This recipe for baked chicken with corn and watermelon is perfect for a summer dinner. With fresh flavors, minimal preparation, and maximum crowd appeal.
Even better, bone-in chicken is a very economical dinner option. I’ll wait until it goes on sale and then stock up. Chicken legs and chicken quarters are often available for $0.99 (or less) per pound, and it costs about 4 pounds to feed a family of six.
Grilling chicken thigh quarters is also very easy and requires just a few simple spices to create a delicious flavor. Depending on your preference, you can grill or air fry the chicken instead of baking it, but either way, it’s a crowd-pleaser. It’s best to leave the skin on the chicken, but either way the outside will be crispy.
This chicken was served with fresh corn on the cob and sweet watermelon. It’s just the season here, and both are something I look forward to all year long. I love Summer food!
Another side I often have with chicken is air fryer roasted potatoes, but since they were on sale this week, I decided to serve them with corn instead.
This post is part of the $10 Dinner Ideas series brought to you by Brigette from our team. Every week, she shares easy, delicious, and affordable family dinner ideas that cost less than $10 to make, use everyday ingredients, and are super quick to make.
Baked chicken menu:
- baked chicken
- air fryer roasted corn
- watermelon
Baked chicken ingredients:
- 4-5 pounds chicken legs or quarters (Aldi – $0.99 per pound) — $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, appropriate amount of cayenne pepper
Baked chicken total: $5.88 (6 servings)
Side material:
- 6 Corn on the Cob (Harris Teeter) — $2
- olive oil, salt, pepper
- Watermelon (Harris Teeter – $3.99) — $2
Total sides: $4 (serves 6)
Total cost of dinner: $9.88 (plus cost of condiments) (makes 6 servings)
How to make baked chicken:
1. Preheat oven to 400 degrees. Place parchment paper on a baking sheet. Cut the chicken into individual pieces (if using chicken thighs) and remove the skin if desired. Place the chicken on a baking sheet and pat dry with paper towels.
2. In a bowl, combine 4 tablespoons olive oil, 1 tablespoon garlic salt, 2 teaspoons smoked paprika, 1 teaspoon pepper, and cayenne pepper.
3. Brush with olive oil marinade and bake at 400 degrees for 50 to 60 minutes or until internal temperature reaches 165 degrees.
4. While the chicken is roasting, peel and wash the corn. Pat the pieces dry with paper towels and place in a single layer in the airfryer. 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 with the roasted corn and grilled chicken.
Baked Chicken ($10 Family Dinner)
This easy baked chicken recipe with corn and watermelon is perfect for a summer dinner. Achieve fresh taste, minimal preparation, and maximum crowd appeal.
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material
Baked chicken ingredients:
- 4-5 lb chicken feet or quarters Aldi – $0.99/lb – $5
- 4 tablespoon olive oil Not pictured – Aldi – $7.25 for 33 tablespoons – $0.88
- 1 tablespoon garlic salt
- 2 teaspoon smoked paprika
- 1 teaspoon pepper
- cayenne pepper taste
Side material:
- 6 ears of corn on the cob Harris Teeter — $2
- olive oil salt, pepper
- watermelon Harris Teeter – $3.99 — $2
Instructions
-
Preheat oven to 400 degrees. Place parchment paper on a baking sheet. Cut the chicken into individual pieces (if using chicken thighs) and remove the skin if desired. Place the chicken on a baking sheet and pat dry with paper towels.
-
In a bowl, combine 4 tablespoons olive oil, 1 tablespoon garlic salt, 2 teaspoons smoked paprika, 1 teaspoon pepper, and cayenne pepper.
-
Brush with olive oil marinade and bake in a 400 degree oven for 50 to 60 minutes or until internal temperature reaches 165 degrees.
-
While the chicken is roasting, peel and wash the corn. Pat the pieces dry with paper towels and place in a single layer in the airfryer. Brush with olive oil and sprinkle with salt and pepper. Cook at 400 degrees for 12-14 minutes.
-
Cut the watermelon into large pieces and serve with the roasted corn and grilled chicken.
nutrition
calorie: 756kcal | carbohydrates: 74g | protein: 36g | fat: 39g | Saturated fat: 9g | Polyunsaturated fats: 8g | Monounsaturated fats: 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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