Dump frozen raw chicken drumettes in the glass casserole dish and 4 simple ingredients to get a meal so delicious your family will be begging for more!

This 5-ingredient oven chicken using frozen raw chicken drumettes is the kind of no-fuss supper that fits right into a busy weeknight, yet tastes like you fussed all afternoon. Around here in the rural Midwest, casseroles and baked chicken have always been the backbone of family dinners. This recipe leans on that tradition but keeps things wonderfully simple: you quite literally dump the frozen drumettes into a glass casserole dish, drizzle over four pantry ingredients, and let the oven do the work. The result is tender, saucy chicken with a sweet-and-savory glaze that has that old-fashioned, lick-your-fingers goodness that keeps everyone coming back for one more piece.

These drumettes are lovely served with creamy mashed potatoes or buttered egg noodles to catch the extra sauce. A simple side of green beans, corn, or a tossed salad balances the richness nicely. If you’re feeding a crowd, add warm dinner rolls or slices of crusty bread to mop up every last bit from the bottom of the glass casserole dish. For a more casual feel, you can even serve the chicken with coleslaw and baked beans, just like a small-town church supper.

Servings: 4

2 pounds frozen raw chicken drumettes (do not thaw)

Preheat your oven to 400°F (200°C). Place a rack in the center of the oven so the glass casserole dish will bake evenly.

Set a rectangular glass casserole dish (about 9x13 inches) on the counter. Dump the frozen raw chicken drumettes straight into the dish and spread them out in a single layer as best you can. They may be stuck together a bit at first, and that’s fine.

In a small bowl, whisk together the ketchup, honey, soy sauce, and garlic powder until smooth and well blended. This will be your sweet-and-savory glaze.

Pour the glaze evenly over the frozen drumettes in the glass casserole dish. Use a spoon to gently turn and coat the top pieces so most of the chicken has some sauce on it. It doesn’t need to be perfect; the sauce will thin as it bakes and coat everything.

Cover the glass casserole dish tightly with aluminum foil. Place it in the preheated oven and bake, covered, for 35 minutes. This helps the frozen drumettes begin to thaw and cook through gently while keeping them moist.

After 35 minutes, carefully remove the dish from the oven and peel back the foil away from you to avoid steam. Use tongs to separate any drumettes that were frozen together and give them a little toss in the sauce.

Return the dish to the oven, uncovered, and continue baking for 25 to 35 minutes, turning the drumettes once halfway through, until the chicken is cooked through. The sauce will bubble and thicken slightly, and the drumettes should look glazed and lightly browned.

Check for doneness: the internal temperature of the thickest drumette should reach at least 165°F (74°C) when measured with a meat thermometer away from the bone. If needed, bake an additional 5 to 10 minutes, checking again.

Once done, remove the glass casserole dish from the oven and let the chicken rest for about 5 minutes. This allows the juices to settle and the sauce to cling nicely. Spoon some of the sauce from the bottom of the dish over the drumettes before serving.

You can easily tailor this simple dish to suit your family’s tastes while keeping the same basic method of dumping frozen drumettes into a glass casserole dish and adding four ingredients. For a little heat, stir 1/2 to 1 teaspoon of crushed red pepper flakes or hot sauce into the glaze. For a more smoky, barbecue-style flavor, swap half of the ketchup for your favorite bottled barbecue sauce and add 1/2 teaspoon of smoked paprika if you have it. If you like a more tangy finish, add 1 tablespoon of apple cider vinegar or a squeeze of fresh lemon juice to the glaze. To cut down on sweetness, reduce the honey to 2 tablespoons and add 1 extra tablespoon of soy sauce. If you need to avoid soy, you can use coconut aminos or a mild Worcestershire-style sauce instead, adjusting salt to taste. For an herby twist, sprinkle dried parsley or Italian seasoning over the top during the last 10 minutes of baking. Food safety tips: Always start with frozen raw chicken drumettes that are still solidly frozen when they go into the oven, and make sure they are spread in a single layer so they cook evenly. Use a reliable meat thermometer to confirm that the internal temperature of the thickest part of each drumette reaches at least 165°F (74°C). Because you are cooking from frozen, don’t guess on time alone; check a few pieces in different spots in the dish. Avoid overcrowding the glass casserole dish—if you double the recipe, use two dishes rather than stacking the chicken. Do not reuse any leftover sauce that has been sitting out with raw chicken unless it has been fully cooked in the oven. Refrigerate leftovers within 2 hours and reheat thoroughly before eating.