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Oven-Baked Chicken With Tangy Barbecue Sauce

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“If you prefer a sweeter sauce increase the brown sugar, and you can double the sauce ingredients also, this recipe requires a 20-ounce bottle of ketchup :)”
1hr 10mins

Ingredients Nutrition


  1. Set oven to 325 degres.
  2. In a large bowl mix together flour, garlic powder, onion powder, poultry seasoning, seasoning salt and pepper to taste.
  3. Coat/season the chicken pieces with the spice mixture on all sides.
  4. Heat oil in a large Dutch oven over medium heat.
  5. Working in batches, add in the coated chicken pieces to the pot; fry about 5 minutes per side.
  6. Arrange the browned chicken in a large greased baking sheet.
  7. Bake for 20 minutes (bottom oven rack).
  8. Meanwhile pour off some of the fat from the pot leaving a couple of tablespoons.
  9. Add in onion, garlic and crushed chili flakes (if using) saute over medium heat for about 5 minutes.
  10. Add in all the ketchup from the bottle into the pot, then fill the bottle completely with water, then pour the water into the pot.
  11. Add in brown sugar, Worcestershire sauce and Dijon mustard; boil sauce until slightly thickened (about 15 minutes) stirring occasionally.
  12. Remove the chicken from the oven after 20 minutes of baking.
  13. Spoon some of sauce liberally over the chicken.
  14. Return to oven and bake until the chicken is cooked through (about another 20 minutes).
  15. Serve the chicken with the remaining sauce.
  16. Delicious!

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