Crispy Baked Chicken Ramen Recipe Combines Two of Our Favorite Things Into One Delicious Dinner (6 Ingredients) by Donna John

Don't you just love it when you find a new seasoning that just hits the mark? My new favorite spice is ramen seasoning, which I had no idea existed until recently. This baked chicken ramen recipe, which uses the spice, is the best thing I've eaten so far this month. The easy high-protein recipe combines two of my favorite dinners: ramen and crispy baked chicken.

Photo credit (all photos): Donna John

The skin of the chicken that's seasoned with the ramen seasoning is crispy and full of ramen flavor, and the inside of the chicken is so moist and juicy thanks to the chicken broth it cooks in. Introduce the ramen noodles at the end, which soak up some of the delicious broth, and you have a tasty budget-friendly chicken dinner everyone will enjoy. I know I did!

Here is your shopping list for this Japanese-inspired baked chicken recipe: bone-in chicken thighs or legs (or a combination), ramen seasoning (I used Ramen Buddy), olive oil, chicken broth, instant ramen noodles (discard the seasoning packets) and green onions (check out the health benefits of green onions).

Pro Tip: There are several ramen seasoning blends on the market. This recipe was created using Ramen Buddy, which has a deep, rich and savory flavor but is not overly salty. Before you season the chicken for this recipe, be sure to taste your brand. If it's salty, adjust the amount of seasoning you use.

Serve the juicy baked chicken thighs and drumsticks over the ramen noodles. You can add a fresh vegetable on the side like blistered green beans, snow peas or sugar snap peas. Next time my side dish will be this awesome Asian cucumber salad.

Cuisine: Asian / Japanese / American
Prep Time: 5 minutes
Cook Time: 30 to 35 minutes
Total Time: 35 to 40 minutes
Servings: 4

Ingredients

• 6 bone-in chicken thighs or legs
• 1 - 2 tablespoons ramen seasoning, divided (I used Ramen Buddy)
• 1 tablespoon olive oil 
• 2 cups chicken broth (I used low-sodium chicken broth)
• 6 ounces instant ramen (2 packages), any flavor (discard the seasoning packets)
• 3 - 4 green onions (scallions), chopped 

Here's how to make it: 

1. Season the chicken liberally on both sides with the ramen seasoning.
   
2. Heat the olive oil in an ovenproof skillet over medium heat. (I used a cast iron skillet.) Add the chicken, skin side down, and cook until golden and crispy, about 5 minutes. (Because there are spices on the skin, it can get dark, but that does not mean it is burnt. If you don't want your chicken as dark as mine, simply keep an eye on it and flip it when you achieve desired color.)
   
3. Flip the chicken over and cook about 2 to 3 more minutes.
   
4. Pour the chicken broth around the chicken. For the crispiest skin, avoid pouring it over the chicken. Add 1 teaspoon of the ramen seasoning to the broth and stir.
   
5. Bake the chicken in a preheated 350-degree F oven for about 20 to 25 minutes, or until chicken is cooked through. Cooking time will vary depending on pieces of chicken used and their size.
   
6. While the chicken bakes, cook the ramen noodles in boiling water according to package directions. Do not use the seasoning packets! Drain the noodles and set aside.
   
7. When the chicken is cooked (165 degrees F internal temperature on a food thermometer), remove the pan from the oven and stir the ramen noodles around the chicken, combining with the chicken broth.
   
8. Sprinkle with the green onions.
   
9. Serve. Store any leftover chicken and ramen noodles in an airtight container in the fridge and reheat in the microwave.
   

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