This 5-ingredient oven chicken is the kind of dependable family dinner that earns a regular spot on the meal plan. Using raw chicken leg quarters keeps the recipe budget-friendly and flavorful, and roasting everything together in one metal pan makes cleanup easy on a busy night. The simple seasoning blend creates juicy chicken with browned skin and plenty of savory pan juices, giving you a hearty, comforting meal with very little hands-on work.
Serve this chicken with mashed potatoes, buttered noodles, rice, or roasted vegetables to soak up the tasty juices in the pan. A crisp green salad, green beans, corn, or simple dinner rolls round it out nicely, and if you want to make it feel extra special for Sunday supper, a spoonful of pan juices over the chicken and side dishes brings everything together.
5-Ingredient Oven Chicken
Servings: 4
Ingredients
4 raw chicken leg quarters
2 tablespoons olive oil
1 packet dry onion soup mix, about 1 ounce
1 teaspoon garlic powder
1/2 teaspoon black pepper
Directions
1. Preheat your oven to 375°F. Lightly coat a metal roasting pan with a little of the olive oil if needed, then arrange the raw chicken leg quarters in a single layer, skin side up.
2. Drizzle the chicken with the olive oil. Sprinkle the dry onion soup mix, garlic powder, and black pepper evenly over all the pieces, rubbing lightly over the tops so the seasoning sticks.
3. Roast uncovered for 50 to 60 minutes, or until the chicken is deeply golden, the juices run clear, and the thickest part reaches 165°F.
4. Let the chicken rest for 5 to 10 minutes before serving so the juices can settle. Spoon some of the pan juices over the top when serving if you like.
Variations & Tips
Milder flavor for kids: If your family prefers a gentler seasoning, use only half the onion soup mix and add a little extra olive oil. This keeps the chicken savory without tasting too bold for picky eaters.
Add vegetables: Tuck chunks of potatoes, carrots, or onion around the chicken before roasting. Just make sure the vegetables are cut into similar sizes so they cook evenly in the pan juices.
Extra crispy skin: Pat the chicken dry with paper towels before seasoning, and if you want even more color, broil it for 2 to 3 minutes at the end while watching closely.
Check doneness carefully: Because leg quarters can vary in size, a meat thermometer is your best friend here. Test the thickest part near the bone, and make sure it reaches 165°F before serving.
Make-ahead tip: You can season the chicken a few hours ahead of time and keep it covered in the refrigerator. When dinner rolls around, just place the pan in the oven and bake.