Oven Roasted Chicken with Peachy Barbecue Sauce

What happens when you want barbecue chicken, but don’t want to deal with the grill? You make this dish, Oven Roasted Chicken with Peachy Barbecue Sauce. This recipe calls for chicken thighs with bone in, skin on, and if you’ve ever cooked with bone in, skin on, you know that it adds for extra juiciness and flavor. And it’s cheaper than regular chicken breasts! What a win.

Secret Sauce

• Bottled barbecue sauce
• Peach jam

Okay, maybe it’s not so secret. But it’s super easy to throw together and add a bit of magic to the recipe.

You can easily make Oven Roasted Chicken with Peachy Barbecue Sauce in the dead of winter for a little bit of summertime in your kitchen. Barbecue is good all-year around!

Serving Suggestions

• Kale Bowtie Pasta Salad
• Green Bean and Feta Salad
• Grilled Mexican Street Corn

I had this with a side of Kale Bowtie Pasta Salad which was perfect.

The Oven Roasted Chicken with Peachy Barbecue Sauce was moist and flavorful and the peachy barbecue sauce added a bit of sweetness and tang.

Variations

• Chili sauce
• Red pepper flakes
• Cherry jam

You Might Like These Too!

• Sticky Garlic Chicken Bites
• Smoked Pork Ribs with Spicy Barbecue Sauce

Oven Roasted Chicken with Peachy Barbecue Sauce

Too hot to barbecue? No worries! Enjoy a taste of summer any time with this peachy oven-roasted chicken.

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 5 minutes minutes

Servings: 12

Author: Four to Cook For

Equipment

• 1-quart sauce pan
• baking sheets

Ingredients

• 3 cups store-bought barbecue sauce
• 1/2 cup peach preserves
• 3 cloves garlic, minced
• 1 tablespoon hot sauce
• 12 whole chicken thighs, bone-in, skin on
• olive oil for brushing

Instructions

• Combine barbecue sauce, peach preserves, garlic, and hot sauce in a saucepan and heat over medium heat for 5-10 minutes or until nice and hot. Set aside.
• Preheat oven to 400 degrees Fahrenheit.
• Drizzle olive oil on two rimmed baking sheets and place chicken thighs skin side down in the pans.
• Roast for 25 minutes.
• Remove from oven briefly, brush sauce all over the thighs, then use a spatula to flip them over to the other side, being careful not to ear the skin. Brush the tops with more sauce and return to the oven for 7 minutes.
• Remove from oven, brush on more sauce, and return the oven for another 7 minutes.
• Remove from oven, brush on sauce, and turn up the temperature to 425 degrees Fahrenheit.
• Continue roasting for another 5 to 7 minutes, or until the sauce is staring to brown around the edges and the thighs are totally cooked through.
• Remove from the oven and let sit for at least 10 minutes before serving.

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Recipe adapted from Pioneer Woman.