Kittencals Easy Oven Baked Barbecued Chicken Recipes

Steps:

• Set oven to 350 degrees F (set oven rack to bottom position).
• Grease a jelly-roll pan (it is best to cook the chicken on a rack that fits in the jelly-roll pan, if you do not have a rack then just sit the chicken in the pan).
• Pat chicken dry using paper towels, then place skin-side down on the jelly-roll pan.
• Season the chicken with seasoned salt, garlic powder and black pepper.
• Turn skin-side up and season again.
• Cover the pan with foil and bake for 45 minutes.
• Remove from oven and carefully drain all fat from the pan.
• Pour the barbecue sauce over the chicken turning the pieces over to coat with the sauce (place skin-side up again in pan).
• Return to oven UNCOVERED and bake for about 30 minutes more or until if cooked through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a shallow baking dish and sprinkle with garlic powder. Cover and bake 1 hour at 350 degrees F (175 degrees C).
• 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.

Steps:

• Brown chicken on all sides in a skillet coated with cooking spray. Transfer to a greased 11x7-in. baking dish; top with onion. Combine chili sauce, tomato sauce, Worcestershire sauce and oregano; pour over chicken. Sprinkle with pepper. Bake, uncovered, at 350° for 45 minutes or until meat juices run clear.

Steps:

• Wash chicken pieces in cold water (leave the chicken moist so the coating will hold on to it) set aside.
• In the plastic mixing bag that comes with the coating mix, combine all ingredients (except the chicken pieces) and shake bag to combine thoroughly.
• Set oven to 425°F.
• Set oven rack to lowest-bottom position.
• Line a large 15-inch baking sheet with foil, and spray with non-stick cooking spray.
• Shake each piece of chicken in the bag to coat thoroughly with mixture and place on the baking sheet.
• Repeat with the remaining chicken pieces.
• Bake for 45 minutes (you might have to bake for about 5 minutes more if the backs are attached to the legs).
• *NOTE* Sometimes if you are using frozen defrosted chicken there might still be some water left in the chicken that will come out when baking, if you find that there is a lot of water in your pan about halfway through baking, just carefully remove the pan with a towel or oven mitts and hold over the sink to drain the water, and place back in the oven to bake (just enough to drain, careful not to remove the chicken from the pan and throw into the sink!).
• The less water in the bottom of the pan the crispier you chicken will be).

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x8-inch casserole dish with cooking spray.
• Combine barbeque sauce, barbeque seasoning, and caramel sauce in a shallow dish. Reserve 2 tablespoons of the mixture.
• Dip each chicken tender into the barbeque sauce mixture and coat thoroughly. Place in the prepared casserole dish.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. Baste with reserved sauce and continue baking for 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).