Oven BBQ Chicken
Updated April 18, 2024
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Total Time
- 1 hour
- Prep Time
- 5 minutes
- Cook Time
- 55 minutes
- Rating
- Comments
- Read comments
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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
1 tablespoon neutral oil (such as grapeseed)
2 teaspoons store-bought or homemade chili powder
1 teaspoon smoked paprika
Kosher salt (such as Diamond Crystal)
1 teaspoon apple cider vinegar
Nutritional analysis per serving (4 to 6 servings)
36 grams carbs; 222 milligrams cholesterol; 672 calories; 17 grams monosaturated fat; 9 grams polyunsaturated fat; 10 grams saturated fat; 41 grams fat; 1 gram fiber; 1086 milligrams sodium; 38 grams protein; 28 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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
Comments
Who's cleaning this pan?
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.
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 can't say why, but I had zero problems clearing my pan! I used some oil to get started and my pan was a Le Creuset deep french skillet. We had a whole chicken on hand, so we cut that into pieces. I will absolutely be making this again!
Loved this because of the ease of preparation! I was not wowed by the homemade BBQ sauce linked to the recipe and had to jazz it up a bit as others in the BBQ recipe did as well. Will definitely do again, with a different BBQ sauce.
This is excellent. Last time was better, and I just "learned" from AI that if you cook chicken thighs to 175 they taste better. This time i took them out at 165. But still excellent. Thank you!