When I need a dependable supper that feels like more than the sum of its parts, this 5-Ingredient Oven Chicken is one of the first dishes I turn to. It has that old-fashioned casserole ease so many of us grew up with in the Midwest: a sturdy baking dish, a handful of pantry staples, and the oven doing the rest of the work. The chicken roasts up tender and richly flavored, while the simple amber sauce settles around it and turns into a savory-sweet glaze that tastes like you fussed far more than you did.
This chicken is mighty good with buttery mashed potatoes, plain white rice, or egg noodles to catch every bit of the sauce. For vegetables, I like green beans, buttered corn, or roasted carrots, and a pan of warm biscuits never hurts either. If you want to round it out for company, add a crisp salad or applesauce on the side for a nice little contrast.
5-Ingredient Oven Chicken
Servings: 6
Ingredients
6 raw bone-in, skin-on chicken thighs
1 cup thick amber-style French dressing or Catalina-style dressing
1 packet dry onion soup mix
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
Directions
1. Preheat your oven to 375°F and lightly grease a 9x13-inch glass casserole dish if needed. Pat the chicken thighs dry with paper towels and arrange them skin-side up in the dish.
2. In a medium bowl, stir together the amber dressing, dry onion soup mix, Worcestershire sauce, and garlic powder until well blended.
3. Pour the sauce all around and over the chicken thighs, turning the pieces lightly if you want more coating on all sides. Make sure the skin is still mostly facing upward for better browning.
4. Bake uncovered for 50 to 60 minutes, basting once or twice if you like, until the chicken is deeply golden, the juices run clear, and the thickest part reaches 165°F.
5. Let the chicken rest for 5 to 10 minutes before serving, then spoon some of the pan sauce over each piece.
Variations & Tips
Sweeter glaze: If you like a more old-fashioned sweet-and-savory baked chicken, stir in 1 to 2 tablespoons of brown sugar or a spoonful of apricot preserves. It will help the sauce turn shinier and a little stickier in the oven.
Add vegetables: Tuck peeled carrots, onion wedges, or small potatoes around the chicken before baking if you want a full meal in one dish. Just be sure the vegetables are cut into fairly even pieces so they cook at the same rate.
For crisper skin: If the chicken is tender but the skin needs more color, place the dish under the broiler for 2 to 3 minutes at the end. Watch it carefully, because the sauce can darken quickly.
Make-ahead tip: You can mix the sauce and coat the chicken a few hours ahead, then refrigerate the dish until baking time. That little rest gives the seasoning time to settle into the meat and makes supper even easier on a busy evening.