Why You’ll Love Oven Roasted BBQ Chicken Recipe

I enjoy this recipe because it’s simple, quick to prepare, and doesn’t require constant attention. I like how the seasoning adds flavor without overpowering the BBQ sauce, and the oven does all the hard work. It’s also versatile enough for busy weeknights or relaxed weekend dinners.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

I start by preheating the oven to 400°F and lining a large rimmed baking sheet with parchment paper. In a small bowl, I mix the paprika, garlic powder, onion powder, salt, and black pepper. I rub the olive oil over both sides of the chicken breasts, then sprinkle the spice blend evenly and rub it in.

I place the seasoned chicken on the prepared baking sheet and bake it for 20 minutes. After that, I brush half of the BBQ sauce on both sides of the chicken and return it to the oven for another 10 minutes. I finish by brushing the remaining BBQ sauce on top and baking for 10 to 15 more minutes, until the internal temperature reaches 160°F. I always let the chicken rest for about 5 to 10 minutes before serving.

Servings and Timing

I usually make this recipe to serve 6 people. The prep time is about 5 minutes, and the total cook time is around 40 minutes, making it a great option for an easy yet satisfying meal.

Variations

I sometimes swap chicken breasts for boneless chicken thighs when I want a juicier result. For extra heat, I like adding a pinch of cayenne pepper to the spice mix. When I’m craving a smoky flavor, I use a hickory or mesquite-style BBQ sauce.

Storage/Reheating

I store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, I place it in the oven at 350°F until warmed through, or I gently reheat it in the microwave, covering it to keep the chicken moist.

FAQs

Can I use frozen chicken breasts?

I prefer thawing the chicken first so it cooks evenly and absorbs the seasoning better.

How do I know when the chicken is done?

I check that the internal temperature reaches 160°F before resting, which ensures juicy and safe-to-eat chicken.

Can I use homemade BBQ sauce?

I often do, and it works perfectly as long as the sauce isn’t too thin.

Will this recipe work with bone-in chicken?

I can use bone-in chicken, but I increase the cooking time and monitor the internal temperature closely.

Can I make this recipe ahead of time?

I sometimes season the chicken ahead and refrigerate it, then bake it fresh when I’m ready.

Is parchment paper necessary?

I like using it for easy cleanup, but a lightly greased baking sheet also works.

Can I broil the chicken at the end?

I occasionally broil it for a minute or two to get extra caramelization, watching carefully to prevent burning.

What sides go well with this dish?

I enjoy serving it with roasted vegetables, mashed potatoes, or a simple green salad.

Can I reduce the sodium?

I reduce the salt slightly and choose a lower-sodium BBQ sauce when needed.

Why do I let the chicken rest before serving?

I let it rest so the juices redistribute, which keeps the chicken tender and moist.

Conclusion

I keep this Oven Roasted BBQ Chicken in my regular dinner rotation because it’s dependable, flavorful, and easy to make. It delivers that classic BBQ taste straight from the oven, and I always appreciate how simple ingredients come together to create such a satisfying meal.