Some of the best suppers come from the kind of recipe you can put together with a handful of pantry staples and a good baking dish. This 4-Ingredient Oven Chicken is the sort of meal that feels right at home on a Midwestern table, where simple ingredients and steady oven heat turn humble chicken into something tender, glossy, and full of savory-sweet flavor. Using chicken halves makes for a hearty, old-fashioned main dish that feeds folks well and fills the kitchen with the kind of smell that brings everybody to the table early.
This chicken is mighty good with mashed potatoes, buttered egg noodles, or plain white rice to catch every bit of the sauce. If you want some vegetables alongside, green beans, corn, roasted carrots, or a crisp lettuce salad all make fine partners. A pan of warm biscuits or a slice of simple sandwich bread is never out of place either, especially for sopping up the rich juices from the baking dish.
4-Ingredient Oven Chicken
Servings: 4
Ingredients
2 raw chicken halves, about 3 to 4 pounds total
Directions
1. Preheat the oven to 350°F. Lightly grease a deep ceramic baking dish large enough to hold the chicken halves in a single layer.
2. Place the raw chicken halves in the baking dish, skin side up. In a bowl, stir together the ketchup, dry onion soup mix, and lemon-lime soda until combined, then pour the mixture evenly over the chicken.
3. Cover the dish loosely with foil and bake for 45 minutes. Remove the foil, spoon some of the sauce over the chicken, and continue baking for 30 to 45 minutes more, or until the chicken is browned, tender, and cooked through to 165°F in the thickest part.
4. Let the chicken rest for 10 minutes before serving. Spoon the pan sauce over the top and serve hot.
Variations & Tips
Make it tangier: If you like a sharper sauce, add 1 to 2 tablespoons of cider vinegar or a squeeze of lemon juice to the glaze mixture. That little bit of brightness helps balance the sweetness and gives the finished chicken a livelier flavor.
Use chicken pieces instead: If you cannot find chicken halves, this recipe works nicely with a cut-up whole chicken, thighs, or drumsticks. Just keep an eye on the cooking time, since smaller pieces may finish sooner than halves.
Broil for color: For deeper color and a stickier finish, place the baked chicken under the broiler for 2 to 3 minutes at the very end. Watch it carefully so the glaze does not scorch.
Save the pan sauce: The sauce in the bottom of the dish is too good to waste. Spoon it over potatoes, rice, or noodles, or simmer it for a few minutes on the stovetop if you want it a touch thicker before serving.
