Toss bone-in chicken legs in a baking dish with 4 other pantry staples and watch your family fight over seconds

This oven retro chicken supper using bone-in chicken legs is the kind of dish I grew up on out here in the Midwest—simple, sensible, and filling. It comes together with just four other pantry staples tossed right in the baking dish, the way my mother did when she needed to stretch a pack of chicken and still make everyone happy. No fancy steps, no special pans, just seasoned legs nestled into a white baking dish, slid into the oven until the skin is golden and the meat is tender enough to pull away with a fork. It’s the sort of no-fuss supper that lets you set the table, pour the milk, and listen to the house grow quiet except for the clink of forks and the occasional request for seconds.

Serve these baked chicken legs with classic Midwestern sides: buttery mashed potatoes or simple boiled potatoes, a pan of green beans or sweet corn, and maybe a little coleslaw or a lettuce salad if you’ve got it. Spoon some of the pan juices over the chicken and potatoes for extra flavor. Warm dinner rolls or sliced sandwich bread for mopping up the juices never go to waste. A jar of pickles or a dish of applesauce on the table keeps it feeling like the suppers many of us remember from our parents’ and grandparents’ kitchens.

Servings: 4

3 pounds bone-in, skin-on chicken legs (drumsticks and/or thighs)

Preheat your oven to 400°F (200°C). Set out a medium to large white ceramic or glass baking dish so the chicken legs can fit in a single layer without crowding too tightly.

Pat the bone-in chicken legs dry with paper towels. This helps the simple seasoning cling better and encourages the skin to brown in the oven.

Place the chicken legs directly into the baking dish in a single layer, skin side up. It’s fine if they touch, but don’t stack them.

Drizzle the vegetable oil evenly over the chicken legs. Turn each piece once or twice right in the dish so every surface gets a light coating of oil.

Sprinkle the salt, black pepper, and garlic powder evenly over the tops of the chicken legs. Use your hands or tongs to gently toss and turn the chicken right in the baking dish, making sure all sides are coated with the oil and seasonings. Arrange them back skin side up when you’re done so the tops brown nicely.

Slide the baking dish into the preheated oven on the middle rack. Bake for 35 to 45 minutes, depending on the size of the legs, until the skin is well browned and the juices run clear when you pierce the thickest part with a knife.

Check for doneness using a meat thermometer if you have one: insert it into the thickest part of the meat without touching the bone. The chicken is safely done at 165°F (74°C), though many folks in the Midwest prefer legs closer to 175°F for extra tenderness.

Once done, remove the baking dish from the oven and let the chicken rest for about 5 to 10 minutes. The juices will settle, and the pan drippings can be spooned over each serving or over potatoes or bread.

Serve the chicken legs hot, straight from the baking dish, letting everyone help themselves at the table. Don’t be surprised if the crispiest pieces disappear first and folks ask if there’s any left in the kitchen.

You can keep the same four pantry staples and just nudge the flavor in small ways. If your pepper grinder is handy, use freshly ground black pepper for a bit more aroma. For a slightly smokier taste, swap half of the black pepper for smoked paprika—just remember that would technically add another staple beyond the original four. If your family likes a little zip, stir a pinch of cayenne into the garlic powder before sprinkling. For easier cleanup, lightly oil the baking dish before adding the chicken, especially if your pan tends to stick. If you’d like a bit of gravy, remove the cooked chicken to a plate and whisk a tablespoon or two of flour into the hot pan drippings, then slowly add chicken broth or water and simmer on the stovetop until slightly thickened, seasoning with extra salt and pepper to taste. Food safety tips: Always keep raw chicken refrigerated until you’re ready to cook, and don’t let it sit out at room temperature for more than about 30 minutes while you prep. Use a separate cutting board and knife for raw poultry, and wash your hands, utensils, and any surfaces that touch raw chicken with hot, soapy water. Be sure the internal temperature of the chicken reaches at least 165°F (74°C) before serving, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers until steaming hot all the way through before eating.