Cary Grant’s Oven-Barbecued Chicken

This recipe begins by frying chicken parts in oil until nicely browned, which helps develop flavor and crisp the skin. The browned pieces are then placed in a baking dish and topped with a homemade barbecue sauce that combines ketchup, Worcestershire sauce, water, A1 sauce, sugar, cider vinegar, diced onion, and garlic. The sauce is thickened on the stove with cornstarch mixed into cold water, resulting in a smooth, thick glaze.

Covered with foil, the chicken bakes in the oven at a moderate temperature, allowing the meat to become tender while absorbing the tangy, slightly sweet barbecue flavors. The sauce blends savory and acidic components, balancing richness with brightness. Optional skimming of fat after baking can produce a cleaner sauce for serving.

This oven-baked barbecue chicken suits casual meals and pairs well with classic sides like mashed potatoes, coleslaw, or cornbread. The use of common pantry ingredients and the two-step cooking method yield a hearty dish with a saucy finish.

Using bone-in skin-on pieces ensures moist meat and appealing texture. The recipe requires a baking dish, stove, and oven and adapts easily for home cooks wanting a savory, sauced chicken dish.