This 5-ingredient oven chicken is exactly the kind of weeknight dinner I lean on when I’ve had a long day at work but still want something that tastes like I put in way more effort than I actually did. You literally toss raw bone-in, skin-on chicken breasts right into a glass casserole dish with four pantry-friendly ingredients, slide it into the oven, and let it do its thing. The skin gets crisp and golden, the meat stays juicy, and the drippings make a built-in pan sauce. It’s classic Midwest comfort food with almost no cleanup and just enough hands-off time to help with homework, answer emails, or just sit down for a second.
Serve these juicy baked chicken breasts with something that can soak up the pan juices—think buttered egg noodles, mashed potatoes, or rice. A simple green side salad or steamed green beans balances out the richness without adding more work. If you want to keep it all in one pan, you can spoon the cooked chicken and juices over roasted veggies you made on a separate sheet pan. Leftovers are great sliced over salad, tucked into sandwiches, or reheated and served with a quick microwave veggie side.
5-Ingredient Oven Chicken (Bone-In, Skin-On Breasts)Servings: 4
Ingredients
2 1/2 to 3 pounds bone-in, skin-on chicken breasts (about 3 to 4 pieces)
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons garlic powder (or granulated garlic)
Directions
Preheat your oven to 400°F (200°C). Place a 9x13-inch glass casserole dish on the counter so it’s ready to go.
Pat the raw bone-in, skin-on chicken breasts dry with paper towels. This helps the skin crisp up in the oven.
Place the chicken breasts directly into the glass casserole dish in a single layer, skin side up. They should be snug but not stacked on top of each other.
Drizzle the olive oil evenly over the chicken in the dish. Use your hands or a spoon to rub the oil over all sides of each piece, ending with the skin side facing up.
Sprinkle the kosher salt, black pepper, and garlic powder evenly over the tops and sides of the chicken right in the glass dish. Toss and turn the pieces gently with your hands or tongs so every surface gets coated, then arrange them back skin side up for baking.
Slide the glass casserole dish into the preheated oven and bake for 35 to 45 minutes, depending on the size of your chicken breasts. The skin should be golden and crisp, and the internal temperature should reach 165°F (74°C) in the thickest part without touching the bone.
If you want extra-crispy skin, switch the oven to broil for the last 2 to 3 minutes, watching closely so the chicken doesn’t burn.
Remove the dish from the oven and let the chicken rest in the glass casserole dish for 5 to 10 minutes. This helps the juices redistribute and gives you a few minutes to finish any sides.
Serve the chicken straight from the glass casserole dish, spooning some of the garlicky pan juices over each piece on the plate.
Variations & Tips
You can change the vibe of this 5-ingredient chicken just by swapping a seasoning, while still keeping the same easy method of tossing everything in the glass casserole dish. Try smoked paprika in place of some of the garlic powder for a smoky flavor, or add 1 to 2 teaspoons of Italian seasoning or dried herbs (rosemary, thyme, or oregano) while still staying close to the 5-ingredient spirit. For a lemon-garlic twist, tuck a few lemon wedges around the chicken in the dish and squeeze them over the top after baking. If you want a touch of sweetness and caramelization, drizzle 1 tablespoon of honey over the chicken in the last 5 to 10 minutes of baking so it doesn’t burn. To make it a bit lighter, you can remove the skin after baking (leaving it on while cooking keeps the meat juicy). For meal prep, bake a full dish of chicken on Sunday, cool completely, then store in airtight containers in the fridge for up to 3 to 4 days; reheat in a covered dish at 325°F until warmed through, or slice and reheat gently in a skillet with a splash of the pan juices or chicken broth. Food safety tips: Always start with fully raw, not partially cooked, chicken and keep it refrigerated until you’re ready to cook. Wash your hands and any surfaces or utensils that touch the raw chicken or its juices. Use a meat thermometer to confirm the thickest part of each breast reaches 165°F (74°C). Don’t leave cooked chicken sitting out at room temperature for more than 2 hours (or 1 hour if it’s very warm in your kitchen). Store leftovers promptly in the fridge and reheat only once for best quality.
