Oven Roasted BBQ Chicken

As is right and good, a worthy recipe should be shared again and again and again.

This recipe of oven roasted BBQ chicken is from a post originally dated in 2015, yet one I make regularly.

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

Oven-Roasted BBQ Chicken

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?

Oven Roasted Peach-Glazed Chicken Is The Best

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.

The result 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.

Oven Roasted BBQ Chicken

To the recipe!

NOTE: 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)

Oven Roasted Peach-Glazed Chicken Is The Best

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

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

Oven Roasted Peach-Glazed Chicken

Oven Roasted BBQ Chicken

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.

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)

Nutrition Information:
Yield: 8 Serving Size: 1 thigh
Amount Per Serving:Calories: 603 Total Fat: 29g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 21g Cholesterol: 166mg Sodium: 965mg Carbohydrates: 57g Fiber: 1g Sugar: 43g Protein: 31g
Post updated February 17, 2019. Originally published January 18, 2015.

 

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Comments

  1. Thank you for reminding me that I need to make those carrots. I have carrots.. not sure if I have whiskey.. is crown a whiskey? Ugh.. better climb the black step stool to see if I drank all the whiskey. Love how you put preserves in the chicken sauce mix.

  2. GET IN MY BELLY!!!!

  3. Oh my Good Golly! This looks delicious! I might just have to change tonights dinner menu! 😀

  4. Looks so nice

  5. Yum! This looks so tasty! We love barbecue chicken, but I usually do it in the crock pot. I’ll have to try it this way. It looks like it gets a nicer crust/texture on it. Thanks!

  6. This does look delicious. I love the peach with the BBQ sauce. Thanks for linking up to Wonderful Wednesday Bog Hop.
    Pinned
    Blessings,
    Diane Roark

  7. Oh my yum! This looks so good. And now I know exactly what to do with all those chicken wings I got for cheap the other week!

  8. I would love for you to share this delicious post at our WIW party. Hope you can join us!

    Paula
    ivyandelephants.blogspot.com

  9. I love BBQ chicken! Thanks so much for linking up at the Totally Terrific Tuesday Link Party last week. Please come back again this week…we’d love to know what you’ve been up to. The party starts at 10pm. I hope to see you there!

  10. My husband and I love grilling but it’s not as much fun in the winter! This would totally solve the problem! Thanks so much for sharing this at the Frugal Crafty Home Blog Hop–this will be one of my featured posts at our next party!

  11. Hello, I am looking to make a collection of recipes for Valentine’s Day and I would love to include this recipe. If you allow, I will use a picture from your post of your finished and amazing looking BBQ chicken along with a link back to your page so my readers can find your delicious recipe. Let me know if you are okay with this, I would love to feature you!

  12. Hi Pattie,
    On Sunday (2-24-19) I had three relatives over for dinner and made your oven BBQ chicken recipe, except used chicken legs instead of thighs, because a local grocery store had legs on sale last week. Also, since I already had apricot preserves on hand, but not peach, I substituted the apricot. Let me tell you, the result was divine! Because legs have less meat on them than thighs, I reduced oven temp to 375 degrees, then upped it to 425 after 25 minutes, per your recipe. Total cooking time was 46 minutes. Perfect! Such rave compliments from all around my dining table, that we almost had to cut a hole in the ceiling for my head to fit! Thanks a bundle for sharing this delish recipe. Next time I’ll use thighs, and most definitely will buy extras to freeze, because only ONE leg was left over out of a dozen, which lo and behold, I ate for a midnight snack.

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