Oven-Barbecued Chicken

This recipe can be made with chicken breasts, legs or leg quarters, thighs, or a combination of parts. Chicken breasts will generally take less time to cook than smaller pieces and dark meat, and time will vary depending on the size of the pieces.

Serves: 6Hands-on: 20 minutesTotal: 1 hour 40 minutesDifficulty: Easy

Serves: 6


  • 5 lbs. bone-in chicken pieces
  • 1 cup ketchup
  • 1⁄3 cup apple cider vinegar
  • Juice of 1 medium lemon
  • 2 Tbsp. grated yellow onion
  • 2 Tbsp. Worcestershire sauce
  • 1⁄3 cup light brown sugar, packed
  • 1 1⁄2 tsp. salt
  • 1⁄2 tsp. celery salt
  • 2 tsp. prepared yellow mustard
  • Dash garlic powder
  • 1 tsp. paprika


  • Preheat oven to 350°F.
  • Wash chicken pieces; pat dry with paper towels. Arrange in a large baking dish. Bake chicken for 45 minutes.
  • Meanwhile, in a medium saucepan, combine remaining ingredients. Cook sauce over low heat, stirring occasionally, for 10 minutes. Set aside.
  • Pour sauce over chicken, brushing and turning pieces to coat thoroughly. Bake for 45 minutes longer or until juices run clear when chicken is pierced with a fork.