Throw raw chicken leg quarters in the ceramic baking dish and 4 other simple ingredients to get a meal so delicious your husband will be begging for more!

This 5-ingredient oven chicken using raw chicken leg quarters is the kind of weeknight recipe I rely on when I want real flavor with almost no effort. You literally throw the raw leg quarters into a ceramic baking dish, scatter a simple seasoned crumb mixture over the top, and let the oven do the work. The method borrows from classic Midwestern baked chicken—think church potlucks and family dinners—but streamlines it down to pantry staples and one baking dish. The result is juicy, well-seasoned chicken with a lightly crisp, savory topping that feels comforting without being fussy.

Serve these baked chicken leg quarters with something that can soak up the flavorful juices in the bottom of the dish: buttered rice, mashed potatoes, or a simple egg noodle side are all excellent. Add a bright, crunchy element like a green salad with a tangy vinaigrette or roasted green beans to balance the richness of the chicken. If you’re feeding a crowd, round out the table with a pan of roasted vegetables and a loaf of crusty bread to swipe through the pan drippings.

Servings: 4

4 raw chicken leg quarters (about 2 1/2 to 3 pounds total)

Preheat your oven to 400°F (200°C). Lightly grease a ceramic baking dish large enough to hold the chicken leg quarters in a single layer, if your dish isn’t naturally nonstick.

Pat the raw chicken leg quarters dry with paper towels. This helps the skin render and the crumb topping adhere. Arrange the leg quarters skin-side up in the ceramic baking dish, leaving a little space between each piece so hot air can circulate.

In a small bowl, combine the breadcrumbs, kosher salt, and garlic powder (or dried Italian seasoning). Stir well so the seasoning is evenly distributed throughout the crumbs.

Drizzle the olive oil over the crumb mixture and use a fork to toss until the crumbs look evenly moistened and slightly clumpy. You’re aiming for a pale, crumbly mixture that will sit on and around the chicken, not a paste.

Sprinkle the seasoned crumb mixture evenly over the chicken leg quarters, letting some fall into the spaces around the chicken in the ceramic dish. The top of each piece should be well covered, and the extra crumbs will form a tasty, toasty layer in the pan juices as the chicken bakes.

Place the baking dish on the middle rack of the preheated oven. Bake for 45 to 55 minutes, or until the chicken skin is golden and the crumbs are lightly browned. The internal temperature of the thickest part of the leg quarter (not touching bone) should reach at least 165°F (74°C); I prefer taking dark meat closer to 175–185°F (79–85°C) for more tenderness.

If the crumbs are browning faster than the chicken is cooking, loosely tent the dish with foil for the last 10–15 minutes of baking. Conversely, if you’d like a bit more color at the end, you can broil the chicken for 1–2 minutes, watching very closely so the crumb topping doesn’t burn.

Remove the dish from the oven and let the chicken rest in the hot pan juices for 5–10 minutes. This allows the juices to redistribute and makes the meat easier to serve. Spoon a little of the seasoned juices and loose toasted crumbs from the bottom of the dish over each portion when plating.

For a slightly richer version, replace half of the olive oil with melted butter in the crumb mixture; this gives you a more classic Midwestern casserole flavor. To lean Italian, use the dried Italian seasoning option, add a pinch of crushed red pepper flakes to the crumbs, and serve with pasta and marinara. For a smoky twist, swap the garlic powder for 1 teaspoon smoked paprika and an extra pinch of salt, which pairs well with roasted sweet potatoes. If you’d like a lighter, herb-forward version, reduce the breadcrumbs to 3/4 cup, add 1 tablespoon finely chopped fresh parsley or thyme to the crumb mixture, and finish the baked chicken with a squeeze of lemon. You can also use seasoned breadcrumbs in place of plain; if you do, slightly reduce the added salt to avoid oversalting. Food safety tips: Always start with fully thawed chicken (never bake from partially frozen in this recipe, as the outside can overcook before the center is safe). Avoid rinsing raw chicken, which can spread bacteria around your sink; pat it dry instead. Wash your hands, cutting board, and any utensils that touch raw chicken with hot, soapy water before handling other ingredients. Use an instant-read thermometer to confirm the chicken has reached at least 165°F (74°C) in the thickest part, away from the bone. Refrigerate leftovers within 2 hours of cooking and reheat thoroughly before eating.