Barbecue Oven Tender Chicken

The simplest barbecue chicken you can make: a whole cut-up chicken in a baking dish, covered in your favorite barbecue sauce, and baked uncovered for an hour. Two ingredients, 5 minutes of prep, one dish to clean. The sauce caramelizes around the chicken as it bakes, creating a sticky, glossy coating with charred edges.

Baking uncovered is what makes this work. Without a lid, the sauce reduces and concentrates on the surface of the chicken instead of steaming into a watery pool. The exposed edges catch the oven heat and develop those dark, sticky, slightly charred spots that are the best part of barbecue chicken.

The chicken’s own juices mix with the barbecue sauce in the bottom of the dish, creating a rich pan sauce you can spoon over rice or use for dipping.

Pro Tips

• Use a whole cut-up chicken with skin on and bone in. The bones keep the meat moist during the long bake, and the skin crisps under the sauce.
• Position the meatier pieces (breasts, thighs) in the center of the dish where the heat is most even.
• Baste the chicken with the pan sauce halfway through for an extra-thick glaze.
• Check for doneness at 55 minutes. Smaller pieces like wings may be done before larger ones.

Variations

• Use a spicy or chipotle barbecue sauce for a kicked-up version.
• Add sliced onions under the chicken before baking. They caramelize in the sauce and make a built-in side dish.
• Broil for the last 2-3 minutes for extra-charred, caramelized edges.