Ingredients
Equipment
Method
- Preheat your oven to 400℉. Line a large, rimmed baking sheet with nonstick foil or parchment paper and spray with nonstick cooking spray.
- In a small bowl, combine paprika, salt, garlic powder, onion powder and black pepper.
- Pat chicken dry with paper towels, then rub in the seasoning blend all over the chicken, lifting and rubbing in under the skin.
- Arrange chicken skin side up on the prepared baking sheet. Pour about ¾ of a cup of bbq sauce into a small bowl and brush the chicken lightly with the sauce on both sides, finishing with the chicken skin side up. Set the remaining bbq sauce aside to use later (do not leave the brush in the sauce).
- Bake in the 400℉ oven for 20 minutes. Remove chicken from the oven and, using a clean brush, brush with the reserved sauce. Bake for an additional 20 minutes. Chicken should register 165℉ on a meat thermometer.
- Switch to the broiler and broil for 2-3 minutes or until the sauce caramelizes.
- Remove from the oven and let the chicken rest for 5-10 minutes. Serve with additional sauce for dipping.
Nutrition
Notes
Pro Tips: For crispy skin, pat chicken dry and don't crowd the pan. Season under the skin for maximum flavor. Use a meat thermometer (165°F/74°C) for perfect doneness and a clean brush for sauce. Always rest chicken 5-10 minutes. Serving: Great with mashed potatoes, rice, salad, sweet potato fries, corn, or coleslaw. Storage: Refrigerate up to 3-4 days; reheat in oven/air fryer at 350°F (175°C). Variations: Add cayenne for spice, herbs like thyme/oregano, or use other bone-in, skin-on chicken cuts. Nutrition information is estimated based on common ingredients and serving sizes and may vary.