot.
  2. Place chicken skin side down in the water mixture (add more water if necessary to cover chicken.).
  3. Cover and refrigerate overnight.
  4. Preheat oven to 300 degrees.
  5. Drain chicken and pat dry.
  6. Place chicken halves skin side down in a single layer on heavy large baking sheet with rim, that has been lined with aluminum foil, preferably Release foil.
  7. Brush each half with 2 tablespoons barbecue sauce.
  8. Sprinkle with 1-1/4 teaspoon of Rub.
  9. Turn halves over and repeat.
  10. Bake chicken skin sides up, basting every 20 minutes (VERY IMPORTANT) with pan juices, for about 2 hours.
  12. If you use chicken parts, like breast, thigh or drumsticks, reduce the cooking time to 1 hour, 30 minutes-ish. And reduce cooking time even more if using a convection oven.

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