My grandma used to make this every Sunday and it came out fork tender every single time. Only 3 ingredients!

This oven baked 3-ingredient Amish seasoned salt chicken bake is the kind of simple, no-fuss Sunday dinner my grandma used to put on the table week after week. She swore by keeping it basic: good bone-in chicken, a generous shake of seasoned salt, and a splash of oil to help everything crisp up and stay juicy. The result is fork-tender meat with beautifully golden, crispy skin, all done in one white casserole dish. It’s perfect for busy families who still want a cozy, home-cooked meal without a long list of ingredients.

Serve this chicken straight from the casserole dish with classic comfort sides like buttery mashed potatoes, roasted or steamed green beans, and a simple garden salad. The seasoned drippings in the bottom of the pan are wonderful spooned over rice, egg noodles, or crusty bread. For a lighter meal, pair it with roasted vegetables and a fruit salad. Leftovers make great protein for wraps, sandwiches, or salads the next day.

Servings: 4

3 to 3 1/2 pounds bone-in, skin-on chicken pieces (thighs, drumsticks, or a mix)

Preheat your oven to 375°F (190°C). Lightly grease a white 9x13-inch casserole dish with a bit of the oil or a quick swipe of cooking spray to keep the chicken from sticking.

Pat the chicken pieces very dry on all sides with paper towels. This step helps the skin crisp up and turn a lovely golden brown instead of steaming in the oven.

Place the chicken pieces in a large bowl or on a rimmed baking sheet. Drizzle the oil over the chicken and toss or rub with your hands until every piece is lightly coated.

Sprinkle the Amish seasoned salt evenly over the chicken, turning the pieces so every side gets a good, generous coating. The seasoning should be visible on the skin but not caked on.

Arrange the seasoned chicken pieces skin-side up in a single layer in the prepared white casserole dish. Leave a little space between pieces so the heat can circulate and the skin can crisp.

Bake uncovered on the center rack for 45 to 55 minutes, or until the chicken is deep golden brown, the skin is crisp, and the internal temperature reaches at least 165°F (74°C) in the thickest part of the meat without touching the bone. Thighs and drumsticks may go closer to 55 minutes for extra tenderness.

Once done, remove the casserole dish from the oven and let the chicken rest for about 5 to 10 minutes. This helps the juices settle so the meat stays fork tender. Serve the chicken right from the dish, spooning some of the flavorful pan juices over each piece.

For picky eaters, you can use a slightly lighter hand with the seasoned salt on a few pieces and label those as the “mild” ones. If your kids prefer boneless meat, you can swap in boneless, skin-on thighs and start checking for doneness around 30–35 minutes, though the bone-in pieces will be the most tender and forgiving. To make it a one-pan meal, tuck halved baby potatoes or thick carrot slices around the chicken (still keeping the focus on the three main ingredients for the chicken itself) and season those lightly with extra seasoned salt. If you’d like less crispy skin and more moisture, loosely tent the dish with foil for the first 25 minutes, then remove the foil for the remaining bake time to brown the skin. For a slightly richer flavor, you can brush a teaspoon or two of melted butter over the skin before baking, but this is optional. Food safety tips: Always wash your hands, utensils, and any surfaces that touch raw chicken with hot, soapy water. Do not rinse raw chicken under the faucet, as this can spread bacteria around the sink area. Use a meat thermometer to confirm that the thickest part of each piece reaches at least 165°F (74°C). Refrigerate leftovers within 2 hours in a shallow container and use within 3–4 days, reheating until steaming hot before serving.