A tangy form-scratch sauce makes this tender chicken extra flavorful. My mom is an excellent cook who has fixed delicious dishes like this one for years. If you're in a hurry, just prepare it ahead and pop it in the oven when you get home.
Baked Chicken
Baked Chicken
Prep Time
15 min
Cook Time
50 min
Yield
4 servings
Ingredients
- 1 broiler/fryer chicken (3 pounds), cut up
- 1 tablespoon all-purpose flour
- 1/4 cup water
- 1/4 cup packed brown sugar
- 1/4 cup ketchup
- 2 tablespoons white vinegar
- 2 tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- 1 small onion, chopped
- 1 teaspoon ground mustard
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Directions
- Place chicken in a greased 13-in. x 9-in. baking dish. In a large saucepan, whisk flour and water until smooth. Stir in brown sugar, ketchup, vinegar, lemon juice and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
- Stir in the remaining ingredients. Pour over chicken. Cover and refrigerate for 2-4 hours.
- Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until chicken juices run clear.
Nutrition Facts
1 each: 465 calories, 22g fat (6g saturated fat), 131mg cholesterol, 682mg sodium, 23g carbohydrate (16g sugars, 1g fiber), 43g protein.
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