There are days I neeeeed some finger-licking, oven-roasted, BBQ chicken, even in the dead of winter.

Hell, especially in the cold when I’m missing sun-kissed days and umbrelly drinks by the pool.

This recipe is for those days.

BBQ chicken in the oven?

Is this real life?

Yes. All the yeses.

This is the time of year I start craving BBQ chicken straight from the pit – specifically, Garry’s BBQ chicken.

Problem is, the weather. Doesn’t always cooperate.

So what’s a gal to do?

WHAT AM I TO DO?!

This: Oven Roasted BBQ Chicken

I dare you to not waaaant it….NOW!

I just wanna lick the screen.

If you’d ever tasted this chicken, you’d want to do the same.

Oh, momma!

~drool~

The biggest question to ask yourself when making BBQ chicken is what flavor combo are you craving.

A straight BBQ sauce poured right from the bottle?

A homemade concoction with some ‘pice?

Sweetness instead of savory?

What is it that you want in your mouth NOW?

For me, it was a reminder of summer; a bit of sweetness with a twang.

I rummaged through my fridge and spice cabinet and settled on a Vidalia onion-based BBQ sauce, coupled with some peach preserves from the Texas Hill Country and then added a bit of garlic powder.

This barbecue chicken was exactly what I had been craving.

The only thing to make this better is to actually make it on the pit outside.

Next time.

See those chunks of peach preserves? 

Oh, my. 

The vapors, I has them.

The best baked chicken recipe follows!

(If you’d like a printable version, you can find it at the bottom of this post.)

Oven Roasted BBQ Chicken

Ingredients:

~ 2 cups BBQ sauce

~ 1 cup cup peach preserves

~ 2 tsp garlic powder

~ 1/2 tsp onion powder

~ 8 whole chicken thighs, bone-in, skin-on

~ 2-3 tbsp olive oil

Instructions:

For Sauce:

Combine BBQ sauce, peach preserves, onion powder and garlic powder in a medium saucepan and heat through.

Turn off heat and set aside.

For Chicken:

~ Preheat Oven to 400°

~ Pour olive oil on a rimmed baking sheet, spreading to coat.

~ Place chicken thighs skin side down in the pans.

~ Roast for 25 minutes.

~ Remove from oven briefly, brush sauce all over the thighs. Using tongs, flip them over, being careful not to tear the skin.

~ Brush the tops with more sauce and return to the oven for 7 minutes.

~ Remove from oven, brush on more sauce, and return to the oven for another 7 minutes.

~ Remove from oven, brush on sauce, and turn up the temperature to 425 degrees.

~ Continue roasting for another 7 to 10 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through.

~ Remove from the oven and let sit for at least 10 minutes before serving.

Notes:

When making this recipe, go ahead and make more than you’ll need for a meal.

The chicken freezes well AND is great in tacos or on pizza!

(adapted from Pioneer Woman)

Finger-licking good (apologies to the Colonel!).

THIS BBQ Chicken Recipe!

When the winter is long and you’re ready for summer…THIS.

When there is no time to BBQ in the summer, but your mouth is insisting on succulent BBQ chicken…THIS.

When you simply need something delicious to make it through the week…THIS.

What are you waiting for?

Go on now.

Get yer oven roasted, peach-glazed, chicken on.

You’ll never regret it.

#pinkyswear

Continue to Content

Oven Roasted BBQ Chicken

Yield: 8 thighs

Prep Time: 15 minutes

Cook Time: 49 minutes

Additional Time: 10 minutes

Total Time: 1 hour 14 minutes

There are days I neeeeed some finger-licking, oven-roasted, BBQ chicken, even in the dead of winter. These oven roasted, peach-glazed, chicken thighs are the best.

Print

Ingredients

• ~ 2 cups BBQ sauce
• ~ 1 cup cup peach preserves
• ~ 2 tsp garlic powder
• ~ 1/2 tsp onion powder
• ~ 8 large, whole chicken thighs, bone-in, skin-on
• ~ 2-3 tbsp olive oil

Instructions

For Sauce:

1. Combine BBQ sauce, peach preserves, onion powder and garlic powder in a medium saucepan and heat through.
2. Turn off heat and set aside.

For Chicken:

1. Preheat Oven to 400°
2. Pour olive oil on a rimmed baking sheet, spreading to coat.
3. Place chicken thighs skin side down in the pans.
4. Roast for 25 minutes.
5. Remove from oven briefly, brush sauce all over the thighs. Using tongs, flip them over, being careful not to tear the skin.
6. Brush the tops with more sauce and return to the oven for 7 minutes.
7. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes.
8. Remove from oven, brush on sauce, and turn up the temperature to 425 degrees
9. Continue roasting for another 7 to 10 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through.
10. Remove from the oven and let sit for at least 10 minutes before serving.

Notes

When making this recipe, go ahead and make more than you'll need for a meal.

The chicken freezes well AND is great in tacos or on pizza!

(adapted from Pioneer Woman)

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Nordic Ware Natural Aluminum Commercial Baker's Big Sheet
• 
  X-Chef Silicone Basting Pastry Brushes Set of 4, Great for BBQ Meat, Cakes and Pastries-Heatproof, Dishwasher Safe Flexible Easy Clean, BPA Free and FDA Approved
• 
  Cuisinart 8919-14 Professional Stainless Saucepan with Cover, 1-Quart

Nutrition Information:

Yield: 8 Serving Size: 1 thigh
Amount Per Serving: Calories: 603Total Fat: 29gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 166mgSodium: 965mgCarbohydrates: 57gFiber: 1gSugar: 43gProtein: 31g

~ Post updated February 17, 2020. Originally published January 18, 2015 ~

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