How to Cook an Easy Chicken Dinner Without a Recipe

This crispy, oven-braised chicken dinner can be made countless different ways. But it's always easy and delicious.
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Photo by Chelsea Kyle, food styling by Anna Stockwell

Learning how to make an easy chicken dinner is important for getting dinner on the table on weeknights. Cheaper, more delicious, and harder to mess up than any other part of the chicken, chicken thighs are a weeknight dinner workhorse. But please note: When I say chicken thighs, I mean the bone-in, skin-on variety. Because A.) My favorite part of any cut of chicken is the crispy cooked skin, and B.) Cooking chicken that's still attached to the bone will always yield juicier, healthier, more flavorful meat.

Let's talk about that skin though: you might think that in order to get a crispy-skinned chicken thigh, you have to give that sucker a good pan-sear. The truth? As long as the cooking temperature in your oven is hot enough, and you cook those thighs surrounded by a bit of liquid, you can get a crispy skin and supermoist meat with a braise. All you need to make an easy chicken dinner is 45 minutes and this simple 3-step method:

1. Prep your chicken (and oven)

Choose how many chicken thighs you want to cook (depending on how big they are, you'll want one or two per person). Find an oven-safe dish with sides that are somewhere between 2 to 4 inches tall and that's big enough to fit all the thighs with a little wiggle room around each piece. Season both sides of each thigh with salt, pepper and—if you like—a spice or two. Arrange the thighs in the dish skin-side up. While you're doing this, turn your oven on to 400°F so it has a chance to preheat.

2. Add the liquid and "extras"

Now for the fun part: pick your braising liquid and extras. By "extras" I mean whatever you want to add to turn this into a complete dinner: canned beans; chopped potatoes, carrots, squash or onions; dried fruit; sliced apples; garlic cloves; sliced citrus; fresh herb sprigs. Your braising liquid should complement your extras (and vice versa)—choose between red wine, white wine, sherry, vermouth, chicken broth, orange juice, lemon juice, beer, canned diced tomatoes with their juices, a jar of salsa, or a combination of these. I love the classic combo of garlic, lemon, white wine, and white beans, or garlic, canned diced tomatoes, rosemary, and white beans. (But then, I've got a soft spot for white beans) Whatever you choose, surround the thighs with enough so that only the bottom half of the thighs is submerged, and—this is important—the skin is clear and exposed. Brush, drizzle, or rub that skin with a little bit of oil, and you're ready to let the oven do the rest of the work for you.

Photo by Chelsea Kyle, food styling by Anna Stockwell

3. Cook at high heat in the top of the oven

Set a rack in the top third of your oven. When the oven is fully preheated to 400°F, slide your thighs onto the top rack cook for 30 minutes. Check the chicken: What you're looking for is nicely browned skin. (By the time the skin is browned, the thighs should be thoroughly cooked through, but feel free to use a thermometer to be sure.) If the chicken's not ready, let it cook a few minutes longer—depending on the size of the thighs, it should take 30 to 45 minutes total. When the chicken's done, serve it with big spoonfuls of sauce and vegetables, along with a salad, and some crusty bread. Finally, feel free to take your time when eating—after all, there's only one pot you need to clean when you're done. Now you know how to make an easy chicken dinner without a recipe!