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Easy Baked BBQ Chicken Recipe | Juicy Oven Baked Chicken Dinner

Juicy, oven-baked BBQ chicken with a flavorful dry rub and layered sauce for glossy, caramelized skin without the grill. Simple sheet-pan method with tips to keep the meat moist and saucy.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings

Ingredients
  

Ingredients

  • 3 to 4 pounds bone-in, skin-on chicken pieces (thighs and drumsticks cook most evenly)
  • 1 tablespoon olive oil
  • 1½ teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1½ teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon chili powder (optional)
  • 1 tablespoon brown sugar
  • 1 cup BBQ sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard (optional but recommended)
  • Chopped parsley or chives, for serving (optional)
  • Lemon wedges, for serving (optional)

Instructions
 

Instructions

  • Heat oven to 425°F (220°C); line a rimmed baking sheet with foil and set a wire rack on top, or lightly oil the foil if not using a rack.
  • Pat the chicken very dry with paper towels, then toss with olive oil.
  • Mix the salt, black pepper, smoked paprika, garlic powder, onion powder, chili powder if using, and brown sugar to make the dry rub.
  • Season the chicken all over with the dry rub, including under some of the skin where possible.
  • Arrange chicken skin-side up on the rack with space between pieces and bake for 25 minutes.
  • Stir together the BBQ sauce, apple cider vinegar, Worcestershire sauce, and Dijon mustard; taste and adjust to your preference.
  • Brush a thin layer of the sauce over the chicken and return to the oven for 10 minutes.
  • Brush again generously to fully coat and bake another 8 to 12 minutes, until the chicken reaches 175°F for thighs and drumsticks or 165°F for breasts.
  • Broil on high for 1 to 2 minutes to blister and caramelize the sauce, watching closely.
  • Let the chicken rest 5 to 10 minutes, then garnish with herbs and serve with lemon wedges and extra sauce.

Notes

For boneless, skinless thighs, bake at 425°F for 18 to 22 minutes and sauce during the last 5 to 7 minutes. Avoid adding sauce too early to prevent burning. Do not crowd the pan to encourage browning. Use an instant-read thermometer for doneness. Store leftovers in the refrigerator for 3 to 4 days or freeze up to 3 months; reheat at 350°F, covered, for 10 to 15 minutes, then uncover and brush with sauce for 5 minutes to re-glaze.