When you need a dependable dinner with almost no fuss, this 5-Ingredient Oven Chicken is exactly the kind of recipe to keep in rotation. Bone-in split chicken breasts stay especially juicy in the oven, and a simple blend of pantry staples turns into a savory glaze right in the baking dish. It is the sort of practical weeknight meal many Midwestern home cooks appreciate: economical, hearty, and easy to pair with whatever vegetables or starches you already have on hand.
Serve this chicken with mashed potatoes, buttered rice, or egg noodles to catch the flavorful pan juices. For vegetables, roasted green beans, steamed broccoli, glazed carrots, or a crisp green salad all work well. If you want a simple family-style plate, spoon some of the sauce over the chicken and add warm dinner rolls or crusty bread alongside.
5-Ingredient Oven Chicken
Servings: 4
Ingredients
4 raw bone-in split chicken breasts
1/2 cup soy sauce
1/4 cup olive oil
2 tablespoons brown sugar
1 teaspoon garlic powder
Directions
1. Preheat the oven to 375°F. Lightly coat a 9x13-inch glass casserole dish with a little oil or nonstick spray if desired for easier cleanup.
2. Arrange the raw split chicken breasts skin-side up in the casserole dish in a single layer.
3. In a small bowl, whisk together the soy sauce, olive oil, brown sugar, and garlic powder until the sugar is mostly dissolved.
4. Pour the sauce evenly over the chicken, turning the pieces once or spooning some sauce over the tops so each breast is well coated.
5. Bake uncovered for 50 to 65 minutes, basting once or twice if you like, until the chicken is deeply golden and reaches 165°F in the thickest part near the bone.
6. Let the chicken rest for 5 to 10 minutes before serving, then spoon the pan juices over the top.
Variations & Tips
Add a little sweetness: If you prefer a slightly stickier glaze, increase the brown sugar to 3 tablespoons. The sugars will help the skin brown more quickly, so check the chicken near the end of baking.
Use a thermometer: Split chicken breasts can vary quite a bit in size, so time alone is not always reliable. Insert an instant-read thermometer into the thickest part without touching bone, and pull the chicken once it reaches 165°F.
Crisper skin: For more browned skin, place the dish under the broiler for 2 to 3 minutes at the end of cooking. Watch carefully, since the sauce contains sugar and can darken fast.
Make it a full meal: Scatter thick onion wedges or sturdy vegetables such as carrots around the chicken for the last 30 to 35 minutes of baking. They will absorb some of the savory pan juices and round out the meal nicely.