How to Make Perfect Oven Roasted BBQ Chicken Every Time
This Oven Roasted BBQ Chicken is my go-to for sticky, finger-licking deliciousness that turns out tender and juicy every time. Seasoned chicken breasts are roasted, then slathered in BBQ sauce, and baked to perfection. It’s a recipe my family loves, and I’m sure yours will too!
Why I Love These Oven-Baked BBQ Chicken Breasts
- Ridiculously easy to make—the oven does most of the work!
- Uses simple ingredients you probably already have in your kitchen.
- Works with your favorite BBQ sauce, whether bottled or homemade.
- It’s a family-friendly dinner that even kids adore.
- The BBQ sauce becomes a sticky, caramelized glaze that’s irresistible.
- The chicken comes out tender, juicy, and full of flavor.
Ingredients You’ll Need:
- Chicken Breasts
- Your Favorite BBQ Sauce
- Olive Oil
- Paprika
- Garlic Powder
- Onion Powder
- Salt
- Black Pepper
Substitution Suggestions
- Chicken Breasts: I prefer boneless, skinless chicken breasts or thighs, but bone-in works too. You can even use legs or leg quarters—just adjust the cooking time.
- BBQ Sauce: Thick BBQ sauce works best—it sticks to the chicken better. Avoid runny sauces; they’ll just burn in the pan.
- Olive Oil: Feel free to use any neutral oil like canola, vegetable, or avocado.
- Seasonings: Customize the spices to your liking. Garlic, onion, and paprika are my go-to for that perfect BBQ flavor.
How I Make the Juiciest Oven-Baked BBQ Chicken
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Mix the paprika, garlic powder, onion powder, salt, and black pepper in a small bowl.
- Coat the chicken in olive oil, then rub the spice mix on both sides.
- Roast the chicken for 20 minutes.
- Brush half the BBQ sauce on both sides of the chicken and bake for another 10 minutes.
- Add the remaining BBQ sauce to the top and bake for 10–15 minutes more, or until the internal temperature reaches 160°F.
- Let the chicken rest for 5–10 minutes, then slice and serve!
What I Serve with BBQ Chicken
Here are some of my favorite pairings:
- Roasted Ranch Potatoes
- Cole Slaw
- Grilled Potatoes in Foil
- Classic Potato Salad
- Crispy Oven Fries
- Oven Roasted Corn on the Cob
- Garlic Cheese Biscuits
Storing Leftovers
Store any leftover chicken in an airtight container in the fridge—it’ll stay fresh for up to 4 days. To reheat, use the microwave or a low-heat oven (covered with foil) to avoid drying it out.
My Top Tips for Perfect BBQ Chicken
- Even thickness is key: Pound the chicken breasts to about 1-inch thickness for even cooking.
- Use parchment paper: It saves you from scrubbing caramelized sauce off your pan.
- Avoid cross-contamination: Don’t reuse the BBQ sauce brush once it touches raw chicken.
- Check the temperature: An instant-read thermometer is your best friend. Cook chicken to 160°F, then let it rest.
- Adjust for smaller cuts: If you’re using thin chicken cutlets, reduce the cooking time.
More Chicken Recipes I Love
- Baked Chicken Parmesan
- Perfect Roasted Whole Chicken
- Herb Roasted Spatchcock Chicken
- Chicken Meatballs
- Crispy Corn Flake Chicken
I hope you enjoy this recipe as much as I do—it’s a total winner! 😊
Oven Roasted BBQ Chicken
Ingredients
- 2 pounds chicken breasts boneless and skinless, about 1 inch thick
- 1 cup BBQ sauce
- 2 tablespoons olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper.
- In a small bowl combine paprika, garlic powder, onion powder, salt and black pepper.
- Rub the olive oil on both sides of the chicken and then sprinkle with spice blend and rub that into the chicken.
- Place chicken on prepared sheet pan and bake for 20 minutes.
- Using a pastry brush, brush half of the BBQ sauce on both sides of the chicken and bake for another 10 minutes.
- Brush tops of chicken with remaining BBQ sauce and bake for 10-15 minutes or until internal temperature reaches 160°F.
- Let chicken rest for 5-10 minutes.
Nutrition
Hi, I’m Emily Hart, a 32-year-old chef with a lifelong passion for cooking that goes far beyond just a career—it’s the heart and soul of who I am. From the moment I was old enough to hold a spoon, I’ve been enchanted by the way food brings people together, how flavors can tell stories, and how a simple dish can evoke powerful emotions. The kitchen is my sanctuary, where the sizzle of pans and the aroma of fresh ingredients inspire me to create something special every day.
For me, cooking isn’t just about following recipes; it’s about experimenting, pushing boundaries, and blending culinary traditions to create something new and exciting. Whether I’m preparing an elegant five-course dinner or a comforting bowl of homemade soup, I pour my heart into every detail. I believe that food has the power to connect us all—whether through shared meals or teaching others how to find joy in cooking.
Over the years, I’ve honed my skills not only in crafting delicious meals but also in understanding what makes people feel at home when they sit down at the table. I love sharing my passion with others through cooking classes, collaborations with fellow food enthusiasts, and simply bringing people together one plate at a time. Cooking is my art form, and every dish is an opportunity to share a piece of myself with the world.
