Best Best Oven Baked Chicken Recipes

BEST OVEN BAKED CHICKEN

Best Oven Baked Chicken image

This is one of my favorite recipes and was given to me by a neighbor many years ago. I've been making it ever since when the weather is cool and it is cozy to have the oven on. It is a no fail, super-easy recipe and I guarantee it will please your family and friends. The recipe can also be made with a cut up chicken.

Provided by maryjmohler

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h40m

Yield 6

Number Of Ingredients 12

Ingredients

½ cup water
½ cup ketchup
1 large onion, halved and sliced
¼ cup low sodium soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon extra-virgin olive oil
1 tablespoon honey, or more to taste
1 tablespoon all-purpose flour
½ teaspoon garlic powder
⅛ teaspoon ground black pepper
⅛ teaspoon poultry seasoning
1 (4 to 6 pound) whole chicken

Steps:

Stir water, ketchup, onion, soy sauce, Worcestershire sauce, olive oil, honey, flour, garlic powder, black pepper, and poultry seasoning together in an oven-safe Dutch oven. Simmer over medium heat, stirring occasionally, until flavors blend, 5 minutes. Cool for 10 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Place chicken in Dutch oven and turn to coat in ketchup mixture. Spoon 1/4 the mixture and onions into the chicken cavity. Place chicken breast side down into Dutch oven; cover with an oven-proof lid.
Bake chicken in the preheated oven, basting once, for 45 minutes. Uncover the Dutch oven and increase heat to 400 degrees F (200 degrees C).
Turn chicken breast side up and bake until chicken has browned, about 15 more minutes. Let chicken stand for about 10 minutes before serving.

Nutrition Facts : Calories 551 calories, Carbohydrate 13.5 g, Cholesterol 161.9 mg, Fat 30.9 g, Fiber 0.6 g, Protein 52.4 g, SaturatedFat 8.3 g, Sodium 789.8 mg, Sugar 9.3 g

OVEN-BAKED, BEST EVER, JUICIEST CHICKEN

Oven-Baked, Best Ever, Juiciest Chicken image

This is a variation of a recipe from Clarks Outpost in Tioga, Texas. It's best to start it the day before so it has enough time to marinate. Everybody raves about it!

Provided by Chef TraceyMae

Categories Whole Chicken

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

10 cups cold water
2 cups golden brown sugar, packed
1 tablespoon coarse salt (like Sea Salt)
2 (3 1/2-4 lb) roasting chickens, halved lengthwise
1 cup barbecue sauce
3 tablespoons fresh coarse ground black pepper
3 tablespoons dark brown sugar
3 tablespoons paprika
2 tablespoons salt
1 teaspoon cayenne pepper

Steps:

Mix 10 cups water, sugar and salt in a large roasting pan or stock pot.
Place chicken skin side down in the water mixture (add more water if necessary to cover chicken.).
Cover and refrigerate overnight.
Preheat oven to 300 degrees.
Drain chicken and pat dry.
Place chicken halves skin side down in a single layer on heavy large baking sheet with rim, that has been lined with aluminum foil, preferably Release foil.
Brush each half with 2 tablespoons barbecue sauce.
Sprinkle with 1-1/4 teaspoon of Rub.
Turn halves over and repeat.
Bake chicken skin sides up, basting every 20 minutes (VERY IMPORTANT) with pan juices, for about 2 hours.
THIS IS WORTH THE EFFORT!
If you use chicken parts, like breast, thigh or drumsticks, reduce the cooking time to 1 hour, 30 minutes-ish. And reduce cooking time even more if using a convection oven.