Put raw split chicken breasts in the ceramic baking dish and 4 simple additions to get a meal so delicious your friends will be begging for more.

This 5-ingredient oven chicken is exactly what I reach for on weeknights when I’m juggling work emails and trying to get dinner on the table before everyone gets hangry. You literally lay raw split chicken breasts in a ceramic baking dish, add four simple pantry staples, and let the oven do the work. The skin gets golden and crisp, the meat stays juicy, and the drippings turn into a built-in pan sauce. It feels like Sunday dinner, but with Tuesday-night effort.

I love serving this chicken with something that can cook or prep while the chicken is in the oven: roasted baby potatoes or a sheet pan of mixed veggies on the rack below, plus a simple green salad or steamed green beans. Spoon some of the garlicky, lemony pan juices over rice, quinoa, or mashed potatoes so nothing goes to waste. If you have leftovers, slice the chicken for salads, grain bowls, or quick sandwiches the next day.

Servings: 4

2 to 2 1/2 lb raw split bone-in, skin-on chicken breasts (about 2 large pieces)

Preheat your oven to 400°F (200°C). Place a ceramic baking dish (just big enough to hold the chicken in a single layer) on the counter so it’s ready.

Lay the raw split chicken breasts in the ceramic baking dish, skin side up. Pat them dry with paper towels so the skin can crisp up nicely.

Drizzle the olive oil evenly over the tops of the chicken breasts, then rub it in with your hands to lightly coat all exposed surfaces.

Sprinkle the kosher salt, black pepper, and garlic powder evenly over the chicken. Try to season the thicker parts of the meat a bit more generously so every bite is flavorful.

If using the lemon, tuck a few slices around the chicken in the baking dish and lay a couple of slices right on top of the breasts. This will add a bright, fresh flavor and a little extra moisture as it bakes.

Place the ceramic baking dish on the middle oven rack and bake for 35 to 45 minutes, or until the skin is deep golden and an instant-read thermometer inserted into the thickest part of the breast (not touching bone) reads 165°F (74°C).

Once done, carefully remove the baking dish from the oven. Let the chicken rest in the dish for 5 to 10 minutes so the juices can settle and the pan juices slightly thicken.

Serve the split chicken breasts whole or sliced, spooning some of the flavorful juices from the bottom of the ceramic baking dish over the top. Add the roasted lemon slices on the side for squeezing over each serving.

For a herby twist, sprinkle 1 to 2 teaspoons of dried Italian seasoning or dried thyme over the chicken along with the garlic powder. If you want a touch of sweetness, add 1 tablespoon of honey to the olive oil before drizzling it on. For extra richness, dot 1 tablespoon of softened butter over the chicken before baking. You can also add quick veggies directly to the ceramic baking dish, like halved baby potatoes or carrot chunks, as long as you don’t crowd the chicken too tightly (crowding can prevent browning and crisp skin). Swap garlic powder for onion powder if that’s what you have on hand, or use smoked paprika for a subtle smoky flavor. Food safety tips: Always start with fully thawed chicken for even cooking. Avoid rinsing raw chicken, as this can spread bacteria around your sink area. Wash your hands, cutting boards, and any utensils that touch raw chicken with hot, soapy water before using them for anything else. Use an instant-read thermometer to confirm the chicken has reached 165°F (74°C) in the thickest part away from the bone. Refrigerate leftovers within 2 hours of cooking, and store them in a sealed container for up to 3 to 4 days.