There are some suppers that earn a regular place in the cold-weather rotation simply because they are easy, thrifty, and mighty satisfying, and this 3-ingredient oven chicken is one of them. It brings to mind the kind of practical Midwestern cooking that makes the most of a family pack of drumsticks and a well-stocked pantry, turning plain ingredients into tender, juicy chicken with hardly any fuss at all. When the wind is rattling the windows and you need something hearty without a sink full of dishes, this is the kind of tray supper that feels like good common sense.
Serve these drumsticks with mashed potatoes, buttered egg noodles, roasted carrots, green beans, or a simple cabbage slaw to catch all those savory juices. If you want to round it out the old-fashioned way, add a pan of cornbread or warm biscuits and set out applesauce or pickles on the side for a supper that tastes like Sunday in the country.
3-Ingredient Oven Chicken
Servings: 4 to 6
Ingredients
8 raw chicken drumsticks
1 packet dry onion soup mix, about 1 ounce
1 cup French dressing
Directions
1. Preheat your oven to 375°F and lightly oil a metal baking sheet or line it with foil for easier cleanup.
2. Arrange the raw chicken drumsticks in a single layer on the prepared baking sheet, leaving a little space between each piece.
3. Sprinkle the dry onion soup mix evenly over the drumsticks, then pour the French dressing over the top, turning the drumsticks lightly if needed so they are well coated.
4. Bake for 45 to 55 minutes, turning once halfway through, until the chicken is browned, very juicy, and reaches an internal temperature of 165°F.
5. Spoon a little of the pan sauce over the drumsticks before serving, and bring them to the table hot.
Variations & Tips
For extra color: If you like a deeper finish, switch the oven to broil for the last 2 to 3 minutes, watching carefully so the dressing sugars do not burn.
Make it tangier: A spoonful of yellow mustard whisked into the French dressing gives the chicken a sharper old-fashioned flavor that goes especially well with potatoes.
Use other chicken pieces: Bone-in thighs work beautifully here too, though they may need a few more minutes in the oven depending on size. Just be sure every piece reaches 165°F before serving.
Keep cleanup easy: Foil or parchment on the baking sheet makes this recipe even handier for busy evenings, and it helps with the sticky baked-on sauce.
Save the juices: The pan drippings are full of flavor, so spoon them over rice, noodles, or potatoes rather than letting them go to waste.