BBQ Whole Baked Chicken

Whole baked BBQ chicken on a white plate with a side of sauce and greens.

This Whole Baked BBQ Chicken recipe is a perfect blend of juicy, tender chicken with a flavorful, smoky barbecue crust. Whether you're cooking for a weeknight dinner or a special occasion, this recipe exceeds on taste and satisfaction. The whole family will love it!

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Prep Time: 10

Cook Time: 1 50

Rest Time: 10

Total Time: 2 10

Course: Main Course

Cuisine: American

Keyword: whole baked bbq chicken

Servings: people

Calories: 789kcal

Ingredients

5 pounds whole chicken*
1 cup BBQ sauce
¾ cup low-sodium chicken broth
½ tablespoon salt
1.5 teaspoons pepper
½ tablespoon chili powder
½ tablespoon smoked paprika
½ teaspoon onion powder
1 teaspoon garlic powder
5 tablespoons unsalted butter room temp
String for trussing

US Customary - Metric

Instructions

Preheat oven to 425°F (220°C).
Remove any giblets from the chicken. Pat chicken dry with a paper towel. Take your time during this step as it will result in a crispier skin.
5 pounds whole chicken*
Combine all spices and room-temperature butter in a small bowl.
½ tablespoon salt, 1.5 teaspoons pepper, ½ tablespoon chili powder, ½ tablespoon smoked paprika, ½ teaspoon onion powder, 1 teaspoon garlic powder, 5 tablespoons unsalted butter
Lift the skin above the breast and insert roughly half the butter mixture. Spread the mixture as much as possible under the skin.
Melt the remaining butter in the microwave and baste the entire chicken. To ensure an even bake on the chicken, tie the legs together with baking string and tuck the wings under the bird so they don’t burn.
String for trussing
Place the chicken on a wire rack in your baking dish.
In a small saucepan, combine BBQ sauce and chicken broth. Bring to a low boil and cook for 2-3 minutes. Set aside.
1 cup BBQ sauce, ¾ cup low-sodium chicken broth
Bake chicken at 425°F for 20 mins. Then, lower the temp to 350°F (175°C) and remove from the oven. Baste with half of the BBQ sauce. Place back in the oven and cook for 1 hour and 30 minutes or until a thermometer inserted into the thickest part of the bird reaches 165°F (75°C). You will want to bake the chicken a second time - about 20 minutes before it is fully cooked.
Remove from the oven and allow the chicken to rest for 10 minutes before carving.

Notes

Dry the chicken thoroughly: The drier the skin, the crispier it will be after baking. Take your time with this step.
Don't skip the resting time: Allowing your chicken to rest after baking ensures that the juices redistribute, making every bite juicy and delicious.
Be generous with seasoning: Getting the seasoning under the skin flavors the meat more deeply than just seasoning the outside.
Adjust the BBQ sauce to taste: If you like it spicier or sweeter, feel free to tweak the BBQ sauce mixture.
Experiment with different BBQ sauces: Depending on your preference for smoky, sweet, or spicy, try various BBQ sauces to find your favorite combination.

Storage & Reheating Instructions

Cool down: Let the chicken cool to room temperature before packing it up.
Refrigerate: Store the chicken in an airtight container or wrap it tightly in foil or plastic wrap. It'll stay good for up to four days in the fridge.
Freeze: If you won't be eating the leftovers within a few days, freeze them. Wrap the chicken well and freeze for up to 3 months. Thaw in the refrigerator before reheating.
Reheating tips: To keep the chicken moist, reheat it covered, with a splash of chicken broth or water. You can use the oven, microwave, or even stovetop. Remember, the goal is to warm it through without drying it out.

Nutrition