I’ve been making this version of Oven Roasted BBQ Chicken for quick weeknight dinners and casual weekend gatherings for years. It’s simple: juicy chicken breasts seasoned with pantry spices, baked, then slathered with BBQ sauce in two finishing steps so the sauce becomes glossy and sticky. Because it’s oven-based, you get hands-off cooking with reliably tender results — no grill required. If you like bold chicken flavors, you might also enjoy this buffalo chicken dip with cottage cheese as a starter for the same crowd-pleasing table.
Why you’ll love this dish
This recipe is ideal when you want something flavorful without fuss. It’s fast (about an hour start-to-finish), budget-friendly, and kid-approved. The double-sauce technique — basting halfway through and again near the end — builds layers of sticky, caramelized BBQ flavor without drying the chicken. Make it on a weeknight with quick sides, or scale up for a small party; leftovers reheat beautifully for sandwiches or salads.
“Perfectly sticky BBQ without firing up the grill — every time.” — a note from my weekly meal rotation
The cooking process explained
Before you pull out the baking dish, here’s a quick step-by-step overview so you know what to expect:
- Preheat the oven so the chicken cooks evenly.
- Oil and season the breasts to form a simple dry rub.
- Bake the chicken until almost cooked through.
- Smother with BBQ sauce and return to the oven in stages so the sauce thickens and glazes the meat.
- Rest briefly, then serve.
This sets expectations: total active hands-on time is short, and the staged saucing makes the exterior sticky while keeping the interior juicy.
What you’ll need
- 4 chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup BBQ sauce
Notes and substitutions: use boneless, skinless breasts for fastest cooking. If you prefer thighs, increase bake time slightly and check doneness with a thermometer. Swap smoked paprika for regular paprika or add a pinch of cayenne for heat. For a lower-sugar BBQ option, choose a sugar-free sauce or make a quick homemade version.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- Pat the chicken dry. Drizzle with olive oil and rub the breasts evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Arrange the seasoned breasts in a single layer in a baking dish.
- Bake for about 25 minutes, until the chicken is close to done but not fully glazed.
- Remove the baking dish and brush each breast with a generous layer of BBQ sauce.
- Return to the oven and bake another 15 minutes to let the sauce set and caramelize slightly.
- Take the dish out again, brush on more BBQ sauce, and bake for an additional 10 minutes until the chicken is sticky and cooked through (internal temperature 165°F/74°C).
- Let the chicken rest for 5 minutes, then serve warm.

Best ways to enjoy it
Serve this Oven Roasted BBQ Chicken sliced over a bed of coleslaw for a quick pulled-chicken vibe, tuck slices into toasted buns for sandwiches, or pair with creamy mashed potatoes for comfort. Great side pairings include:
- Charred corn or corn on the cob
- Crisp green salad with a tangy vinaigrette
- Roasted sweet potatoes or fries
- Pickles and red onion for brightness
Garnish with chopped parsley or extra BBQ sauce on the side for dipping.
Keeping leftovers fresh
Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a 325°F (160°C) oven covered with foil for 10–15 minutes, or slice and warm in a skillet with a splash of water or broth to keep the meat moist. To freeze, wrap portions tightly and place in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight before reheating. Always check that reheated chicken reaches 165°F internally.
Pro chef tips
- Pound the thicker ends of chicken breasts to an even thickness for consistent cooking.
- Use a probe thermometer to avoid overcooking; remove the chicken when it hits ~160°F, as carryover heat will bring it to 165°F while resting.
- For extra char, switch the oven to broil for the last 1–2 minutes — watch closely so the sauce doesn’t burn.
- If you’re short on time, butterfly the breasts to halve the baking time.
- For a hands-off weeknight, assemble the seasoned breasts in the baking dish, cover, and refrigerate for up to 24 hours; bake when ready. Also consider this quick dip recipe for an appetizer while you bake: buffalo chicken dip with cottage cheese.
Creative twists
- Honey-Bourbon: Stir 2 tbsp honey and 1 tbsp bourbon into the BBQ sauce before glazing.
- Smoky-Chipotle: Mix a teaspoon of chipotle in adobo into the BBQ sauce for a smoky heat.
- Low-carb: Serve over cauliflower rice and choose a no-sugar-added sauce.
- Mediterranean spin: Swap BBQ for a tomato-olive tapenade and sprinkle with oregano.
- Make it sheet-pan style: Add chopped potatoes and carrots around the chicken so sides roast with the meat for a one-pan meal. For more dip-centered party ideas that pair well with chicken, try this buffalo chicken dip with cottage cheese.
Your questions answered
Q: How long does this take from start to finish?
A: About 50–60 minutes total: ~5–10 minutes prep, 25 minutes initial bake, then two saucing bakes (15 + 10 minutes) and a short rest.
Q: Can I use bone-in chicken?
A: Yes. Bone-in pieces will take longer (usually 35–45 minutes initially), so adjust and use a thermometer to confirm 165°F at the thickest part.
Q: Will the BBQ sauce burn in the oven?
A: Sugar-heavy sauces can char under high heat. Bake at 375°F and finish with a brief broil only if you’re watching closely. Basting in stages helps the sauce caramelize without burning.
Q: Is it safe to bake chicken covered vs uncovered?
A: Uncovered yields a better glaze and caramelization. If you’re worried about drying, tent loosely with foil for the first stage and remove for the saucing steps. Always verify doneness with a thermometer.
Q: Can I make this ahead for a crowd?
A: You can bake the chicken until just underdone, cool, and finish glazing just before serving. Reheat at 325°F and add the final sauce layer to refresh the glaze.
Conclusion
If you want a crispier finish without changing the method, check out this Two Ingredient Crispy Oven Baked BBQ Chicken for a twist on texture: Two Ingredient Crispy Oven Baked BBQ Chicken. For another oven BBQ chicken technique and inspiration, see this detailed take on a similar recipe: Oven BBQ Chicken – Oven Roasted BBQ Chicken Recipe.
Print
Oven Roasted BBQ Chicken
- Total Time: 60 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
Juicy chicken breasts seasoned and baked to perfection, slathered with BBQ sauce for a sticky, caramelized finish.
Ingredients
- 4 chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup BBQ sauce
Instructions
- Preheat the oven to 375°F (190°C).
- Pat the chicken dry. Drizzle with olive oil and rub the breasts evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Arrange the seasoned breasts in a single layer in a baking dish.
- Bake for about 25 minutes, until the chicken is close to done but not fully glazed.
- Remove the baking dish and brush each breast with a generous layer of BBQ sauce.
- Return to the oven and bake another 15 minutes to let the sauce set and caramelize slightly.
- Take the dish out again, brush on more BBQ sauce, and bake for an additional 10 minutes until the chicken is sticky and cooked through (internal temperature 165°F/74°C).
- Let the chicken rest for 5 minutes, then serve warm.
Notes
Use boneless, skinless breasts for fastest cooking. You can also use thighs, just increase the bake time slightly. For a lower-sugar BBQ option, choose a sugar-free sauce or make a quick homemade version.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American