Make the World's Best Baked Chicken - Quick, Easy, Delicious

 

If you’ve been searching for a foolproof chicken recipe that’s juicy, flavorful, and easy enough for any night of the week—this is it. Tender chicken breasts are baked to perfection with simple seasonings, creating a dish that’s both comforting and crowd-pleasing.

This recipe is all about balance: minimal prep, maximum flavor, and a result that tastes like home. Whether you serve it with roasted veggies, a crisp salad, or buttery mashed potatoes, it’s the kind of meal that brings everyone to the table.

Quick and easy to prepare. Perfectly seasoned for everyday dinners. Family friendly and versatile.

 

I have always felt that it takes a certain amount of gumption and commitment to call something the "World's Best" anything, especially when it comes to food.  I tend to be somewhat dubious when it comes to labelling something as being the "World's Best."

 

World's best anything is largely dependent on a person's individual tastes. After all . . .  taste is a very subjective thing.  Its dependent on your culture, and where you come from, and yes . . .  individual preferences and taste.  

I saw this recipe on a page called Aunt Bea's Recipes.  The name Aunt Bea intrigued me. When I was a child, I wanted to be like Aunt Bea on the Andy Griffeth show.  And then to call something the World's Best, well . . . I just had to try it out to make sure that it lived up to the promise of its title.

Two words. It did.  This was magnificently delicious. It may not be as pretty as a picture, but it was lip smackingly good!  I highly recommend. 

 

Ready to discover why it’s called the world’s best? Let’s bake up some comfort tonight!

 

INGREDIENTS NEEDED

TO MAKE

WORLD'S BEST BAKED CHICKEN

Just a few simple things and not a lot of them. I do give instructions on how to make your own Creole seasoning in the recipe notes. 

• 8 bone in, skin on chicken thighs
• butter for greasing pan
• 1/4 cup (60ml) pure maple syrup
• 2 TBS cider vinegar
• 1 TBS dry mustard powder
• 1 tsp minced garlic
• 1 tsp Creole seasoning (see notes)
• 1/2 tsp salt
• 1/2 tsp black pepper

 

I used salted butter. Its all I keep in the house.

Use pure maple syrup. A good amber grade has the nicest flavor. You could probably use pancake syrup, but really . . .  real honest maple syrup is the best.

By cider vinegar I mean apple cider vinegar.

Dry mustard powder can be found in the spice section of most grocery stores. Coleman's is the most common brand. it is made from ground mustard seeds.

I used minced garlic from a refrigerated jar of organic, minced garlic. This is what works for me. I don't use garlic up fast enough to buy the heads whole and use them.

See recipe notes on how to make your own Creole seasoning, otherwise use a good quality storebought brand.

 

HOW TO MAKE

WORLD'S BEST BAKED CHICKEN

I don't think a main dish can get much easier than this!

 

1. Preheat the oven to 200*C/400*F/ gas mark 6. Line your baking dish with a double layer of Aluminum foil. Butter the top layer. (WARNING - Don't skip this step.)
2. Lay the chicken thighs out in the pan in a single layer, skin side up. (Don't crowd the chicken. You want there to be plenty of room between the pieces for the air to circulate.)
3. Whisk together all the remaining ingredients. Pour evenly over the chicken. 
4. Bake for one hour, turning the chicken every fifteen minutes, until the chicken is tender and nicely glazed. (It is the basting and turning which helps to create a delicious result!)
5. Serve hot with your favorite sides.

 

HINTS AND TIPS FOR SUCCESS

• Read though the recipe several times to make sure you are aware of any ingredients or equipment which you may need to make this recipe.
• Assemble all of your ingredients before starting. This can help to prevent you from leaving out anything integral to the recipe.
• Bone-in skin-on chicken thighs are recommended for this recipe. Drumsticks will also work. Breasts can dry out if not carefully watched and will not take as long to cook.
• Follow the instructions as outlined in the recipe.
• DO double line your baking dish with foil.  The sauce is sticky, and you don't want to be stuck with a burnt-on mess that can be difficult to remove.
• Pass the napkins. It could get messy. 

