This oven baked 3-ingredient chicken is the kind of easy, crowd-pleasing supper that earns a permanent place in a family recipe box. With just chicken drumsticks, bottled French dressing, and onion soup mix, it bakes into a glossy, savory-sweet dish with lots of old-fashioned potluck charm. It feels right at home on a weeknight table, but it is just as welcome for picnics, block parties, and casual gatherings when you need something dependable and delicious.
Serve these sticky drumsticks with simple sides that can soak up the sauce, like mashed potatoes, buttered rice, or egg noodles. For a full meal, add green beans, corn on the cob, coleslaw, or a crisp garden salad. If you are taking it to a party, it travels nicely with baked beans, macaroni salad, or a big platter of cut fruit for an easy family-style spread.
Oven Baked 3-Ingredient Chicken Chandler
Servings: 6
Ingredients
12 chicken drumsticks, about 3 to 4 pounds
Directions
1. Preheat the oven to 375°F. Lightly grease a white speckled enamel roasting pan or a 9x13-inch baking dish.
2. Arrange the chicken drumsticks in the prepared pan in a single layer.
3. In a medium bowl, whisk together the French dressing and dry onion soup mix until well combined.
4. Pour the dressing mixture evenly over the chicken, turning the drumsticks once if needed so they are well coated.
5. Bake uncovered for 45 to 55 minutes, turning once halfway through, until the chicken is deeply golden, glazed, and cooked through to 165°F at the thickest part.
6. Let the chicken rest for 5 minutes before serving, then spoon a little of the pan sauce over the top.
Variations & Tips
For extra color: If you want a little more browning, switch the oven to broil for the last 2 to 3 minutes and watch it closely so the glaze does not burn.
For a less messy potluck dish: You can make this with bone-in chicken thighs instead of drumsticks. They stay juicy and are easy to arrange in a serving dish for parties.
For picky eaters: Serve the drumsticks with the extra sauce on the side instead of spooning it over everything. That way everyone can add as much or as little as they like.
For easier cleanup: Line the baking dish with foil before greasing it. The glaze gets sticky as it bakes, so this little step makes washing up much simpler.
For make-ahead planning: You can coat the chicken in the dressing mixture a few hours ahead and refrigerate it, then bake when you are ready. This is especially handy when you are feeding a crowd or getting dinner on the table after a busy day.
