Toss raw split bone-in chicken breasts in the glass casserole dish and 3 other ingredients to get a meal so delicious your family will be begging for more.

This 4-ingredient oven chicken using raw split bone-in chicken breasts is the kind of weeknight recipe I lean on when I want real, from-scratch flavor without a sink full of dishes. Everything happens right in a glass casserole dish: you toss in the raw split chicken breasts, add just three pantry-friendly ingredients, and slide it into the oven. Bone-in breasts are a staple in Midwestern kitchens because they stay juicy and flavorful, and here the oven does all the work, giving you crispy, well-seasoned skin and tender meat with almost no effort.

Serve these roasted split chicken breasts with simple sides that soak up the flavorful juices from the pan. I like spooning the drippings over mashed or roasted potatoes, buttered egg noodles, or a wild rice blend. Add a green element—steamed green beans, roasted Brussels sprouts, or a crisp side salad with a tangy vinaigrette—to balance the richness. A crusty loaf of bread is perfect for mopping up the bottom of the glass dish, and a light, citrusy white wine or sparkling water with lemon pairs nicely with the savory roasted chicken.

Servings: 4

2 1/2 to 3 pounds raw split bone-in chicken breasts (about 3–4 pieces)

Preheat your oven to 400°F (200°C). Place a 9x13-inch glass casserole dish on the counter; there is no need to grease it separately because the oil will coat the dish.

Pat the raw split bone-in chicken breasts dry with paper towels. This helps the skin crisp in the oven and keeps excess moisture out of the dish.

Lay the raw split chicken breasts in a single layer in the glass casserole dish, skin side up. Make sure there is a little space between each piece so the heat can circulate.

Drizzle the olive oil evenly over the chicken in the glass dish. Use your hands or a spoon to toss and turn the chicken right in the dish so each piece is lightly coated in oil on all sides, then return them skin side up.

Sprinkle the kosher salt and freshly ground black pepper evenly over the tops and sides of the chicken. Again, toss gently in the glass dish so the seasoning touches as much of the surface as possible, then arrange the pieces back skin side up in a neat single layer.

Place the glass casserole dish on the center rack of the preheated oven. Bake for 40 to 50 minutes, depending on the size of the chicken breasts, until the skin is browned and crisp and the internal temperature in the thickest part of the meat (not touching bone) reaches at least 165°F (74°C).

If you’d like deeper browning, leave the dish on the center rack and bake for an additional 5 to 10 minutes, watching closely so the skin doesn’t burn. The juices in the bottom of the glass dish will sizzle and concentrate as the chicken finishes.

Remove the glass casserole dish from the oven and let the chicken rest in the dish for 5 to 10 minutes. This allows the juices to redistribute so the meat stays moist. Spoon some of the pan juices over the chicken just before serving, and carve the breasts off the bone at the table or in the kitchen, as you prefer.

To keep this true to the 4-ingredient spirit, think of variations as small flavor shifts that still rely on the same simple method: raw split bone-in chicken breasts tossed directly in a glass casserole dish with just a few pantry staples. For a herb note, you can swap half of the black pepper for 1 teaspoon of dried Italian seasoning or dried thyme—this technically adds another ingredient, but if you treat it as your only seasoning blend in place of plain pepper, you still keep the process minimal. For a citrus edge, rub the chicken with the zest of 1 lemon before adding the oil, salt, and pepper, and serve the roasted chicken with lemon wedges for squeezing at the table. If you prefer a slightly smokier profile, replace some of the black pepper with smoked paprika and keep the rest of the recipe exactly the same. You can also adapt the texture by adjusting oven temperature and timing: roasting at 375°F (190°C) for a bit longer will give you slightly gentler cooking and very tender meat, while 425°F (220°C) will emphasize crisp skin—just watch closely to avoid scorching in a glass dish. If your split breasts are very large, plan for the longer end of the cooking range and always rely on a thermometer rather than time alone. Food safety tips: Always start with fully raw, not partially cooked, chicken, and keep it refrigerated until you’re ready to cook. Use separate cutting boards and utensils for raw chicken, and wash your hands, knives, and any surfaces that touch the raw meat with hot, soapy water. When checking for doneness, insert an instant-read thermometer into the thickest part of the breast without touching the bone; the chicken is safe when it reaches at least 165°F (74°C). Because this recipe uses a glass casserole dish, avoid placing a cold glass dish straight from the refrigerator into a very hot oven, as the rapid temperature change can cause thermal shock; let the empty dish sit at room temperature while you preheat the oven, then add the chicken and bake. Finally, refrigerate leftovers within 2 hours of cooking and use them within 3 to 4 days, reheating to 165°F (74°C) before eating.