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The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together

Oven-Baked BBQ Chicken

(adapted from The Hungry Mouse Blog)



4 chicken legs (with thigh), rinsed and patted dry
Kosher salt
Spray Oil
3/4 – 1 cup BBQ sauce


The quick version: Salt legs & sear the them on the skin side. Place legs on rack over foil covered baking dish. Brush both sides with BBQ sauce. Bake for 15 min at 375°. Remove from oven, brush all sides again with BBQ sauce and bake for another 35-45 min. To crisp skin at end, broil on high for 2 minutes.


Step by Step Directions a la The Hungry Mouse:

Line a sheet pan with foil. Set a rack in the pan. Set aside while you sear the chicken.

Preheat your oven to 375˚.

Give the legs a rinse and pat them dry.

Sprinkle with a little kosher salt.

Set a nonstick pan on the stove over high heat and spray with a little canola oil. Let it heat up for a minute or two.

Sear the chicken legs (this renders off some fat a move which gives your bird extra flavor, and helps the skin crisp up in the oven.)

When the pan is hot, drop in a 2 of the chicken leg quarters, skin-side down. You don’t want to crowd the pan (or your chicken will steam, not sear).Cook them on high for a few minutes, until the skin is nice and brown. You’re going to make a little smoke. That’s just fine.

When the skin is browned, transfer the chicken to your prepared pan. Repeat with the rest of the chicken. (I only brown the skin side. I find that intense high heat on the skinless underside can dry the meat out a little.)

Using a brush, paint each piece of chicken on all sides with barbecue sauce.

Pop the pan into your preheated 375° oven. Bake like this for 15 minutes.

Brush with the remaining barbecue sauce, covering each piece on all sides again.

When the chicken is coated again, pop the pan back into the oven. Bake at 375° degrees for 30-35 minutes more, until they’re cooked through completely. (Your chicken should be in the oven for a total of 45-50 minutes.)

After 30-35 minutes, they should have a nice crust. If you’re a meat thermometer type, you want a reading of 165° in the thickest part of the chicken (without touching a bone).

For an even MORE detailed explanation with LOTS of PHOTOS, see the Hungry Mouse blog at this address:


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