This baked chicken with corn and watermelon recipe is your new summer dinner. It has fresh flavors, minimal preparation, and great crowd appeal!
Even better, bone-in chicken can be such a great dinner choice! I wait until it goes on sale and then I buy. I can usually 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 legs are also very easy, and only need a few spices to create a yummy taste! If you like, you can grill or air fry the chicken instead of baking it – but it’s a crowd pleaser regardless. You can leave the skin on the chicken if you like it better that way, but it bakes crispy on the outside either way.
I served this chicken with fresh corn on the cob and delicious watermelon, which are just in season here, and I look forward to both throughout the year. I love summer food!
Another side I usually serve with chicken is air fryer fried potatoes, but I chose to go with corn 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 dinner ideas that cost less than $10 to make, use everyday ingredients, and are super quick meals.
Baked Chicken Menu:
- Baked Chicken
- Air Fryer Fried 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 teaspoon garlic salt, 2 teaspoons smoked paprika, 1 teaspoon pepper, cayenne pepper to taste
Total Baked Chicken: $5.88 (serves 6)
Side ingredients:
- 6 ears of corn on the cob (Harris Teeter) – $2
- Olive oil, salt, pepper
- Watermelon (Harris Teeter – $3.99) – $2
Total sides: $4 (serves 6)
Total Dinner Cost: $9.88 (plus condiments) (serves 6)
How to Make Baked Chicken:
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Cut the chicken into individual pieces (if using a chicken leg rest) and remove the skin if desired. Place the chicken pieces on a baking sheet and wipe with a paper towel.
2. In a bowl, combine 4 tablespoons of olive oil, 1 teaspoon of garlic salt, 2 teaspoons of smoked paprika, a teaspoon of pepper, and cayenne pepper to taste.
3. Brush the slices with the olive oil marinade and bake at 400 degrees for 50-60 minutes, or until the internal temperature reaches 165 degrees.
4. While the chicken is baking, peel and rinse the corn. Pat the pieces dry with a paper towel and place in a single layer in an airtight container. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 400 degrees for 12-14 minutes.
5. Cut the watermelon into wedges and serve alongside the roasted corn and baked chicken.
Baked Chicken ($10 Family Dinner)
This easy baked chicken with corn and watermelon recipe is your summer dinner – fresh flavor, minimal preparation, maximum crowd appeal.
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Ingredients
Ingredients for Baked Chicken:
- 4-5 lbs chicken legs or quarters Aldi – $0.99/lb — $5
- 4 Spoons olive oil not pictured – Aldi – $7.25 for 33 spoons – $0.88
- 1 A spoon garlic salt
- 2 teaspoons I smoke paprika
- 1 a teaspoon pepper
- Cayenne pepper to taste
Side ingredients:
- 6 ears of corn on the cob Harris Teeter – $2
- Olive oil salt, pepper
- Watermelon Harris Teeter – $3.99 – $2
Instructions
-
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Cut the chicken into individual pieces (if using a chicken leg rest) and remove the skin if desired. Place the chicken pieces on a baking sheet and wipe with a paper towel.
-
In a bowl, combine 4 tablespoons of olive oil, 1 teaspoon of garlic salt, 2 teaspoons of paprika, a teaspoon of pepper, and cayenne pepper to taste.
-
Brush the slices with the olive oil marinade and bake at 400 degrees for 50-60 minutes, or until the internal temperature reaches 165 degrees.
-
While the chicken is baking, peel and rinse the corn. Pat the pieces dry with a paper towel and place in a single layer in an airtight container. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 400 degrees for 12-14 minutes.
-
Cut the watermelon into wedges and serve alongside the roasted corn and baked chicken.
Nutritious food
Calories: 756kcal | Carbohydrates: 74g | Protein: 36g | Oil: 39g | Saturated Fats: 9g | Polyunsaturated Fats: 8g | Monounsaturated Fats: 19g | Trans Fats: 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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