This 4-ingredient oven chicken is the kind of dependable dinner that helps busy families get a hearty meal on the table without much fuss. Chicken leg quarters stay juicy and flavorful in the oven, and with just a few pantry staples stirred around them, you get a comforting main dish with rich, savory flavor and plenty of sauce to spoon over the rest of the meal.
This chicken is especially good with mashed potatoes, buttered egg noodles, rice, or roasted vegetables so none of that flavorful sauce goes to waste. If you want to round it out for a family supper, add green beans, a simple salad, or warm rolls, and for a cozy weekend meal it also pairs nicely with macaroni and cheese or baked sweet potatoes.
4-Ingredient Oven Chicken
Servings: 4
Ingredients
4 raw chicken leg quarters
1 packet dry onion soup mix
1 can condensed cream of chicken soup (10.5 ounces)
1 cup sour cream
Directions
1. Preheat the oven to 375°F and lightly coat a 9x13-inch glass casserole dish with cooking spray or a thin layer of oil.
2. In a medium bowl, stir together the dry onion soup mix, condensed cream of chicken soup, and sour cream until well combined into a thick sauce.
3. Arrange the raw chicken leg quarters in the prepared casserole dish, skin side up, then spoon the sauce around and over the chicken so the pieces are well coated.
4. Cover the dish loosely with foil and bake for 45 minutes. Remove the foil and continue baking for 25 to 35 minutes more, or until the chicken is fully cooked and the skin is nicely browned. The internal temperature should reach 165°F in the thickest part.
5. Let the chicken rest for 5 to 10 minutes before serving, then spoon some of the pan sauce over each piece.
Variations & Tips
For extra color: Sprinkle a little paprika or dried parsley over the chicken before baking for a warmer color and a more finished look at the table.
For picky eaters: If your family prefers milder flavors, use a little less of the onion soup mix or add an extra spoonful of sour cream to soften the seasoning.
For easy cleanup: Make sure the casserole dish is large enough that the chicken sits in a single layer. That helps everything cook evenly and keeps the sauce from bubbling over.
For a full meal: Add peeled potato chunks or baby carrots around the chicken for the last part of baking so they can soak up some of that savory sauce while the chicken finishes.
For leftovers: Store cooled leftovers in the refrigerator for up to 3 days. The chicken reheats well, and the extra sauce is wonderful spooned over rice or noodles the next day.