When I need a dinner that feels hearty and homey without turning my kitchen upside down on a busy weeknight, this 3-ingredient oven chicken is one of the first things I make. Using bone-in, skin-on split chicken breasts keeps the meat juicy while the oven does almost all the work, and a simple combination of seasoning and sauce creates a roast chicken dinner that tastes like you spent a lot more time on it than you actually did.
This chicken is great with easy sides like mashed potatoes, roasted green beans, steamed broccoli, buttered rice, or a simple salad. If you want to stretch the meal, slice the chicken and serve it with dinner rolls or over egg noodles so the pan juices can soak into everything on the plate.
3-Ingredient Oven ChickenServings: 4
4 raw split chicken breasts
1 packet dry onion soup mix
1/2 cup apricot preserves
1. Preheat the oven to 375°F and lightly grease a metal baking sheet or line it with foil for easier cleanup.
2. Arrange the split chicken breasts skin-side up on the baking sheet, leaving a little space between each piece.
3. In a small bowl, stir together the dry onion soup mix and apricot preserves until combined, then spread the mixture evenly over the chicken.
4. Bake for 50 to 60 minutes, or until the chicken is deeply golden and the thickest part reaches 165°F.
5. Let the chicken rest for 5 to 10 minutes before serving so the juices settle, then spoon any pan juices over the top.
Variations & TipsUse peach preserves: If you do not have apricot preserves, peach preserves work very similarly and give the chicken the same sweet-savory balance.
Add a little heat: Stir in a pinch of red pepper flakes or a small spoonful of Dijon mustard with the preserves if you want the glaze to taste a little less sweet and a bit more grown-up.
Check the pan early: Oven times can vary depending on the size of the split breasts, so I like to start checking around the 45-minute mark to make sure the glaze does not get too dark before the chicken is done.
Meal prep tip: This chicken reheats well for lunches. I like to slice leftover meat and pack it with rice or roasted vegetables for an easy workday meal.