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 followed the recipe as suggested with three exceptions.
I used jumbo chicken wings due to the length of baking time.
I baked both jumbo wings and thighs.
For the final 20 minutes of browning, I transferred the chicken to a dry baking pan due to the large amount of liquid generated during the two hours of baking.
I have to make these soon! Will probably use thighs or leg quarters. It looks amazing! Thank you or sharing.
OMGosh— these look so good. She’s beautiful AND she can cook!
Great recipe!
Jocelyn I have not tried this baked chicken recipe yet but it will be tested before the week is out. I live by your recipes every week. I thought I knew how to cook but I found out different. You are awesome !!
Thank you ,
Your cuz Evelyn
Delicious as always. Tasted amazing never thought about maple syrup!!!!!!!
Mine wasn’t as picture perfect (though close) but it was absolutely delicious down to the pot nectar! I prefer chicken breast too but I honored the counsel and enjoyed tender, flavorful thighs for the first time! Thanks so much!
These are so delicious that I’m foregoing turkey and making these for my family for Thanksgiving tomorrow. I’m thankful that you shared your family’s delectable recipe so that I may also share it with mine! Serving with a mix of sweet potato, butternut squash, brussel sprout, and Yukon gold potato baked and seasoned with the drippings from the chicken pan. Perfection.
I used a combination of wings and legs. I started a little later than I had intended, so my family was waiting a long time for dinner. By the time they had finished eating and licking their fingers, they had all said it was definitely with the wait!!! Thank you so much for sharing this recipe!!!
Wonderful!!!!
Thank you to Auntie Rose and to you for this recipe. I made it with chicken thighs and I added some small baby gold potatoes. It was great. Really easy to make, everything was in just one dish. Again I thank you for such an amazing and easy dish to make. It will try it with wings next time but I can’t imagine it coming out better than it did with the thighs.