Oven BBQ Chicken Recipe (2024)

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.

Or just pour store bought barbecue sauce over chicken and cook.

Who's cleaning this pan?

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.

The skin doesn’t crisp as well.

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!

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?

That is what soaking is for. :)

I'm surprised that you are just imagining this... without trying it!

Perhaps a different bbq sauce or one mixed with some vinegar would meet your needs?

Snugly it will.

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.

This was excellent! However, I will use a disposable pan next time. The hour of scrubbing was not charming.

I used Carolina Barbeque sauce (Western North Carolina Tomato) for the sauce layer. This sauce is a bit thin, but worked perfectly. I used Pensey's BBQ rub instead of paprika. After cooking the chicken I poured the cooked sauce into a pan and boiled it for a couple of minutes. Used that for pouring over the chicken. The boiled sauce was thicker and perfectly complemented the chicken. I really liked this. Not to spicy for spouse, complex enough for me.

During the last 10-15 minutes of roasting, I roasted for 10 and broiled for about 4-5 minutes. That crisped up the skin quite nicely.

I added 1/2 tsp cayenne pepper to give it a nice kick. If using a deeper dish to prepare, like a Dutch oven, then remove the sauce from the base in step three to allow the meat to fully crisp.

Another winner! My retired chef husband has been caretaking for a friend in hospice so meals are falling to me. The Times has been a godsend so I can keep feeding everyone in the style they are accustomed! Made this with some plum bbq sauce I made this summer from our friend's plum tree. One more taste of summer before he passes over.

I’m new to using a dutch oven braiser. I’d appreciate any feedback if u recommend cooking this with or without the lid?

Didn’t have chili so I used cayenne but it was too spicy, used sf honey bbq sauce, chicken was delicious and moist.

I melted butter and minced garlic and put that on top of the chicken pieces. Used cayenne and eliminated the smoked paprika, but used tomato powder I had made in my dehydrator. I cooked this in a disposable aluminum pan, so clean up was a cinch.

Made this tonight, flavors were great. I read the notes prior, and didn’t use too much BBQ sauce in the pan, but the skin wasn’t crispy and the sauce didn’t char. I’m thinking (as half of the comments had to do with this issue) that it’s a chicken issue. I bought a chicken thigh value pack from my chain grocery, and the amount of water and fat these released was impressive. Last week i was at my daughters house and we bought fancy butcher shop chicken thighs and made a similar recipe- not soggy.

I used boneless/skin-on breasts and thighs. I didn't bother tossing the chicken in oil and spices; I cared only about the barbecue sauce. I used about 1/4 bottle of Wegman's brown sugar BBQ sauce. After the first go in the oven, there was a lot of rendered fat, which was easy enough to remove from the pan. I turned the chicken so the skin side was in the sauce for a few minutes, then turned skin-side up and back in the oven. The skin stayed crisp and charred nicely. Chicken was tender and tasty.

This recipe is so good. Made this with sweet baby rays BBQ sauce and followed the recipe exactly. The cooked sauce was so good that we ended up spreading it on toasted bread like it was butter!

Pretty quick to make and tasty as well. Wish the skin would’ve been crispier so will try the broiler next time. Also lots of oil to skim off so may also do dry rub and nix the oil. I used my cast iron skillet which is well seasoned and the clean up was no problem.

This was really delicious fabulous with the zucchini, gratin and fresh tomatoes with olive oil and balsamic vinegar. Thank you so much.

I did this recipe with skinless and boneless chicken thighs and it was totally delicious. - I have a chicken-hating spouse, he loved it too

J prefers it with breasts, so get a mix of pieces.