When I need a low-effort dinner that still feels like a real sit-down meal, this 5-Ingredient Oven Chicken is one of my favorite back-pocket recipes. Using raw split chicken breasts gives you juicy meat, crispy skin, and plenty of savory flavor with hardly any prep, while a few pantry staples turn the roasting pan into a full, hearty dinner. It has that practical, old-school weeknight appeal that works especially well when the day has been packed and you still want something warm and homemade on the table.
This chicken is especially good with a simple green vegetable like steamed green beans, roasted broccoli, or a crisp side salad to balance the richness. If you want to stretch the pan juices, serve it with mashed potatoes, rice, or thick slices of crusty bread for soaking up all the savory goodness. For a cozy family dinner, I also like to add applesauce or a simple cucumber salad on the side.
5-Ingredient Oven Chicken
Servings: 4
Ingredients
4 raw split chicken breasts, bone-in, skin-on
4 medium potatoes, peeled and cut into large chunks
1 large onion, cut into thick chunks
1 packet dry onion soup mix (about 1 ounce)
1/2 cup water
Directions
1. Preheat the oven to 375°F. Lightly grease a large metal roasting pan or baking dish.
2. Scatter the potato chunks and onion pieces in the roasting pan, then nestle the raw split chicken breasts on top, skin side up.
3. Sprinkle the dry onion soup mix evenly over the chicken and vegetables, then pour the water around the sides of the pan.
4. Roast uncovered for 1 hour 15 minutes to 1 hour 30 minutes, or until the chicken is deeply golden, the juices run clear, and the potatoes are fork-tender. If needed, baste once or twice during cooking for extra color and moisture.
5. Let the chicken rest for 5 to 10 minutes before serving. Spoon some of the pan juices over each piece and serve with the roasted potatoes and onions.
Variations & Tips
Add garlic: If you want a little more savory depth, add 4 to 6 whole garlic cloves to the pan with the potatoes and onions. They soften as the chicken roasts and make the pan juices taste even richer.
Use sweet onions: Sweet onions work especially well here because they mellow beautifully in the oven and add a subtle sweetness that pairs nicely with the rich chicken skin.
Swap the potatoes: If you have Yukon Golds or even sweet potatoes on hand, those can work too. Just keep the pieces fairly large so they finish roasting around the same time as the chicken.
Check doneness carefully: Because split chicken breasts are bone-in, they can vary in size. The safest way to check is with an instant-read thermometer; the thickest part of the breast should reach 165°F.
Make weeknights easier: You can peel and cut the potatoes and onion earlier in the day, then keep them covered in the fridge until dinnertime. That little bit of prep makes this recipe feel almost effortless after work.