Oven BBQ Chicken

By Ali Slagle

Updated April 18, 2024

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Total Time
1 hour
Prep Time
5 minutes
Cook Time
55 minutes
Rating
5(1,213)
Comments
Read comments

Lacquered with barbecue sauce, this juicy chicken swaps constant flipping on the grill for a mostly hands-off process using the oven and one smart trick: The dry-rubbed chicken roasts most of the way on top of barbecue sauce. The resulting sauce becomes thickened and glossy from the chicken’s rendered fat. It’s then spooned onto the chicken and roasted until sticky, caramelized and rich with flavor. Serve the extra sauce with dinner, for dipping chicken, or spooning directly into your mouth. (For boneless barbecue chicken, try this stovetop method.)

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Ingredients

Yield:4 to 6 servings

  • 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

Ingredient Substitution Guide
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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Ratings

5 out of 5
1,213 user ratings
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Comments

Mr. Chin

Who's cleaning this pan?

Wren

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.

Jane S

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.

Spm

This was the barbecue chicken of my dreams. I used boneless skinless thighs and an iron skillet. Love this technique of setting the chicken on top of the sauce and later basting it after the meat has gotten crisp, then releasing the stuck sauce with vinegar for serving. Paired with corn on the cob and tomato slices for a perfect summer dinner I will be making again and again.

Mrtcalvin

The chicken turned out well but way too much sauce. I suspect 12 ounces would work better

Paul Ortiz

Lorenza: --- 20' --- indicates 20 HOURS, not 20 minutes. For 20 minutes it should be written as 20". Hope this helps! As I sincerely hope no one cooked their chicken dish for 20 hours, as it would be well past being well-done or be even slightly edible!

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