Toss frozen chicken pieces in the casserole dish with 4 other things and watch your family fight over seconds.

This 4-ingredient oven chicken using frozen bone-in chicken drumsticks is the kind of no-fuss supper I leaned on when my kids tumbled in from ball practice, hungry enough to eat the table. It reminds me of the old Midwestern casseroles my mother made—everything tossed together in one dish, then into the oven while you set the table and listen for the weather report on the radio. You don’t even have to thaw the chicken; just toss those frozen pieces in the casserole dish with four other pantry-friendly things, slide it into the oven, and before you know it, the house smells like Sunday dinner and everyone’s arguing over who gets seconds.

Serve these tender, saucy drumsticks right in the glass casserole dish, family-style at the table. Spoon the peppers, onions, and juices over a bed of fluffy white rice, buttered egg noodles, or mashed potatoes to soak up every bit of flavor. A simple green side—steamed green beans, a tossed salad, or even sliced cucumbers in vinegar—keeps it feeling like a classic Midwestern supper. Warm dinner rolls or buttered bread are always welcome for sopping up the bottom of the pan.

Servings: 4

8–10 frozen bone-in chicken drumsticks (about 2 1/2–3 pounds, not thawed)

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch glass casserole dish with a little of the olive oil or a quick swipe of cooking spray so nothing sticks.

Place the frozen bone-in chicken drumsticks in a single layer in the casserole dish. They can touch a bit, but try not to pile them on top of each other so they cook evenly.

Scatter the diced bell peppers and sliced onion all around and over the frozen chicken pieces, letting some fall in between and under the drumsticks. It should look colorful and full, like a big pan of confetti around the chicken.

In a small bowl or measuring cup, stir together the remaining olive oil and the seasoned salt until the seasoning is evenly moistened. Drizzle this mixture over the chicken and vegetables, turning the drumsticks with tongs or your hands to coat them as best you can while they’re still frozen.

Use your hands or a spoon to gently toss everything right in the casserole dish until the peppers, onions, and frozen chicken pieces are all lightly coated with the oil and seasoning. Spread everything back out into a fairly even layer, with most of the chicken pieces on top of the vegetables.

Cover the casserole dish tightly with foil. Place it on the middle rack of the preheated oven and bake, covered, for 45 minutes. This helps the frozen chicken start cooking through and keeps the vegetables from drying out.

After 45 minutes, carefully remove the foil, watching for hot steam. Use tongs to turn each drumstick over so the other side gets a chance to brown. Give the vegetables a quick stir so they cook evenly in the juices that are forming in the bottom of the pan.

Return the uncovered dish to the oven and continue baking for another 30–40 minutes, turning the drumsticks once more if you like, until the chicken skin is lightly browned and the internal temperature of the thickest part of the drumsticks reaches at least 165°F (74°C). The vegetables should be soft and caramelized around the edges.

Once done, remove the casserole dish from the oven and let the chicken rest for about 5–10 minutes. This helps the juices settle so the meat stays tender. Taste a bit of the pan juices and vegetables; if needed, sprinkle on a pinch more seasoned salt before serving.

Serve the drumsticks straight from the casserole dish with the peppers, onions, and their savory juices spooned over the top of each portion. Stand back and watch your family eye those last pieces and argue over who gets seconds.

You can change the character of this dish just by swapping the seasoning. For a more old-fashioned Midwestern flavor, use 1 teaspoon seasoned salt and 1 teaspoon dried Italian seasoning, or a mix of garlic powder, onion powder, and paprika in place of the all-purpose blend. If your family likes a little sweetness, toss 1–2 tablespoons of brown sugar in with the oil and seasoning to give the vegetables a lightly glazed taste. For a tangier version, drizzle 2–3 tablespoons of bottled Italian dressing over everything before baking and reduce the olive oil to 1/4 cup. If you prefer darker, crispier skin, move the dish under the broiler for 3–5 minutes at the very end, watching closely so it doesn’t burn. You can also add sturdier vegetables under the chicken: small chunks of potato or carrot work well, but cut them small and keep them in a single layer so they cook through with the frozen drumsticks. For food safety, always start with fully frozen or fully thawed chicken—do not refreeze chicken that has partially thawed at room temperature. Bake immediately after assembling the dish so the chicken doesn’t sit in the “danger zone” (40–140°F) for more than 2 hours (or 1 hour if your kitchen is very warm). Use an instant-read thermometer to confirm the internal temperature of each drumstick reaches at least 165°F (74°C), checking in the thickest part without touching the bone. If some pieces are smaller and finish early, remove them to a plate and tent with foil while the larger ones continue cooking. Refrigerate leftovers within 2 hours and reheat thoroughly before serving.