There are some suppers that earn a permanent place in the family rotation simply because they are easy, dependable, and downright good, and this 4-Ingredient Oven Chicken is one of those dishes. It has that old-fashioned Midwestern casserole-dish practicality to it: a few pantry staples, a sturdy cut of chicken, and an oven doing most of the work while the kitchen fills with the kind of aroma that brings folks wandering in to ask when supper will be ready. Using raw bone-in chicken breasts keeps the meat tender and flavorful, and the simple sauce bakes down into something rich enough to taste like you fussed far more than you did.
This chicken is mighty good served with mashed potatoes, buttered egg noodles, or plain white rice so not a drop of that savory sauce goes to waste. For vegetables, green beans, sweet corn, glazed carrots, or a simple side salad all fit right in. If you want to round it out like a Sunday dinner, set out warm biscuits or a slice of hearty bread to mop up the pan juices.
4-Ingredient Oven Chicken
Servings: 4
Ingredients
4 raw bone-in chicken breasts
1 cup ketchup
1 packet dry onion soup mix, about 1 ounce
1 cup lemon-lime soda
Directions
1. Preheat the oven to 350°F. Lightly grease a 9x13-inch glass casserole dish.
2. Arrange the raw bone-in chicken breasts in the prepared casserole dish in a single layer.
3. In a medium bowl, stir together the ketchup, dry onion soup mix, and lemon-lime soda until well combined.
4. Pour the sauce evenly over the chicken breasts, making sure each piece is well coated.
5. Bake uncovered for 1 hour to 1 hour 15 minutes, or until the chicken is cooked through and reaches 165°F in the thickest part. Baste once or twice during baking if you like.
6. Let the chicken rest for 5 to 10 minutes before serving. Spoon some of the sauce from the pan over each piece when plating.
Variations & Tips
Use chicken thighs: If your family prefers dark meat, this same recipe works beautifully with bone-in, skin-on chicken thighs. Just begin checking a little earlier since smaller pieces may cook faster.
Cut back the sweetness: For a tangier, less sweet finish, use a little less soda and add a splash of water in its place. The sauce will still bake up nicely and keep that savory onion flavor front and center.
Add a little color: A sprinkle of chopped parsley over the finished dish brightens the plate and gives it that Sunday-supper look without changing the easy nature of the recipe.
Make cleanup easier: Because the sauce thickens as it bakes, greasing the casserole dish well is helpful. Let the dish soak in warm soapy water after supper and cleanup will be much simpler.
Check doneness carefully: Bone-in chicken breasts are hearty pieces, so an instant-read thermometer is your best friend here. Insert it into the thickest part without touching the bone, and make sure it reads 165°F before serving.