My auntie Rose’s baked chicken recipe is seriously a thing of beauty. She rubs the chicken with a homemade spice rub that marinates to really get into the meat. Then she bakes it up with butter, onions, a little maple and more poppin flavors. It bakes up like a dream and gets so juicy and tender, it falls off the bone. She’s given us a ton of bomb recipes like her cornbread dressing and deviled eggs so you know this is a hit.
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How to Make Baked Chicken
Step 1: Pat chicken dry and place in a large bowl. Mix seasoned salt, rosemary, garlic powder, onion powder, and pepper. Toss the chicken to coat. Cover and refrigerate 2–3 hours or if you can, overnight. When ready to bake, bring to room temp for 30 minutes. Preheat oven to 325°F. Arrange chicken in an 8×11 or 9×13-inch dish, drizzle with maple syrup, top with onions, and dot with butter.
Step 2: Lastly, drizzle Worcestershire sauce over the chicken. Cover the dish with foil and bake for 1 hour. After an hour, turn the chicken over and evenly sprinkle the top of the chicken with paprika. Bake for an additional hour.
Step 3: After the 2nd hour, turn the temperature to 350 degrees. Remove foil, sprinkle with more paprika if desired for color. Brown for 20-30 more minutes. Garnish with fresh rosemary and serve.
Baked Chicken Recipe
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Ingredients
- 2 tsp seasoned salt
- 2 tsp dried rosemary
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp black pepper
- 4 lbs fresh chicken wings We use wings most of the time but you can also use legs or even thighs but not breasts
- 1/3 cup pure maple syrup
- 1/2 cup butter in pats
- 1 large onion thinly sliced
- 2 tbsp Worcestershire sauce
- Paprika to taste
- Fresh rosemary for garnish
Instructions
- Dry chicken with paper towels and place in a large bowl. Set aside.
- Whisk together seasoned salt, dried rosemary, garlic powder, onion powder and black pepper in a small bowl until combined.
- Sprinkle and toss chicken with seasoning mix ensuring all of the chicken is completely covered. Cover and place chicken in the refrigerator and rest for 2-3 hours or even overnight.
- When ready to bake, remove chicken from the fridge and allow it to come to room temperature for 30 minutes. Preheat the oven to 325 degrees. Add chicken to a 8×11 or 9×13” baking dish.
- Use a spoon to drizzle chicken with maple syrup on both sides. Cover with onions then add pats of butter over the chicken. Lastly, drizzle Worcestershire sauce over the chicken. Cover the dish with foil and bake for 1 hour.
- After an hour, turn the chicken over and evenly sprinkle the top of the chicken with paprika. Bake for an additional hour.
- After the 2nd hour, turn the temperature to 350 degrees. Remove foil, sprinkle with more paprika if desired for color. Brown for 20-30 more minutes. Garnish with fresh rosemary and serve.
Notes
Storage
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freezer: Wrap individual portions of cooked chicken in aluminum foil and place them in a freezer-safe bag. You can freeze the chicken this way for up to 3 months. Reheating: Reheat leftovers in the oven at 350°F for 15-20 minutes, or until warm.Nutrition
Recipe Tips
- Dry Them Well! Press firmly on the wings with paper towels to blot away excess moisture. The less moisture on the skin, the more crisp and flavorful your wings will be!
- Don’t Use Breasts: Because we are baking this chicken for quite a while, these will just dry out.
- Turn While Baking: Be sure to set a timer and turn the chicken halfway through baking. Flipping the chicken will ensure even cooking and golden-brown skin all over! I also like to rotate the baking dish so it gets evenly cooked.
- Serving Suggestions: This meal is seriously so perfect with easy sides like honey glazed carrots and green beans with tomatoes. Or you can have a fantastic Sunday supper with slow cooker mashed potatoes, creamed corn and mustard greens.
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I'll email this recipe to you, so you can come back to it later!
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I’ve made many baked chicken recipes, but this is by far the BEST!!! The maple syrup combined with other herbs…so delicious!!! The BEST!
This was so good! My family devoured it. I’m glad it made a large pan for leftovers. I used half skinless chicken thighs with the bone-in. It turned out perfect. Crispy skin on the other half and the skinless chicken thighs still browned nicely. We put the sauce over the rice. My husband raved about it. This is my new way to bake chicken. No more bland chicken for me.
This is the 1st of your recipes I tried and it was FABULOUS!!! I didn’t deviate from the recipe at all. My fiance is a big baked chicken fan and he was very, very pleased. Thank you sooo much for such a tasty recipe. As I said, this was the 1st of your recipes I tried however, it won’t be the last!!
Blessings and Peace!
Delicious. But i could not serve them to my mom because the sodium content was so high! Any suggestions on how to lower the salt content and still maintain the flavor?
Like so many of your recipes, this one is sooooo good. When I want a real family pleaser, I visit your site.
This is the best baked chicken I’ve ever had! The combination of spices and other ingredients is superb! I’ve sent the recipe to my mom and daughters and they plan to make it also. Jocelyn, thank you for sharing a bit of your aunt with us.
This chicken recipe is outstanding. I tried it last weekend and it is definitely a keeper. I followed the instructions precisely and it turned out beautifully. I used chicken thighs, and plan to try a leg/thigh combination next time. My whole family loved this chicken. My son says it’s the best chicken he’s had in his life 🙂
This chicken recipe is outstanding. I tried it last weekend and it is definitely a keeper. I followed the instructions precisely and it turned out beautifully. I used chicken thighs, and plan to try a leg/thigh combination next time. My whole family loved this chicken. My son says it’s the best chicken he’s had in his life 🙂
Absolutely delicious!! Loved the little “hands on” time. Did a mixture of thighs and drumsticks and since I had more than 4lbs of chicken, I doubled the rub. Guests loved the chicken and poured the sauce on top of the rice I made. It was even better the next day. Highly recommend!
Looks delicious! We can’t wait to try it. Thank you for sharing.
So good! I usually don’t like chicken skin, but this was fantastic!