There is something mighty comforting about a supper that asks very little of you and still comes out tasting like you fussed all afternoon. This 5-ingredient oven chicken is the kind of practical family meal Midwestern home cooks have leaned on for generations: affordable chicken thighs, a handful of pantry staples, one casserole dish, and an oven that does most of the work. The sauce bakes down around the chicken into a savory, slightly sweet, tangy glaze that makes plain rice, potatoes, or bread mighty welcome at the table.
Serve this chicken with fluffy white rice, buttered egg noodles, mashed potatoes, or roasted potatoes to catch every bit of the sauce. A simple green bean side, corn, glazed carrots, or a crisp salad balances the richness nicely, and if you want to stretch the meal for hungry folks, a pan of biscuits or thick slices of sandwich bread on the side always does the trick.
5-Ingredient Oven Chicken
Servings: 6
Ingredients
2 pounds raw boneless skinless chicken thighs
1 cup ketchup
1/2 cup brown sugar
1/4 cup soy sauce
2 tablespoons garlic powder
Directions
1. Preheat the oven to 375°F. Lightly grease a 9x13-inch glass casserole dish if you like easier cleanup.
2. Arrange the raw boneless skinless chicken thighs in the casserole dish in a mostly even layer.
3. In a medium bowl, stir together the ketchup, brown sugar, soy sauce, and garlic powder until smooth and well combined.
4. Pour the sauce evenly over the chicken thighs, turning them gently if needed so each piece gets coated.
5. Bake uncovered for 35 to 45 minutes, or until the chicken is cooked through and reaches 165°F in the thickest part. The sauce should be bubbling and slightly thickened.
6. Let the chicken rest for 5 minutes before serving, then spoon some of the pan sauce over the top.
Variations & Tips
Use chicken breasts: If that is what you have on hand, boneless skinless chicken breasts work too, though they may need a little less baking time. Check early so they do not dry out.
Add a little heat: For a livelier pan of chicken, stir a pinch of red pepper flakes or a spoonful of chili sauce into the mixture. It gives the sweetness a nice little kick without changing the recipe much.
Make it a fuller pantry sauce: A spoonful of yellow mustard, a splash of Worcestershire sauce, or a bit of onion powder can add more depth if you do not mind wandering beyond five ingredients.
Broil for color: If you want stickier edges and a deeper glaze, broil the baked chicken for 2 to 3 minutes at the end, watching carefully so the sauce does not burn.
Best serving tip: This dish makes a generous amount of sauce, so do not let it go to waste. Spoon it over rice, mashed potatoes, or noodles, and save any leftovers for sandwiches the next day.