BAKED MOUTH-WATERING BARBECUED CHICKEN

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15 min Prep
1 hr 10 min Total
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6 Servings

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The name says it all. The sweet-and-tangy sauce coating these tender chicken pieces will make your mouth water!


Ingredient List
    Chicken
  • Small check mark in a circle icon1/2 cup Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 teaspoon salt
  • Small check mark in a circle icon1 teaspoon paprika
  • Small check mark in a circle icon1/4 teaspoon pepper
  • Small check mark in a circle icon1/4 cup butter or margarine
  • Small check mark in a circle icon1 cut-up whole chicken (3 to 3 1/2 lb)
    Barbecue Sauce
  • Small check mark in a circle icon1 cup ketchup or 1 can (8 oz) tomato sauce
  • Small check mark in a circle icon1/2 cup hot water
  • Small check mark in a circle icon1/3 cup lemon juice
  • Small check mark in a circle icon1 teaspoon salt
  • Small check mark in a circle icon1 teaspoon sugar
  • Small check mark in a circle icon2 teaspoons paprika
  • Small check mark in a circle icon1/2 teaspoon pepper
  • Small check mark in a circle icon1 tablespoon Worcestershire sauce
  • Small check mark in a circle icon1 medium onion, finely chopped (1/2 cup)
Preparation
  1. Heat oven to 425°F. Mix flour, salt, paprika and pepper. Sprinkle both sides of chicken with flour mixture.
  2. Melt butter in 13x9-inch (3-quart) glass baking dish in oven. Place chicken, skin sides down, in dish. Bake 45 minutes.
  3. Meanwhile, in 1-quart saucepan, heat all barbecue sauce ingredients to boiling, stirring occasionally. Keep warm.
  4. Drain and turn chicken; reduce oven temperature to 375°F. Spoon hot barbecue sauce over chicken. Bake 15 minutes longer or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).
Tips
  • Use 1 cup bottled chili sauce instead of the ketchup for even more tang!
  • No time to make the barbecue sauce? Why not use 1 1/2 cups of your favorite purchased sauce instead?