When I need a dinner that feels hearty but takes almost no mental energy after a long workday, this 5-ingredient oven chicken is one of my favorite fallbacks. Chicken leg quarters are budget-friendly, naturally flavorful, and hard to dry out, so they’re perfect for a simple pantry-staple recipe like this. Everything goes right into the glass baking dish, which means less cleanup and a meal that tastes like you worked much harder than you actually did.
Serve this chicken with easy sides that can soak up the savory juices, like mashed potatoes, rice, buttered noodles, or roasted green beans. A simple side salad or steamed broccoli helps round it out, and if you want to stretch the meal for a bigger family dinner, warm dinner rolls or cornbread fit right in.
5-Ingredient Oven Chicken
Servings: 4
Ingredients
4 raw chicken leg quarters
2 tablespoons olive oil
1 packet onion soup mix, about 1 ounce
1 teaspoon garlic powder
1 teaspoon paprika
Directions
1. Preheat the oven to 375°F. Lightly coat a 9x13-inch glass baking dish with a little of the olive oil.
2. Pat the chicken leg quarters dry with paper towels and arrange them in the baking dish in a single layer.
3. Drizzle the remaining olive oil over the chicken, then sprinkle the onion soup mix, garlic powder, and paprika evenly over all the pieces. Rub the seasonings lightly over the top so the chicken is well coated.
4. Bake uncovered for 50 to 60 minutes, or until the chicken is cooked through and the thickest part reaches 185°F and the skin is browned and crisp. If you want extra color, broil for 2 to 3 minutes at the end, watching closely.
5. Let the chicken rest for 5 to 10 minutes before serving so the juices can settle. Spoon a little of the pan juices over the top when serving.
Variations & Tips
Add a starch to the pan: If you want a full one-dish meal, scatter halved baby potatoes around the chicken before baking. They’ll soak up the seasoned drippings and make dinner even easier on a busy night.
Use smoked paprika: Smoked paprika gives the chicken a slightly deeper, almost grilled flavor without changing the simplicity of the recipe. It’s a great small upgrade if you already keep it in the spice cabinet.
Check doneness the right way: Leg quarters are very forgiving, but they’re best when cooked past the bare minimum safe temperature. Aim for around 185°F in the thickest part for tender meat that pulls away nicely from the bone.
Make cleanup easier: If your glass dish tends to get baked-on spots, let it soak soon after dinner. You can also lightly grease the dish well before adding the chicken to help prevent sticking.
Double the seasoning carefully: If you’re making extra chicken, you can scale up the recipe easily, but go a little lighter on the onion soup mix at first since it can be salty. You can always add a pinch more paprika or garlic powder without overpowering the dish.