When you need a dependable dinner with almost no prep, this 5-Ingredient Oven Chicken is hard to beat. Bone-in, skin-on chicken breasts roast up juicy and flavorful in a simple glass baking dish with a handful of pantry staples, creating a homestyle meal that feels far more elaborate than the effort involved. It is the sort of practical weeknight recipe Midwestern home cooks have long relied on: hearty, economical, and built on the magic of the oven doing most of the work.
This chicken pairs especially well with simple sides that can soak up the savory juices, such as mashed potatoes, buttered rice, egg noodles, or crusty bread. For vegetables, roasted green beans, steamed broccoli, glazed carrots, or a crisp green salad balance the richness of the skin-on chicken nicely. If the dark orange pieces in the baker are sweet potatoes or squash, they make the dish feel even more complete on their own.
5-Ingredient Oven Chicken
Servings: 4
Ingredients
4 raw bone-in skin-on chicken breasts
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon paprika
Directions
1. Heat the oven to 400°F. Pat the chicken breasts dry with paper towels so the skin can roast more effectively, then place them skin-side up in a glass baking dish.
2. Drizzle the olive oil over the chicken, then season evenly with the salt, garlic powder, and paprika, making sure the tops are well coated.
3. Roast for 45 to 55 minutes, or until the skin is golden and crisp and the thickest part of the chicken registers 165°F on an instant-read thermometer.
4. Let the chicken rest for 5 to 10 minutes before serving so the juices can redistribute. Spoon any pan juices over the top when serving.
Variations & Tips
Add vegetables: Nestle chunks of sweet potatoes, carrots, onion, or winter squash around the chicken before roasting. They will absorb the flavorful drippings and turn this into a full one-pan meal.
Use a thermometer: Because bone-in chicken breasts vary quite a bit in size, an instant-read thermometer is the most reliable way to avoid dry meat. Check the thickest part without touching the bone.
Crispier skin: For especially crisp skin, leave the chicken uncovered in the refrigerator for a few hours before cooking, then season right before it goes into the oven. Dry skin browns much more efficiently.
Seasoning swap: You can trade the paprika for Italian seasoning, onion powder, or a pinch of cayenne if you want a different flavor profile while still keeping the ingredient list short.
Storage: Leftover chicken keeps well in the refrigerator for up to 3 days. Slice or shred the meat for sandwiches, soups, casseroles, or quick lunch bowls.