Baked BBQ Chicken — This oven-baked bbq chicken takes less than 10 minutes to prep and comes out perfectly moist and flavorful every time! Definitely add this to the meal rotation!
Oven Baked BBQ Chicken Recipe
Now that summer is behind us, I’m not grilling as often and my family is missing barbecue chicken. So I made this easy baked bbq chicken, complete with sweet potatoes and broccoli, that’s cooked in the oven in one pan and is ready in under one hour.
The oven baked bbq chicken turned out really juicy, tender, hit the spot, and there was zero cleanup. Love it when there’s no pan to scrub!
My secret? Reynolds® Large Oven Bags. The bag traps in moisture and natural juices to keep food from drying out so it comes out juicy and tender every time. Use the Large Size Oven Bags for meat and poultry up to 8 pounds.
I just opened the bag, added 1 tablespoon of flour (helps prevent the bag from bursting), added the chicken, sweet potatoes, broccoli, barbecue sauce, and olive oil, and closed the bag using the nylon tie provided, cut slits in the bag for steam to escape, placed it in a 9×13 pan, and baked.
I’ve also made this baked bbq chicken recipe by getting all the ingredients in the bag and allowed the chicken to marinate in the fridge for up to 4 hours. It’s nice to pre-assemble everything during the day and then before dinner just pop it in the oven.
And voila, perfect barbecue chicken with potatoes and a vegetable for an easy, one-bag dinner.
What’s in Baked BBQ Chicken?
For this baked bbq chicken breast recipe, you’ll need:
- Chicken breasts
- Sweet potato
- Barbecue sauce
- Apple cider vinegar
- Olive oil
- Salt and pepper
How to Make BBQ Chicken in the Oven
Preheat the oven, then add flour to the Reynolds oven bag. Add the chicken and veggies to the bag before pouring in the barbecue sauce, olive oil, and apple cider vinegar. Seal the bag and place in a 9×13-inch baking pan.
Cut slits in the bag before placing it into the oven. The bbq chicken needs to bake for roughly 45 minutes, but check it first at 40 minutes to be safe. You’ll know the chicken is cooked through when it reaches an internal temperature of 165F, or the juices run clear.
Can I Make BBQ in the Oven Without an Oven Bag?
Most likely, yes. You could probably get away with covering your baking dish with aluminum foil, but I haven’t tried it myself so I can’t say for certain.
Can I Use Different Vegetables?
Yes, just keep in mind that different vegetables will require slightly different cook times.
Tips for Making Baked BBQ Chicken
When cutting the broccoli florets, you’ll want to keep them in fairly large pieces or they’ll cook faster than the chicken and potatoes and become mushy. Trust me, you don’t want to serve your family mushy broccoli.
If using an oven bag, make sure it will have enough room to expand while baking and won’t touch other oven racks or the sides of the oven.
Lastly, you can use any barbecue sauce you’d like for this recipe. See if you can find one with real ingredients (i.e. no corn syrup) for the best flavor.
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- 1 tablespoon all-purpose flour
- two boneless skinless chicken breasts, each weighing .75 to 1 pound (about 1.75 to 2 pounds chicken total)
- 1 extra-large sweet potato, peeled and sliced into 1/2 inch rounds or half moons
- 1 large head broccoli, trimmed and cut into large florets
- 1 cup barbecue sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- salt and freshly ground black pepper, to taste
- Preheat oven to 350F. To a Reynolds® Large Oven Bag, add the flour.
- Add the chicken to the bottom (back end) of bag, and add the sweet potato and broccoli towards the front. Keep the broccoli florets in fairly large pieces or they’ll cook faster than the chicken and potatoes and become mushy.
- Evenly drizzle the barbecue sauce and apple cider vinegar over chicken. It’s okay if some gets on the potatoes and broccoli.
- Evenly drizzle the olive oil over the potatoes and broccoli and season with salt and pepper.
- Seal bag using the nylon tie provided and place bag in a 9×13-pan or similar size roasting pan, making sure chicken breasts aren’t piled on top of each other. Optionally at this point you can refrigerate entire pan and allow the chicken to marinate for up to 4 hours before baking.
- Cut six 1-inch slits on the top of the bag for steam to escape, place pan with the bag in it in the oven, and bake for about 45 minutes, or until chicken reaches an internal temp of 165F and potatoes are fork-tender. Start checking at about 40 minutes although it could take up to 1 hour to cook through. Baking time will vary based on exact sizes of chicken and potatoes. Make sure the bag will have enough room to expand while baking and won’t touch other oven racks or the sides of oven.
- Optionally spoon extra barbecue sauce mixture from the bag over chicken and serve immediately.
- Extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.
Amount Per Serving: Calories: 342Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 51mgSodium: 883mgCarbohydrates: 42gFiber: 4gSugar: 27gProtein: 22g
More Easy Baked Chicken Recipes:
Check out all of my FAVORITE CHICKEN RECIPES.
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Baked Teriyaki Chicken and Rice — Chicken, rice, pineapple, and red peppers cook together in one pan for an EASY weeknight dinner that tastes like you’re in Hawaii!
Easy Chicken Enchilada Bake — In this chicken enchilada bake, instead of rolling tortillas, you cut them up and layer them in a baking pan with chicken, tomatoes, cheese, and more!
Kicked Up Cornflake Chicken — This cornflake baked chicken is so crisp on the outside you’d think it was fried! This meal comes together in under 30 minutes and is perfect for busy weeknights.
Baked Parmesan-Crusted Chicken — This Baked Parmesan-Crusted Chicken tastes like it’s been deep fried, but it hasn’t! Even better, it’s ready in under 30 minutes and is easy to whip up at the last minute.
Baked Chicken Nuggets with Honey Mustard — These chicken nuggets are coated in a mixture of Panko breadcrumbs and grated Parmesan, which makes them extra flavorful and crispy!
Post is brought to you by Reynolds®. The recipe, images, text, and opinions expressed are my own.