When I need a dependable dinner that feels like more than the effort I put into it, this 4-ingredient oven chicken is one of my favorite answers. Bone-in, skin-on chicken thighs stay juicy in the oven, and a few pantry staples turn into a glossy, savory-sweet sauce right in the baking dish. It is the kind of practical weeknight recipe that works especially well for busy households because everything goes into one casserole dish and the oven does most of the work.
This chicken is especially good with simple sides that can soak up the extra sauce, like white rice, mashed potatoes, buttered egg noodles, or roasted vegetables. If I am stretching the meal for a hungrier crowd, I like to add a green salad or steamed broccoli on the side, and warm rolls are great for catching every bit of the sauce left in the dish.
4-Ingredient Oven Chicken
Servings: 4 to 6
Ingredients
6 bone-in, skin-on chicken thighs
1 cup orange marmalade
1/2 cup soy sauce
2 tablespoons Dijon mustard
Directions
1. Preheat the oven to 375°F. Lightly coat a 9x13-inch glass casserole dish with cooking spray or a thin layer of oil if needed.
2. Arrange the raw chicken thighs in the casserole dish skin-side up in a single layer.
3. In a small bowl, stir together the orange marmalade, soy sauce, and Dijon mustard until smooth.
4. Pour the sauce evenly over the chicken thighs, turning them lightly if you want more of the surface coated, then return them skin-side up.
5. Bake uncovered for 45 to 55 minutes, or until the chicken is cooked through and reaches 165°F in the thickest part. If you want deeper color, spoon some sauce over the tops during the last 10 minutes of baking.
6. Let the chicken rest for 5 minutes before serving. Spoon the pan sauce over the top and serve hot.
Variations & Tips
Add a little heat: Stir in 1/4 to 1/2 teaspoon red pepper flakes or a spoonful of chili garlic sauce if your family likes a sweet-and-spicy version.
Make it less sweet: If you prefer a more savory sauce, reduce the marmalade slightly and add a small splash of chicken broth or a little extra mustard to balance the flavor.
Use a thermometer: Bone-in thighs are very forgiving, but an instant-read thermometer takes out the guesswork and helps you pull them at the right time while they stay juicy.
For crisper skin: Bake the chicken skin-side up and avoid covering the dish. If you want even more color at the end, place it under the broiler for 1 to 3 minutes, watching closely so the sauce does not burn.
Meal prep tip: You can mix the sauce ahead of time and refrigerate it for a day or two. When dinner rolls around, all you have to do is assemble and bake.