Kittencal's Easy Oven-Baked Barbecued Chicken

"Really 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#232433 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!"
photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
photo by sarah.jean photo by sarah.jean
photo by Joysfood4 photo by Joysfood4
photo by jlovej85 photo by jlovej85
Ready In:
1hr 25mins




  • 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.

Questions & Replies

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  1. Pragmatic T.
    I've seen some comments about the skin not being crispy. Has anyone tried broiling for a couple of minutes at the end?
  2. kurisu124
    What is a jelly-roll pan? I've never heard of such a thing.
  3. michelle.meiers
    What if you are using chicken breast? Won’t the time be different?
  4. edcabalag
    Is it okay to marinate the chicken first before baking it?
  5. thomascarr48
    Can I use the bottom shelf in my electric oven, the heating element is on the top inside of the oven?


  1. Karen=^..^=
    Yes, this is pretty basic, but the METHOD is what's important, not so much the recipe itself. This method produced the best drumsticks I've ever made in the oven. I used a rack on top of my largest jelly-roll pan, which I lined with foil for easy clean-up. I've never used the lowest rack position, so that was new to me, also. Same thing with the seasoned salt...I would have never thought to use it. I used Jack Daniel's Honey Smokehouse on half of the drumsticks and used Jalapeño & Honey BBQ sauce on the other half. The directions and method here are perfect and I would definitely use this again. My kids and husband really enjoyed! (I don't eat skin, so my portion wasn't as time I will take the skin off of mine before cooking so the seasonings and sauce can penetrate.) Thanks!
  2. sarah.jean
    This recipe was awesome! I always struggled to find a good cooking time for chicken thighs, but they turned out moist and tender. I didn't have any seasoning salt, so in addition to regular table salt, I used Montreal steak spice (a favourite around here). Highly recommend!
    • Review photo by sarah.jean
  3. SweetHeartTaurus
    I'm so glad you posted this recipe. I wanted some barbecued chicken and I wanted a quick and easy recipe that would help me prepare it. I came across your recipe and love how simple it is. I made the chicken last night, I ended up just seasoning as needed . I then followed your instructions exactly as written. You gave the perfect cook times, 45 mins to start was perfect, my chicken even the big breast pieces were looking good and smelling good. I used Sweet Baby Ray's Honey Barbeque, and it was the perfect combination with this recipe. The chicken was wonderful, just what I wanted. The only thing I will do different next time would be to foil my pan as someone else suggested. Will definitely keep this recipe, and use it when I want barbecue chicken. Thank You Kitt. Update: I now have a new appreciation for bone-in chicken breasts thanks to this recipe. I usually shy away from them, because I find them dry and tough, not anymore! They were awesome!
  4. Lynne T.
    Great recipe! Finally learned how to make great baked bbq chicken in the oven. Simply drain the fat off! Made all the difference. Cooked mine longer, like it dark and crunchy.
  5. Vicky L.
    I made this in my toaster oven using 2 drumsticks and 2 wings, and only about 1/2 cup of BBQ sauce. They turned out great! :)


  1. Holly F.
    Need to start the chicken with the skin side down or the skin is rubbery and nasty. I followed the instructions to the letter and still couldn't eat the skin because of the awful texture.
  2. sweetjenn51
    Added a pat of butter under the skin, I find this makes the chicken extra moist. I used chilli powder instead of black pepper...adds great flavor as well a little spice ??



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