Oven roasted bbq chicken
- Preparation 10 min
- Cooking 1 h 15 min
- Servings 4
- Freezing Absolutely
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🍗 Roasted Oven Chicken
If you’ve been hunting for the ultimate oven roasted chicken recipe, the kind that comes out juicy, tender, and loaded with flavor every single time, you just found it. This oven-to-roast-chicken method gives you a beautifully caramelized skin, a deep BBQ aroma, and that classic Sunday-dinner comfort — without needing anything more than a few simple ingredients and your oven.
One of the most common questions people ask is about chicken oven roast time, and this recipe keeps things simple: steady heat, a generous rub, and a technique that guarantees perfectly cooked meat from the breast to the thighs. Whether you’re using the oven to bake chicken for quick weeknight meals or a cozy weekend feast, this version delivers consistent, mouthwatering results.
The magic comes from a buttery mix of ketchup and Sriracha rubbed right over the skin, creating a glossy, flavorful crust as it roasts. Paired with a bold spice blend, the chicken transforms into a BBQ-inspired showstopper — crisp on the outside, juicy on the inside, and bursting with homemade charm.
Serve it with warm brown gravy, roasted garlic baby potatoes, or honey–white wine carrots for a dinner that always hits the spot. Easy to prepare, incredibly rewarding, and perfect for leftovers, this roasted BBQ chicken is about to become your new go-to recipe any time you fire up the oven.
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✅ Get Extra Crispy Skin
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Season the chicken directly on the skin for the best caramelization.
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Pat the chicken dry before spreading the butter mixture to help the skin crisp up.
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Avoid covering the chicken early in the cooking process — moisture stops the skin from browning.
✅ Boost the Flavor
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Add smoked paprika for deeper BBQ vibes.
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Swap ketchup for homemade BBQ sauce for a richer, sweeter finish.
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Mix a little extra hot sauce into the butter for added kick.
✅ Perfect Internal Temperature
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Use a thermometer to check doneness:
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Breast: 165°F (74°C)
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Thigh: 175–180°F (79–82°C)
Always measure in the thickest part without touching the bone for an accurate reading.
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Let the chicken rest for 10 minutes to keep it juicy.
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Cover loosely with foil only if the skin browns too quickly.
✅ Perfect Side Dishes
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Garlic–thyme roasted baby potatoes
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Warm brown gravy
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Honey & white wine roasted carrots
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A crisp green salad to lighten things up
✅ Storage
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Keeps 3 to 4 days in the fridge in an airtight container.
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Freezing is highly recommended — roasted chicken freezes beautifully and makes for easy future meals.
Ingredients for the oven roasted bbq chicken
- 1 full chicken of 1.5kg
- 3 tablespoons softened butter
- 2 tablespoons ketchup
- 1 teaspoon Sriracha
- 1 tablespoon brown sugar
- 2 teaspoons dried mustard
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- 1 teaspoon onion salt
- 1/2 teaspoon celeri salt
- Ground pepper
- St-Hubert BBQ spices for french fries
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Preparation
- Preheat the oven at 375°F.
- In a medium bowl, combine the butter with the ketchup and sriracha. Spread the mix evenly all over ( and under ) the chicken and don’t forget to rub some in the cavity!
- In a medium bowl, combine together all the spices except the St-Hubert BBQ spices.
- Place the chicken in a big cooking tray and sprinkle the spices mix evenly all over the top and sides. Finish by lightly adding some St-Hubert BBQ spices everywhere.
- Cook in the oven for about 1h15 minutes or until chicken is no more pink. Cut in a breast to make sure! ***Cover with foil if top becomes charred too rapidly.*** Serve along with a nice brown gravy sauce and some baby potatoes with roasted garlic and thyme or with roasted carrots with honey and white wine!
A general rule is 20 minutes of cooking per half-kilo (per pound) of chicken, plus an additional 20 minutes at the end.
For a 1.5 kg (3 lb) chicken, this comes out to roughly 1 hour 20 minutes at 375°F (190°C).
Typically 1 hour 15 minutes to 1 hour 30 minutes, depending on size.
Always check internal temperature:
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Breast: 165°F (74°C)
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Thigh: 175–180°F (79–82°C)
Make sure the thermometer does not touch the bone.
Keep the skin on during cooking — it acts as a natural barrier to lock in moisture and prevent the meat from drying out. It also creates that golden, crispy, flavorful finish everyone loves.
Season generously and allow the chicken to rest before carving for the juiciest results.
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