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Cookbook author and co-host of Food Network's "The Kitchen" Katie Lee Biegel revives an old-school recipe for baked chicken coated with a super-flavorful combo of BBQ sauce, French dressing, red wine vinegar and garlic. It’s delish for breakfast, lunch or dinner with her Kale Slaw—and Rach says it's so simple, fun and good that it might break the Internet! 

"Several years ago, I was lucky enough to get my grandma's old women's club cookbooks from the 1960s and '70s. It's so interesting to go through the recipes and see what was popular then, what they thought was new and exotic, and read my grandma's notes in the margins on what worked and what didn't. Some of the recipes sound like they should be left back in time (aspic!) and others have stood the test of time. I tried a chicken recipe that combined BBQ sauce and French dressing (the bottled orange kind, which I don't think I had purchased since the late 1990s), and it was delicious. I've spruced it up a bit with the addition of some vinegar and garlic, and I hope this is a recipe that my grandkids will make in the decades to come." —Katie 

Excerpted from It's Not Complicated by Katie Lee Biegel. Copyright © 2021 by Katie Lee Biegel. Used with permission by Abrams. All rights reserved. 

For more recipes from our "BLD" episode, check out Rach's Flatbread Pizzas, 3 Ways with Eggs and Johnny Yarusi's Classic Pork Roll, Egg & Cheese Sandwich


  • 12 chicken drumsticks (about 2 ¼ pounds)
  • Kosher salt and freshly ground black pepper
  • ½ cup BBQ sauce
  • ½ cup French dressing
  • ¼ cup red wine vinegar
  • 2 cloves of garlic, minced
  • 2 tablespoons olive oil


Serves: 4 to 6


Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.  

Use a paper towel to pat the chicken dry. Generously season all sides with salt and pepper. In a large bowl, whisk together the BBQ sauce, dressing, vinegar, and garlic and set aside. 
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 2 to 3 minutes per side, until browned (you may need to do this in 2 batches).  

Remove the chicken from the skillet to the bowl with the sauce. Toss to coat and place on the prepared baking sheet; reserve the extra marinade. Bake for 20 minutes, then remove the baking sheet from the oven and increase the temperature to 425°F. Spoon all the reserved sauce over the chicken. Return to the oven and bake until the glaze on the skin is caramelized, about 15 minutes more.  

Serve the chicken on a platter and pour any marinade from the baking sheet over it.