Southern Savory Baked Chicken


Made with a simple homemade spice rub, rich butter, caramelized onions and a hint of maple syrup, my Auntie Rose's Southern Savory Baked Chicken recipe is tender, juicy and chock-full of flavor! Baked, not fried, this recipe is perfect for hands-off cooking. For those of you who don't know, Auntie Rose is one of the many women I was blessed to have been raised by. A pro in the kitchen, Auntie Rose is someone I constantly look up to. Her creativity, energy and excitement continue to inspire me, and this is one of my absolute favorite Auntie Rose specialties (her deviled eggs are another classic).

close-up shot of Southern Baked Chicken
Photo: Alida Ryder
Active Time:
20 mins
Total Time:
5 hrs
4 to 6


  • 2 teaspoons seasoned salt

  • 2 teaspoons dried rosemary

  • 2 teaspoons garlic powder

  • 2 teaspoons onion powder

  • 1 teaspoon black pepper

  • 4 pounds bone-in, skin-on chicken drumsticks, thighs, and/or wings

  • cup pure maple syrup

  • ½ cup (1 stick) unsalted butter, cut into pats

  • 1 large onion, thinly sliced

  • 2 tablespoons Worcestershire sauce

  • Paprika, to taste

  • Fresh rosemary, for garnish


  1. Dry chicken with paper towels and place in a large bowl. Set aside.

  2. Whisk together seasoned salt, dried rosemary, garlic powder, onion powder and black pepper in a small bowl until combined.

  3. Sprinkle and toss chicken with seasoning mix, ensuring all of the chicken is completely covered. Cover and place chicken in the refrigerator and rest for 2 to 3 hours (or even overnight).

  4. When ready to bake, remove chicken from the fridge and allow it to come to room temperature for 30 minutes. Preheat the oven to 325 degrees. Add chicken to an 8-by-11-inch or 9-by-13-inch baking dish.

  5. Use a spoon to drizzle chicken with maple syrup on both sides. Arrange chicken skin-side up in pan. Cover with onions then add pats of butter over the chicken. Lastly, drizzle Worcestershire sauce over the chicken. Cover the dish with foil and bake for 1 hour.

  6. After an hour, turn the chicken over and evenly sprinkle the top of the chicken with paprika. Bake for 1 hour more.

  7. After the 2nd hour, raise the temperature to 350 degrees. Remove foil, sprinkle with more paprika if desired for color, and turn the chicken skin-side up once again. Bake until nicely browned, 20 to 30 more minutes. Garnish with fresh rosemary and serve.

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