Oven Barbequed Chicken

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Recipe by South Your Mouth

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Oven Barbequed Chicken

10 chicken legs or thighs*

1 tablespoon olive oil

2-3 tablespoons Chicken Scratch (recipe below)

3/4 cup barbeque sauce

Cooking spray


Place chicken legs or thighs in a large bowl. Add olive oil and Chicken Scratch to chicken and toss to coat. I think it’s best to do this with your hands so you can really make sure the chicken is thoroughly and evenly covered with the oil and seasoning.


Spray a 17x24 baking pan or two standard size baking sheets with cooking spray. Arrange chicken pieces evenly on pan(s). Cook at 325 degrees for 1 hour and 45 minutes. Baste with barbeque sauce then return to oven and cook for an additional 15 minutes (total cooking time: 2 hours).


*You can use any bone-in, skin-on chicken pieces but dark meat works the best with this low-and-slow cooking method (there’s enough fat and skin to keep the chicken from drying out). Reduce cooking time if using chicken breasts; checking to see if they’re done after about an hour and a half.


Chicken Scratch

This is a seasoning mix I came up with years ago that I use each and every time I cook chicken. For more recipes using Chicken Scratch, click here.

3 tablespoons salt

3 tablespoons paprika

3 tablespoons garlic powder

1 tablespoon dried thyme

1 tablespoon white pepper

1 tablespoon black pepper

1 tablespoon cayenne pepper*

1 tablespoon onion powder


Mix all ingredients together and store in an airtight container. I keep mine in a large used spice container that still has its shaker top for easy use. Season chicken or other poultry LIBERALLY with mix (this is made with less than 25% salt so you can rock it out!)


*if you prefer a Southwest vibe, use chili powder instead