This 5-ingredient oven chicken is the kind of practical weeknight recipe that earns a permanent spot in the dinner rotation: minimal prep, pantry-friendly, and big on flavor. Using bone-in split chicken breasts keeps the meat juicy while it roasts, and a simple red sauce built right in the casserole dish turns into a glossy, savory coating as the chicken bakes. It has the feel of a classic American baked chicken supper, relying on familiar ingredients and oven heat rather than complicated technique.
Serve this chicken with rice, mashed potatoes, buttered noodles, or roasted vegetables to catch the extra sauce. A crisp green salad, green beans, or simple steamed broccoli make especially good partners, and warm bread on the side is never a bad idea for mopping up the juices from the dish.
5-Ingredient Oven Chicken
Servings: 4
Ingredients
4 raw bone-in split chicken breasts
1 cup ketchup
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
Directions
1. Preheat the oven to 375°F. Lightly coat a 9x13-inch glass casserole dish with cooking spray or a thin film of oil if desired for easier cleanup.
2. Arrange the raw split chicken breasts in the casserole dish in a single layer, skin side up if skin is attached.
3. In a small bowl, stir together the ketchup, brown sugar, Worcestershire sauce, and garlic powder until smooth.
4. Pour the sauce evenly over the chicken, turning the pieces slightly if needed so all surfaces get coated.
5. Bake uncovered for 50 to 65 minutes, or until the chicken is browned and cooked through to 165°F in the thickest part. Baste once or twice with the pan sauce during baking if you like.
6. Let the chicken rest for 5 to 10 minutes before serving so the juices settle and the sauce thickens slightly. Spoon the sauce from the dish over each piece when serving.
Variations & Tips
Make it smokier: Add a teaspoon of smoked paprika or a few dashes of liquid smoke to the sauce for a deeper backyard-barbecue style flavor.
Watch the sugar: Because the sauce contains ketchup and brown sugar, check the chicken near the end of baking. If it is browning too quickly, loosely tent the dish with foil.
Use a thermometer: Bone-in split chicken breasts vary a lot in size, so an instant-read thermometer is the best way to avoid undercooking or drying them out. Aim for 165°F in the thickest part without touching the bone.
Swap the cut: This same sauce works nicely with bone-in thighs or drumsticks. Just adjust the cooking time based on the size of the pieces.
For easier serving: If you want neater portions, let the chicken cool slightly, then slice the breast meat away from the bone before spooning extra sauce over the top.