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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Wow! Delicious . Thank you. Regards from Spain
This is hands down one of the best recipes I’ve tried in a long time.
This was delicious. The directions were perfect. I used boneless chicken thighs. Tender and yummy. The family wants this in the weekly rotation. Well done you!
Outstanding in every way. I didn’t have time to stay at home to turn and watch so I opted for the slow cooker. I came home put it in a baking pan and finished as recipe suggests. Next time I will be able to follow the instructions but this time I as aiming for a great dinner in spite of having to go to work.
This recipe sounds amazing and I rrreally want to try it but we rrrreally lobe breadts in our household—no dark meat ever and wings are iffy. I know…Os there any way to modify this so we can use breasts, say by cooking them partially on the stove first and then shortening the baking time. help! I’d really like to make this work 🙂
I really hoped that you would receive a response to your question, as we feel the same and would also LOVE some guidance.
No dark meat for us either, no exceptions, we just don’t like it at all. I absolutely will not eat it, my hubby will in certain situations, Turkey Legs from the Thanksgiving Turkey , that’s about it.
We occasionally have Hot Wings but they’re either from a restaurant or already prepared, I wouldn’t want wings cooked in this manner though, we don’t really consider wings a “dinner” type meal.
I will hope to receive some feedback, some pointers or advice, even though it’s obvious that you don’t want us to use the breast meat in this dish
I’m sorry but honestly I would suggest against it as I mention in the post. They will dry out with this long cooking time.
The maple syrup and the Worcestershire sauce are just magic together!
This is one of those one in a million recipes! I used chicken thighs and followed the recipe exactly and it was amazingly delicious! Thank you for this recipe!
Absolutely delicious. I made this with chicken thighs. It’s a long bake time but it’s de li cious. Those onions. So carmelized.
Just what I was looking for!
I have made this twice since seeing this recipe. I used all thighs and it turned out delicious both times! Everyone loved this. Thank you for posting. This was fabulous!