 

FREQUENTLY ASKED QUESTIONS

CAN I USE PANCAKE SYRUP?

You could, but I really recommend using REAL Maple Syrup for the best flavor.

CAN I USE BONELESS, SKINLESS CHICKEN?

You can but the timings as far as cooking will need to be reduced. Bone in skin on chicken will take longer to cook. I would check the chicken about 30 to 35 minutes into the baking time. You don't want the chicken to dry out. If your sauce is not as thick as you could like it to be, then drain it off into a saucepan and bubble it over medium heat until it reaches the thickness you want.

DO I NEED TO USE CHICKEN THIGHS?

You can use Breasts, but again, not that you will need to reduce the cook time as breasts cook quicker than thighs.

HOW CAN I TELL WHEN THE CHICKEN IS DONE?

The chicken is done when the juices run clear and the internal temperature measures 165*F/74*C at the thickest part of the chicken pieces.

CAN THIS BE MADE AHEAD OF TIME?

You can put the chicken and the sauce ingredients into a baggie and refrigerate them up to 24 hours before wanting to bake them. When you are ready to cook them, simply pour everything, chicken and sauce ingredients, onto a buttered lined baking dish as per the recipe and bake as required.

CAN THIS BE FROZEN?

You can certainly freeze the leftovers. Pop into a zip lock baggie or airtight freezer container.  Label and date. This will keep, frozen, for up to six months.  Thaw out in the refrigerator overnight and reheat in a moderate oven until heated through.

 

A FEW MORE CHICKEN RECIPES

FOR YOU TO CONSIDER, ALL DELICIOUS OF COURSE!

With the way the costs of food are rising, chicken is probably one of the main proteins that lands on my table most days.  Here are a few more tasty ways of cooking it to help relieve any boredom!

COUNTRY BAKED CHICKEN - Brining your chicken breasts can really help to make them lovely and tender. These bone in, skin on chicken breasts are brined and then coated in a lovely, herbed crumb before baking in a mix of stock and butter to tender and juicy perfection.  The pan drippings make a beautiful gravy.

APRICOT CHICKEN - All you need for this is chicken pieces, apricot jam, fresh lemon juice and ground nutmeg.  Simple.  You don't need to fry anything. You just lay the chicken out in a baking dish, season it, and then pour the remaining ingredients over top and bake. The end result is amazingly tasty.  Tender, juicy and delicious.

  

Pin this recipe to your Main Dish or Chicken recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram! 

That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you! 

Yield: 4 servings

Author: Marie Rayner

World's Best Baked Chicken

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Sweet and sticky with a slight heat. This is finger-lickingly-delicious!

Ingredients

• 8 bone in, skin on chicken thighs
• butter for greasing pan
• 1/4 cup (60ml) pure maple syrup
• 2 TBS cider vinegar
• 1 TBS dry mustard powder
• 1 tsp minced garlic
• 1 tsp Creole seasoning (see notes)
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat the oven to 200*C/400*F/ gas mark 6. Line your baking dish with a double layer of Aluminum foil. Butter the top layer.
2. Lay the chicken thighs out in the pan in a single layer, skin side up.
3. Whisk together all the remaining ingredients. Pour evenly over the chicken.
4. Bake for one hour, turning the chicken every fifteen minutes, until the chicken is tender and nicely glazed.
5. Serve hot with your favorite sides.

Notes

To make your own Creole Seasoning:

4 tsp cayenne pepper

4 tsp garlic powder

4 tsp black pepper

2 tsp onion powder

2 tsp ground mustard powder

1 tsp sweet paprika

3 TBS salt

Mix all together well and then place into an airtight covered container. Store in a dark place for up to six months.

All rights reserved The English Kitchen

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

 

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.

 

Thanks for visiting! Do come again!! 

If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.