Baked Bar-be-Que Chicken Recipe -
Baked Bar-be-Que Chicken Recipe

Baked Bar-be-Que Chicken

Recipe by  

"This is a simple yet wonderful dish that's full of flavor. The meat is very moist and falls off the bone. We love to serve this dish in our home with rice and fresh corn on the cob."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 30 mins

    1 hr 40 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken in a shallow baking dish and sprinkle with garlic powder. Cover and bake 1 hour at 350 degrees F (175 degrees C).
  3. Remove baking dish from oven and drain any fat from dish. Pour the barbecue sauce evenly over the chicken and bake uncovered for 30 minutes at 350 degrees F (175 degrees C). Remove and serve.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jun 05, 2004

Omigod! This is DELICIOUS!!! I used 4 chicken dark meat quarters. First I sprinkled them with garlic powder and chopped onion powder as well. I preheated the oven to 350 and used a metal baking tray covered in foil. I snapped the legs to break the bone so that I could place the chicken flatter and also, so that the spices would permeate the chicken better. After 45 minutes I took the tray out and removed the foil. I used chicken scissors to cut thru the skin because I knew that this way the barbeque sauce would penetrate inside the chicken better. I used about 1 cup of barbeque sauce "Tony Roma's Brand". After 15 minutes I turned off the oven...but I left the chicken inside for another 5 minutes. Then I took it out and it tasted marvelous! It was fall off the bone tender like the other people said. A very sucussful recipe! Next time I will line the bottom of the baking tray with a sheet of foil so that I dont have to scrub the tray so much during dish washing. This is an excellent template for just about any baked chicken recipe whether it be barbeque chiken or herb roasted chicken or pretty much any baked chicken recipe that does not require you to de-bone the chicken.

Most Helpful Critical Review
Sep 25, 2005

I used a cut up whole chicken and was NOT impressed for some reason. I followed the recipe exactly. It was just kind of bland...especially inside the chicken. The chicken did NOT fall off the bone with tenderness like I was hoping. I won't make again. There are much better BBQ chicken recipes out there. Sorry!

Feb 07, 2007

This was really good! I followed alot of people's advice...I rubbed salt, pepper and garlic powder under the skin of split breasts and baked for 45 minutes. Then I removed the skin, covered in BBQ sauce, and baked for another 15-20 minutes. It was perfect and juicy! Thanks for the recipe and thank you to everybody who reviewed!

Oct 03, 2003

Absolutely wonderful!! This chicken is fantastic! So moist and kids ask for this often. It's so easy too. Also works with boneless chicken breasts (just cut the baking time in half). Thanks for the great recipe!

Dec 30, 2006

This was pretty good. I used a pyrex baking dish and sprayed it with non-stick spray in anticipation of difficulty in cleaning as reported by a previous review. I used only chx drumsticks as that's all I had on hand, 6 of them to be exact so maybe less meat than a whole chicken. I did not scale back on the BBQ sauce as I love sauce! I just eyeballed it so I think I may have used more like 2 cups......There was actually a good deal of liquid in the dish after 60 min. (I turned the chicken over at 30 min) so I had no problem with clean up. I poured off most the liquid before brushing with the sauce then continued for another 30 min. as the recipe calls for. The meat was already pulling back from the bone after the 1st hour so I turned the oven down to 245 degrees for the 30 min. with sauce. I was afraid it would be too dry but since I was cooking for myself and left overs I went ahead with the recipe's cooking time to test it out. The meat was juicy and flavorful and not the least bit dry. I did end up pulling the skin off before eating so I think I'd just do away with it in the beginning next time. Other than that, I'd happily cook this for a crowd any night!

Oct 03, 2003

I've made this 2 times in 5 days. My husband actually "requested" this for dinner tonight and I was amazed. He loved it and said it was the best BBQ chicken he has ever had...although he isn't a picky eater, his least favorite food is BBQ, but not anymore!! So simple too, I used a whole chicken the first time and the second time I cut it directly in half down the breast bone and found it cooked better and more flavorful the second time, but I attribute that to the wonderful Easy BBQ sauce I found here by Debi was AWESOME. Can't ask for an easier meal and if you use foil in the pan, it makes really easy clean up too!! Thanks for making my dinner menus more diverse!

Mar 21, 2008

No snowstorm (thankfully) but we still enjoyed this. It's pretty basic - as another reviewer pointed out, it'll be exactly as tasty as the sauce you use - but as a cooking method, it works nicely. I used boneless, skinless chicken breasts, baked them covered for 30 minutes and uncovered for another 15. Also, I messed up and added the barbecue sauce in the beginning; it still turned out okay, but next time I'd like to try it as written, and see how it turns out. I used pre-made grilled chicken seasoning, garlic powder and a little cayenne, as well as salt and pepper, to flavor the chicken. On a side note: nonstick aluminum foil is the best invention since slow-cooker liners. Seriously. Buy it.

Apr 25, 2006

This is just a good recipe for taste- but a great recipe for ease and effort. I served with Baked French Fries I, and it was just what was needed for a busy mom on a weeknight. I used legs and thighs - followed others suggestions - took skin off at 1 hour and basted BBQ every 10 min for 30 min. Lined with foil for easy clean up. Thanks.


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  • Calories
  • 504 kcal
  • 25%
  • Carbohydrates
  • 23.3 g
  • 8%
  • Cholesterol
  • 142 mg
  • 47%
  • Fat
  • 28.7 g
  • 44%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 35.3 g
  • 71%
  • Sodium
  • 832 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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