Put raw chicken quarters in the glass dish and 4 everyday items to get a meal so incredible your whole family will be begging for more.

This 5-ingredient depression era oven chicken using raw chicken quarters is the kind of meal our grandparents would have stretched through a week, but it still feels special enough for Sunday dinner. It leans on just four everyday pantry items—nothing fancy, nothing expensive—to turn plain chicken into something so tender and flavorful your family will be asking for seconds. Everything happens right in a simple glass baking dish, so cleanup is easy and the whole house fills with that cozy, oven-roasted smell that makes everyone wander into the kitchen asking when dinner is ready.

Serve these juicy baked chicken quarters with simple sides that soak up the flavorful juices from the pan. Mashed or roasted potatoes, buttered egg noodles, or plain white rice all work wonderfully. Add a basic green vegetable like steamed green beans, peas, or a tossed salad to round out the plate. If you have a little extra bread or dinner rolls, set them out for dipping into the savory drippings at the bottom of the glass dish—kids especially love that part.

Servings: 4

4 raw chicken leg quarters (about 2 1/2–3 pounds total)

Preheat your oven to 375°F (190°C). Place a clean 9×13-inch glass baking dish on the counter so it’s ready for the chicken.

Pat the raw chicken leg quarters dry with paper towels. This helps the skin crisp up a bit and keeps the seasoning from sliding off.

Drizzle the vegetable oil over the bottom of the glass baking dish, then add the chicken quarters in a single layer, skin side up. If they’re crowded, tuck them in snugly but avoid stacking them.

Sprinkle the salt evenly over the tops of the chicken quarters, then follow with the black pepper and garlic powder. Use your fingers or the back of a spoon to gently rub the seasonings over the skin so each piece is well coated. The dish should just show the seasoned chicken—no extra ingredients needed.

Place the glass baking dish on the middle rack of the preheated oven. Bake for 45 minutes without covering, letting the chicken start to brown and release its juices into the dish.

After 45 minutes, carefully spoon some of the hot pan juices from the bottom of the dish over the tops of the chicken quarters to keep them moist and flavorful. Return the dish to the oven.

Continue baking for another 20–30 minutes, or until the chicken skin is nicely browned and the thickest part of the meat (not touching bone) reaches 165°F (74°C). If you don’t have a thermometer, pierce the thickest part of a thigh; the juices should run clear, not pink.