Ingredients
Equipment
Method
- Preheat oven to 400 degrees F.
- Coat the chicken on all sides with olive oil and season with salt and pepper.
- Place the chicken skin side down on a rimmed baking sheet. Bake for 25 minutes.
- Remove chicken from oven and turn the temperature of the oven up to 425 degrees.
- Coat the top of the chicken with barbecue sauce using a basting brush. Use a spatula to flip the chicken over, being careful not to tear the skin. Baste the other side of the chicken, and place back in the oven for 7 minutes.
- Remove from oven, baste top with barbecue sauce, and place back in oven for 7 more minutes.
- Remove from the oven again and baste again, for a total of three times, and place back in oven for 7 more minutes. Check the internal temperature with a meat thermometer to confirm it reaches at least 165 degrees F.
- If the chicken hasn't crisped and browned to your liking, move the oven rack up and broil the chicken for 3-5 minutes, until it's more crispy.
- Let the chicken sit for 5 minutes after cooking before serving so the juices redistribute.
Notes
For crispy skin, pat the chicken dry before cooking. You can also place the chicken skin side up from the start on a baking rack nestled into a rimmed baking sheet. Bake for 25 minutes, then add BBQ sauce as directed, and do not flip.
Bone-in, skin-on chicken thighs and drumsticks cook well. If you use boneless, skinless chicken breasts, bake them initially for 10 minutes instead of 25, then add sauce, flip, and continue basting every 7 minutes three times. Check the temperature to confirm they reach 165 degrees F.
Thighs are best when cooked to 185-195 degrees F, though they are safe at 165 degrees F. Longer cooking times can make fattier cuts more tender.
If the oven is messy, you can tent the pan with foil to prevent splatter.