This Baked BBQ Chicken is one of those dinners that never goes out of style. Juicy chicken is seasoned, baked until tender, then brushed with your favorite BBQ sauce and baked again until it’s sticky, caramelized, and full of flavor. Served with buttery corn on the cob and crispy roasted potato wedges, this meal feels like a backyard cookout without ever firing up the grill.
Using bone-in chicken thighs keeps this dinner affordable while giving you tender, flavorful chicken every time. Everything is made with simple pantry staples and easy-to-find ingredients, making it perfect for busy weeknights or relaxed summer dinners.
Why You’ll Love This Recipe
- Budget-friendly family dinner
- No grill required
- Crispy potatoes and juicy chicken
- Simple pantry ingredients
- Easy enough for weeknights
- Kid-friendly and filling
Baked BBQ Chicken
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Servings
4–6
Ingredients
BBQ Chicken
- 2½–3 pounds bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ cups BBQ sauce
Roasted Potato Wedges
- 3 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- Salt and black pepper, to taste
Buttered Corn
- 4 ears corn on the cob
- 2 tablespoons butter
- Salt and pepper, to taste
Instructions
BBQ Chicken
- Preheat the oven to 400°F. Lightly grease a 9×13-inch baking dish or sheet pan.
- Pat the chicken dry with paper towels and place it in the baking dish.
- Drizzle with olive oil and season both sides with the garlic powder, onion powder, smoked paprika, salt, and pepper.
- Bake for 25 minutes.
- Remove the chicken from the oven and brush each piece generously with BBQ sauce.
- Return to the oven and bake for another 15–20 minutes, or until the internal temperature reaches 165°F.
- For extra caramelization, broil for 2–3 minutes, watching carefully so the sauce doesn’t burn.
Roasted Potato Wedges
- Wash and cut the potatoes into wedges.
- Toss with olive oil, garlic powder, paprika, Italian seasoning, onion powder, salt, and pepper.
- Spread onto a baking sheet in a single layer.
- Bake at 400°F for 35–40 minutes, flipping halfway through, until golden brown and crispy.
Buttered Corn
- Bring a large pot of water to a boil.
- Add the corn and cook for 6–8 minutes, or until tender.
- Drain, spread with butter, and season with salt and pepper.
Recipe Tips
Use your favorite BBQ sauce to customize the flavor. Sweet, smoky, honey, or hickory all work well.
Patting the chicken dry before seasoning helps the skin crisp up in the oven.
Don’t brush on the BBQ sauce until the chicken has baked for the first 25 minutes. This keeps the sugars in the sauce from burning.
Cut the potato wedges into similar sizes so they roast evenly.
Easy Variations
- Use chicken drumsticks instead of thighs.
- Add a sprinkle of shredded cheddar over the potato wedges after baking.
- Season the corn with chili powder and Parmesan for a street corn-inspired twist.
- Swap russet potatoes for baby potatoes if that’s what you have.
Make-Ahead Instructions
The chicken can be seasoned several hours ahead of time and refrigerated until you’re ready to bake.
Potatoes can be cut earlier in the day and stored in cold water. Drain and dry them well before roasting.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat the chicken in a 350°F oven for about 15 minutes or in the microwave until warmed through.
Potato wedges are best reheated in the air fryer or oven to help them crisp back up.
Budget-Friendly Kitchen Tip
Chicken thighs are usually one of the best values at Aldi and stay incredibly juicy when baked. Pairing them with potatoes and fresh corn keeps this meal affordable while still feeling like a special dinner.
What to Serve with BBQ Chicken
This meal is complete on its own, but it also pairs well with:
- Coleslaw
- Macaroni salad
- Watermelon
- Fresh fruit
- Dinner rolls
Frequently Asked Questions
Can I use boneless chicken?
Yes. Boneless chicken thighs or breasts work well but will cook faster. Start checking for doneness around 20–25 minutes.
What BBQ sauce is best?
Any store-bought BBQ sauce you enjoy works well. Honey BBQ, Sweet Baby Ray’s, hickory, or Aldi’s Original BBQ Sauce are all great choices.
Can I grill the chicken instead?
Absolutely. Grill over medium heat, brushing with BBQ sauce during the last few minutes of cooking.
How do I know when the chicken is done?
Use a meat thermometer. The thickest part of the chicken should reach 165°F.
Baked BBQ Chicken with Corn on the Cob & Roasted Potato Wedges
Description
This easy Baked BBQ Chicken is juicy, flavorful, and served with buttery corn on the cob and crispy roasted potato wedges for a budget-friendly family dinner.
Ingredients
Instructions
-
Preheat your oven to 400°F. Lightly grease a large baking sheet (or two baking sheets if needed).
-
Wash the russet potatoes and cut them into wedges. In a large bowl, toss the potatoes with the olive oil, garlic powder, paprika, Italian seasoning, onion powder, salt, and pepper. Spread them in a single layer on one side of the baking sheet.
-
Pat the chicken thighs dry with paper towels and place them on the other side of the baking sheet (or in a separate baking dish). Drizzle with olive oil and season both sides with the garlic powder, onion powder, smoked paprika, salt, and black pepper.
-
Place the potatoes and chicken in the oven. Bake for 25 minutes.
-
While the chicken and potatoes are baking, bring a large pot of water to a boil for the corn.
-
After the chicken has baked for 25 minutes, remove it from the oven and generously brush each piece with BBQ sauce. Flip the potato wedges and return everything to the oven.
-
Bake for another 15–20 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown and crispy.
-
During the last 8 minutes of baking, carefully place the ears of corn into the boiling water and cook until tender.
-
If you'd like extra caramelization on the chicken, switch the oven to broil for the final 2–3 minutes, watching closely so the BBQ sauce doesn't burn.
-
Remove the chicken and potatoes from the oven. Drain the corn and spread each ear with butter. Season the corn with salt and pepper.
-
Serve the BBQ chicken alongside the roasted potato wedges and buttered corn while everything is hot.
Note
Use your favorite BBQ sauce to customize the flavor. Sweet, smoky, honey, or hickory all work well.
Patting the chicken dry before seasoning helps the skin crisp up in the oven.
Don't brush on the BBQ sauce until the chicken has baked for the first 25 minutes. This keeps the sugars in the sauce from burning.
Cut the potato wedges into similar sizes so they roast evenly.
