Put raw chicken leg quarters in the metal baking pan and 3 pantry staples to get a meal so delicious your husband will be begging for more.

This 4-ingredient oven chicken using raw chicken leg quarters is my go-to when I walk in the door after work and need something comforting, hands-off, and totally husband-approved. You literally put the raw leg quarters in a metal baking pan, whisk together three pantry staples, pour the bright, glossy sauce over the top, and let the oven do the rest. The meat turns fall-off-the-bone tender, the skin gets beautifully browned, and the sweet-savory smell drifting through the house makes it seem like you’ve been cooking all afternoon—when really you spent five minutes and went to switch the laundry.

I love serving these saucy chicken leg quarters over fluffy white rice or buttered egg noodles so they can soak up all that extra pan sauce. A simple side salad or steamed green beans keeps things fresh and light, and roasted potatoes or a bag of frozen veggies tossed on a second sheet pan make this a full, low-effort weeknight meal. If you’re feeding a crowd, add some crusty bread to mop up the sauce and a quick coleslaw for crunch.

Servings: 4

4 raw chicken leg quarters (about 2 1/2 to 3 pounds total)

Preheat your oven to 400°F (200°C). Grab a deep metal baking pan or metal roasting pan that will hold the chicken leg quarters in a single layer with a little space around them.

Place the raw chicken leg quarters directly into the metal baking pan, skin side up. Pat them dry with paper towels if they’re very wet; this helps the skin brown better.

In a small bowl, whisk together the ketchup, soy sauce, and honey until the mixture is smooth, shiny, and evenly combined. The sauce should look bright and a little thick.

Pour the sauce evenly over the chicken leg quarters in the metal pan, making sure each piece is well coated. Use the back of a spoon to spread the sauce over the tops so they’re fully covered, and let the extra sauce pool in the bottom of the pan.

Cover the pan tightly with aluminum foil and place it on the middle rack of the preheated oven. Bake, covered, for 30 minutes to help the chicken cook through and stay juicy.

After 30 minutes, carefully remove the foil (watch for steam) and spoon some of the hot sauce from the bottom of the pan back over the chicken pieces to baste them.

Return the uncovered pan to the oven and continue baking for another 25 to 35 minutes, basting once more halfway through, until the chicken skin is deep golden, the sauce is bubbling, and the internal temperature in the thickest part of the leg (not touching bone) reaches at least 165°F (74°C). For very tender, fall-off-the-bone meat, you can cook a bit longer, up to 185°F (85°C).

If you’d like a little extra color on the skin, switch the oven to broil for 2 to 3 minutes at the very end, watching closely so the sauce doesn’t burn.

Remove the pan from the oven and let the chicken rest in the hot sauce for about 5 to 10 minutes. This helps the juices settle and the sauce thicken slightly.

Serve the chicken leg quarters straight from the metal baking pan, spooning plenty of the bright, sticky sauce over each piece and over your sides.

You can easily tweak this four-ingredient chicken to fit your family’s tastes while keeping it weeknight-simple. For a tangier version, stir 1 tablespoon of apple cider vinegar or lemon juice into the sauce. For a bit of heat, add 1/2 to 1 teaspoon of crushed red pepper flakes or a small squeeze of sriracha to the ketchup mixture. If you prefer a slightly less sweet sauce, reduce the honey to 3 tablespoons and add 1 extra tablespoon of soy sauce. To make cleanup even easier, line the bottom of your metal baking pan with a sheet of foil before adding the chicken and sauce. For meal prep, you can assemble everything the night before: place the raw chicken leg quarters in the metal pan, pour the mixed sauce over the top, cover tightly with foil, and refrigerate up to 24 hours. When you’re ready to cook, let the pan sit at room temperature for about 15 minutes while the oven preheats, then bake as directed, adding a few extra minutes if needed. Food safety tips: Always keep raw chicken refrigerated until you’re ready to cook and avoid leaving it out at room temperature for more than 2 hours (or 1 hour if your kitchen is very warm). Use separate cutting boards and utensils for raw chicken, and wash your hands, knives, and any surfaces that touched the raw meat with hot, soapy water. When checking doneness, insert an instant-read thermometer into the thickest part of the leg quarter without touching the bone; it must reach at least 165°F (74°C) for safe eating. Do not reuse any leftover sauce that has been in contact with raw chicken unless it has been thoroughly boiled. Leftover cooked chicken should be cooled and refrigerated within 2 hours and eaten within 3 to 4 days, or frozen for longer storage.