This baked chicken recipe with corn and watermelon is your new go-to summer dinner. It has fresh flavors, minimal prep, and maximum crowd appeal!
Even better, bone-in chicken can be such an economical dinner choice! I wait until it goes on sale and then stock up. I can often get chicken legs or chicken quarters for $0.99 a pound (or less), and it takes about 4 pounds to feed my family of 6.
Baked chicken leg quarters are also so easy, and require just a few simple spices to create a yummy flavor! If you prefer, you can grill or air fry the chicken instead of baking it — but it’s crowd-pleasing no matter what. You can leave the skin on the chicken if you like it better that way, but it bakes up crispy on the outside either way.
I served this chicken with fresh corn on the cob and sweet watermelon, which are just coming in season here, and I look forward to both of them all year long. I love summer food!
Another side I often serve with chicken is air fryer roasted potatoes, but I chose to go with corn instead this time since it was on sale this week.
This post is part of our $10 Dinner Ideas series, brought to you by Brigette on our team! Each week, she shares easy, delicious, and affordable family-friendly dinner ideas that cost less than $10 to make, use everyday ingredients, and are super quick meals.
Baked Chicken Menu:
Baked Chicken
Air Fryer Roasted Corn
Watermelon
Ingredients for Baked Chicken:
4-5 lbs chicken legs or quarters (Aldi – $0.99/lb) — $5
4 Tablespoons olive oil (not pictured – Aldi – $7.25 for 33 tablespoons) — $0.88
1 Tablespoon garlic salt, 2 teaspoons smoked paprika, 1 teaspoon pepper, cayenne pepper to taste
Total for Baked Chicken: $5.88 (serves 6)
Ingredients for Sides:
6 ears corn on the cob (Harris Teeter) — $2
Olive oil, salt, pepper
Watermelon (Harris Teeter – $3.99) — $2
Total for Sides: $4 (serves 6)
Total Cost for Dinner: $9.88 (plus cost of seasonings) (makes 6 servings)
How to Make Baked Chicken:
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Cut chicken into individual pieces (if using chicken leg quarters) and remove skin if desired. Place chicken pieces on the baking sheet and pat dry with a paper towel.
2. In a bowl, mix together the 4 Tablespoons of olive oil, 1 Tablespoon garlic salt, 2 teaspoons smoked paprika, 1 teaspoon pepper, and cayenne pepper to taste.
3. Brush the pieces with the olive oil marinade and bake at 400 degrees for 50-60 minutes, or until the internal temperature reaches 165 degrees.
4. While chicken is baking, husk and wash the corn. Pat pieces dry with a paper towel and place in a single layer in the air fryer. Brush with olive oil and sprinkle with salt and pepper. Cook at 400 degrees for 12-14 minutes.
5. Cut the watermelon into chunks and serve alongside the roasted corn and baked chicken.
Baked Chicken ($10 Family Dinner)
This easy baked chicken recipe with corn and watermelon is your go-to summer dinner — fresh flavors, minimal prep, maximum crowd appeal.
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Ingredients
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Ingredients for Baked Chicken:
4-5 lbs chicken legs or quarters Aldi – $0.99/lb — $54 Tablespoons olive oil not pictured – Aldi – $7.25 for 33 tablespoons — $0.881 Tablespoon garlic salt2 teaspoons smoked paprika1 teaspoon pepperCayenne pepper to taste
Ingredients for Sides:
6 ears corn on the cob Harris Teeter — $2Olive oil salt, pepperWatermelon Harris Teeter – $3.99 — $2
Instructions
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Cut chicken into individual pieces (if using chicken leg quarters) and remove skin if desired. Place chicken pieces on the baking sheet and pat dry with a paper towel.
In a bowl, mix together the 4 Tablespoons of olive oil, 1 Tablespoon garlic salt, 2 teaspoons smoked paprika, 1 teaspoon pepper, and cayenne pepper to taste.
Brush the pieces with the olive oil marinade and bake at 400 degrees for 50-60 minutes, or until the internal temperature reaches 165 degrees.
While chicken is baking, husk and wash the corn. Pat pieces dry with a paper towel and place in a single layer in the air fryer. Brush with olive oil and sprinkle with salt and pepper. Cook at 400 degrees for 12-14 minutes.
Cut the watermelon into chunks and serve alongside the roasted corn and baked chicken.
Nutrition
Calories: 756kcal | Carbohydrates: 74g | Protein: 36g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 160mg | Sodium: 1329mg | Potassium: 1453mg | Fiber: 5g | Sugar: 52g | Vitamin A: 4925IU | Vitamin C: 67mg | Calcium: 74mg | Iron: 4mg
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