There is something about an old church picnic dish that stays with a family for decades, and this oven baked 3-ingredient chicken Sutton is just that kind of recipe. It is the sort of simple Midwestern potluck food that stretches a budget, feeds a crowd, and still comes out of the oven looking rich and irresistible. With only a few pantry staples and a big pan of drumsticks, you get tender chicken with a sweet, sticky glaze that turns beautifully caramelized as it bakes.
Serve this chicken with picnic favorites like potato salad, baked beans, buttered corn, coleslaw, or a simple macaroni salad. For a weeknight supper, I like it with mashed potatoes or rice to catch the extra sauce, plus a green vegetable such as green beans or steamed broccoli to round out the plate.
Oven Baked 3-Ingredient Chicken Sutton
Servings: 8 to 10
Ingredients
3 pounds chicken drumsticks
Directions
1. Preheat the oven to 375°F. Line a large rimmed baking sheet or shallow roasting pan with foil for easier cleanup.
2. In a medium bowl, stir together the honey and yellow mustard until smooth and well blended.
3. Arrange the chicken drumsticks in a single layer on the prepared pan. Brush or spoon the honey-mustard mixture generously over the chicken, turning to coat all sides.
4. Bake for 45 to 55 minutes, turning the drumsticks once halfway through, until the chicken is cooked through and the glaze is bubbling and caramelized. If you like a deeper color, broil for 2 to 3 minutes at the end, watching carefully so the glaze does not burn.
5. Let the chicken rest for 5 minutes before serving so the glaze can settle a bit. Transfer to a platter or serve right from the pan with your favorite picnic sides.
Variations & Tips
Use thighs or mixed chicken pieces: If drumsticks are not what you have on hand, this recipe works nicely with bone-in thighs or a mix of chicken pieces. Just adjust the baking time as needed and make sure the chicken is fully cooked before serving.
Easy crowd version: For church suppers, reunions, or graduation parties, double the sauce and bake the chicken in two large pans so every piece has room to caramelize instead of steam.
Keep cleanup simple: That honey glaze can get mighty sticky once it bakes onto the pan, so do not skip the foil. A light coating of cooking spray over the foil helps even more.
Balance the sweetness: If you prefer a tangier finish, use a sharp yellow mustard and be sure to baste the chicken well during baking so the sweet and savory flavors stay balanced.
Watch the broiler carefully: Honey can go from beautifully browned to too dark in a hurry. If you broil at the end, stay close to the oven and check after a minute or two.
