Recipes » Main Dish Recipes » Buttery Barbecued Chicken

Buttery Barbecued Chicken

Oven baked chicken with a rich, tangy, buttery barbecue sauce.
5 from 1 vote
Prep Time 40 minutes
Cook Time 1 hour
Buttery Barbecued Chicken - oven baked chicken with a rich, tangy, and buttery barbecue sauce. Good for cooler weather since no outdoor cooking is required. https://www.lanascooking.com/buttery-barbecued-chicken/

Buttery Barbecued Chicken – oven baked chicken with a rich, tangy, and buttery barbecue sauce. Good for cooler weather since no outdoor cooking is required.

This is a recipe I’ve been meaning to post for several months now and really wanted to get it out to you before summer is over. But, you know, this buttery barbecued chicken would work any time of the year.

Buttery Barbecued Chicken - oven baked chicken with a rich, tangy, and buttery barbecue sauce. Good for cooler weather since no outdoor cooking is required. https://www.lanascooking.com/buttery-barbecued-chicken/

It doesn’t require outdoor cooking and the ingredients are available any time. I especially like it because it doesn’t require a whole lot of watching. Just prepare your sauce, get your chicken ready, and let your oven do the work.

How to Make Buttery Barbecued Chicken

Basting sauce for recipe cooking in a saucepan.

You start this recipe by preparing the sauce. Combine shallots, green onions, thyme, and water in a small saucepan and cook over low heat for a few minutes until the shallots and onions are tender.

Then add the mustard, vinegar, ketchup, and lemon juice. Continue cooking a few more minutes, then let the mixture sit for a while to develop its flavors.

Add butter to sauce.

After a while, bring the sauce back to a low temperature and stir in cold butter, Tabasco, salt, and pepper.

Yum. This makes a tangy, buttery, rich sauce that is very much like barbecue sauce but not quite. Very, very good!

Dry the chicken, put it in a foil-liked baking pan (makes cleaning up later much easier!), and sprinkle it all over with salt and pepper. Brush half the melted butter all over the chicken. Cook for 30 minutes, basting frequently.

Chicken brushed with sauce and topped with lemon slices.

After 30 minutes, remove the pan from the oven and brush on the barbecue sauce. Cover it really generously with the sauce.

Return the pan to the oven and continue cooking until the chicken reaches 165 degrees when tested with a meat thermometer. During the last 10 minutes or so of cooking, arrange some lemon slices over the chicken. Be sure to baste the lemon slices when basting the chicken.

Remove the chicken from the oven and let it rest for a few minutes. Sprinkle with fresh thyme sprigs before serving.

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Buttery Barbecued Chicken - oven baked chicken with a rich, tangy, and buttery barbecue sauce. Good for cooler weather since no outdoor cooking is required.  https://www.lanascooking.com/buttery-barbecued-chicken/

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Buttery Barbecued Chicken - oven baked chicken with a rich, tangy, and buttery barbecue sauce. Good for cooler weather since no outdoor cooking is required. https://www.lanascooking.com/buttery-barbecued-chicken/

Buttery Barbecued Chicken

Oven baked chicken with a rich, tangy, buttery barbecue sauce.
5 from 1 vote
Print It Rate It Save Text It
Course: Main Dishes
Cuisine: American
Prep Time: 40 minutes
Cook Time: 1 hour
Inactive Time: 5 minutes
Total Time: 1 hour 45 minutes
Servings: 6 servings
Calories: 1336kcal
Author: Lana Stuart

Ingredients

  • 2 shallots finely chopped
  • 2 green onions white part only, finely chopped
  • 1/3 cup water
  • 1 tsp. dry mustard
  • 5-6 sprigs fresh lemon thyme
  • 2 tblsp. white wine vinegar
  • 2 tblsp. ketchup
  • 2 tblsp. lemon juice
  • 4 tblsp. cold butter
  • 10-12 shakes Tabasco
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 small 3 lb. frying chicken, butterflied
  • 6 tblsp. butter melted
  • One lemon sliced
  • Additional fresh lemon thyme for garnish

Instructions

  • Place the shallots, green onions, thyme and water in a small saucepan and simmer over medium low heat for about 2 minutes or until the shallots and onions are tender.
  • Add the mustard, vinegar, ketchup, and lemon juice and continuing cooking over medium low heat for 5-6 minutes.
  • Set aside for 30 minutes to allow the flavors to develop.
  • Preheat the oven to 450 degrees.
  • Bring the sauce back to a very low temperature and stir in the cold butter, a tablespoon at a time. Add the Tabasco, salt and pepper.
  • Dry the chicken well and place it breast side up in a foil-lined baking pan. Sprinkle the chicken all over with salt and pepper. Brush half the melted butter over the chicken.
  • Cook in the preheated oven for 30 minutes, basting frequently with the remaining butter and the accumulated pan juices.
  • After 30 minutes of cooking, remove the pan from the oven and brush the chicken all over with the barbecue sauce. Return to the oven and continue cooking and basting with sauce and pan juices until an internal temperature of 165° is reached (15-30 minutes depending on the size of the chicken).
  • During the last 5-10 minutes of cooking, arrange lemon slices over the top of the chicken. Be sure to baste the lemon slices when basting the chicken.
  • Remove the chicken from the oven and allow it to rest for a few minutes before serving. Sprinkle with additional fresh lemon thyme if desired.

Nutrition Information

Serving: 1 | Calories: 1336kcal | Carbohydrates: 207g | Protein: 33g | Fat: 46g | Saturated Fat: 28g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 1443mg | Fiber: 7g | Sugar: 195g

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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18 Comments

  1. you say to put it back in the oven until the temperature reaches 165 degrees. Do you have an approx. time for how long it will take once you put it back in the oven? 10 minutes, 20 minutes? Thank you for your time.

    1. Tammy, it depends on the size of the chicken. I always use a meat thermometer inserted in the thickest part of the thigh to tell when it’s done, but another good way to check is to make sure that the juices run clear (no pink at all) and the leg should move easily. This recipe usually takes a total of about one hour cooking time.

  2. Dang woman…you make me want this for BREAKFAST!! Funny, I have an old sauce I’m getting ready to publish for my Wednesday feature; we have got to stick to our guns…so many wonderful things from our past we have to share!

    1. I’m loving your Wednesday feature! I kinda like that “just the facts, ma’am” aspect of giving a recipe and a couple of photos. I might post more often if I did’t feel compelled to write *something* to go with the recipe every time.

  3. OH my goodness..I just about died when I saw this chicken! I cannot wait to make it..and it has to be soon.. or I will die ;)

  4. BBQ chicken is my favorite, and this one look really yummy. When BBQ chicken, I always add some honey and lots of garlic. It bring good flavor that I love so much. :)

  5. They don’t appear to have fryers up here in Michigan. The smallest chicken I could find at the grocery store yesterday was 4.75. Most were over 5 lbs. I’m still going to try this, just bake it longer. It looks great.