Pour canned baked beans and these 2 ingredients over raw chicken leg quarters into a roasting pan for a savory feast your family will constantly request

This oven baked 4-ingredient Amish baked bean chicken is the sort of practical, comforting dish that shows up at church potlucks all over the Midwest. It leans on pantry staples—canned baked beans plus just two simple flavor boosters—poured straight over raw chicken leg quarters in a roasting pan. As it bakes, the beans soak up the chicken juices and turn into a sweet-savory sauce that clings to the meat. It’s the kind of no-fuss, one-pan meal you throw together on a weeknight and quickly discover your family keeps asking for.

Serve these tender, saucy chicken leg quarters right from the roasting pan with a big spoonful of the baked beans over the top. They pair well with simple sides like coleslaw, buttered corn, or a crisp green salad to balance the richness. A slice of cornbread, dinner rolls, or even toasted crusty bread is perfect for soaking up the extra sauce. If you’d like a heartier plate, add mashed potatoes or rice underneath to catch all the juices.

Servings: 4

4 chicken leg quarters (about 2 1/2 to 3 pounds total), patted dry

Preheat your oven to 375°F (190°C). Lightly oil a roasting pan or large baking dish, or coat it with nonstick cooking spray to help with cleanup.

Pat the chicken leg quarters dry with paper towels. If desired, sprinkle them lightly with the kosher salt and black pepper on both sides. Arrange the leg quarters in a single layer in the prepared roasting pan, skin side up, leaving a little space between each piece so the heat can circulate.

In a medium bowl, stir together the canned baked beans, barbecue sauce, and mustard until the mixture is evenly combined. This quick mix gives you a sweet-tangy sauce that will baste the chicken as it cooks.

Pour the baked bean mixture evenly over the raw chicken leg quarters in the roasting pan, making sure each piece is well coated and there are plenty of beans around them. The pan should look generously sauced, with beans filling in the gaps between the chicken pieces.

Transfer the roasting pan to the preheated oven and bake, uncovered, for 45 to 55 minutes. About halfway through the cooking time, carefully spoon some of the bubbling bean mixture over the tops of the chicken to baste it and encourage browning.

Begin checking for doneness at 45 minutes. The chicken is safely cooked when the thickest part of the leg quarters reaches 165°F (74°C) on an instant-read thermometer and the juices run clear. For more tender, pull-apart meat, you can continue baking to 175–185°F (79–85°C); the beans will thicken and caramelize further as they cook.

Once done, remove the pan from the oven and let the chicken rest for about 5 to 10 minutes. This rest helps the juices settle back into the meat and allows the baked bean sauce to thicken slightly. Serve the leg quarters hot, spooning plenty of the beans and sauce over each portion.

You can easily adapt this four-ingredient base to your family’s taste while keeping the core idea the same: pour canned baked beans and two simple flavor additions over raw chicken leg quarters and roast. For a smokier profile, choose a hickory or mesquite-style barbecue sauce and add a pinch of smoked paprika or a dash of liquid smoke to the bean mixture. If your crew prefers extra sweetness, stir 1–2 tablespoons of brown sugar or maple syrup into the beans before pouring them over the chicken. For more tang, swap in Dijon or spicy brown mustard and add a splash of apple cider vinegar. To stretch the meal, tuck thick-cut onion slices or a few halved baby potatoes around the chicken before adding the beans; just be sure the vegetables are cut into similar sizes so they cook through in the same time frame. If you’re cooking for a smaller household, halve the recipe and use a smaller baking dish so the beans don’t dry out. Food safety notes: Always start with fully thawed chicken—frozen centers can cause uneven cooking and unsafe temperatures. Avoid rinsing raw chicken, as this can spread bacteria around your sink area; pat it dry instead. Use a clean cutting board and utensils for the chicken, and do not reuse any tools or plates that have touched raw poultry without washing them thoroughly in hot, soapy water. Bake until the internal temperature at the thickest part of each leg quarter reaches at least 165°F (74°C), measured with an instant-read thermometer that does not touch bone. Refrigerate leftovers within 2 hours, storing them in a shallow, covered container, and reheat to at least 165°F (74°C) before serving again.