Oven-Baked BBQ Chicken

Cover Recipe- The Picky Palate Cookbook, Oven-Baked BBQ Chicken: copyright 2012

I have been a long time reader and fan of Jenny Flake’s blog – Picky Palate. So needless to say, I was very excited when she announced that she would be writing a cookbook. I love that her food is easy and family friendly, and that it doesn’t require any crazy ingredients. When her book – The Picky Palate Cookbook – was released, I was super excited to have a copy of it in my hands.

Now, I feel like I’m cheating just a little bit here, because I already knew that I was in love with this cookbook. I had already made 3 recipes from the book, and had loved all of them. So I knew before I even started that I’d probably love this recipe, too.

There are actually 5 recipes on the cover, and as much as I wanted to make Jenny’s signature Oreo-Stuffed Chocolate Chip Cookies, I decided to go with the Oven-Baked BBQ Chicken. We are chicken lovers, and I love a good homemade bbq sauce, so I was sold! Read my notes below to see what I thought of this recipe.

Print Recipe

Oven-Baked BBQ Chicken

Yield: 4-6 servings

Prep Time: 25 min

Cook Time: 35 min

Total Time: 1 hour


6 tablespoons packed light brown sugar, divided
1 1/4 teaspoons kosher salt, divided
2 teaspoons freshly ground black pepper, divided
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 3-pound chicken, cut into 2 wings, 2 breasts, 2 drumsticks and 2 thighs
1 1/2 cups ketchup
1/4 cup Worcestershire sauce
3 tablespoons yellow mustard
2 tablespoons apple cider vinegar
1 1/2 tablespoons fresh lemon juice
2 tablespoons vegetable oil


1 - Preheat the oven to 350F. Line a large baking sheet with parchment paper.

2 - In a small bowl, combine 2 tablespoons of the brown sugar, 1 teaspoon of the salt, 1 teaspoon of the pepper, the paprika and the garlic powder to a small bowl. Stir to combine. Rub the mix on the chicken pieces.

3 - Combine the ketchup, Worcestershire, mustard, vinegar, lemon juice and the remaining 4 tablespoons of brown sugar, 1/4 teaspoon of salt, 1 teaspoon pepper in a medium saucepan. Cook over medium-low heat, stirring, for 5 minutes.

4 - Heat the oil in a Dutch oven or heavy bottomed pan. In batches, add the chicken to the hot pan and cook until browned on both sides, about 3 minutes per side. Transfer the browned chicken pieces to the prepared baking sheet. Add 1/2 cup of the prepared bbq sauce to a small bowl and brush over both sides of the chicken. Bake for 25 to 35 minutes, or until cooked through. Remove from the oven and brush with additional sauce and serve the remaining sauce for dipping.


*I used all dark meat because it was on sale at the store that day.
*I used regular paprika instead of smoked paprika because that is what I had on hand, but I'm guessing the smoked paprika would be great!

The results:

Let me just say this – I asked my husband what would be his very favorite thing that I’ve ever made. He started thinking about it, but never really answered me. The next day, he said – “do you remember when you asked me what my favorite thing was that you’ve made? That chicken you made the other day ranks right at the top!” He went on to tell me that when he was eating the leftovers for lunch at work, he had multiple people stop by and ask where he got it because they wanted some. I think that pretty much sums up how we felt about this recipe!

Did this recipe deserve the cover spotlight?

Yes! I’m sure that this is a recipe that I’ll be making over and over again!