This oven-baked 4-ingredient Amish-style peach chicken is the kind of cozy, no-fuss supper that feels like it came straight out of a church cookbook from the 1970s. Around here in the rural Midwest, we’ve long leaned on pantry staples to stretch a meal, and canned peach pie filling is one of those quiet heroes. You simply lay raw chicken drumsticks in a baking pan, spoon that glossy peach filling over the top, add just two more simple ingredients, and let the oven do the rest. The peaches bake down into a sweet, sticky glaze that clings to the chicken, and the whole kitchen smells like Sunday supper at Grandma’s house, even if it’s just an ordinary weeknight.
Serve these peach-glazed drumsticks with a scoop of buttery mashed potatoes or plain white rice to catch all that sweet and savory sauce. A simple green vegetable—like steamed green beans, peas, or a tossed salad with a tangy vinaigrette—helps balance the richness. Warm dinner rolls or a slice of crusty bread are perfect for mopping up the juices. If you like a little contrast, a sharp coleslaw or pickled beets on the side bring a nice bite against the soft peaches and tender chicken.
4-Ingredient Amish Peach Baked Chicken DrumsticksServings: 4
Ingredients
3 pounds raw chicken drumsticks (about 8–10 pieces), patted dry
1 (21-ounce) can peach pie filling
1/4 cup ketchup
2 tablespoons soy sauce
Salt and black pepper, to taste (optional, for seasoning the chicken)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking pan or similar shallow baking dish.
Pat the raw chicken drumsticks dry with paper towels. This helps the sauce cling better and the chicken brown more evenly.
Arrange the drumsticks in a single layer in the prepared baking pan, leaving a little space between each piece so the heat can circulate.
If you like, lightly season the drumsticks with a pinch of salt and black pepper. Go easy, as the soy sauce will also add saltiness.
In a medium bowl, stir together the canned peach pie filling, ketchup, and soy sauce until well combined. You should have a glossy, sweet-and-savory mixture with peach slices throughout.
Using a spoon, generously spoon the peach pie filling mixture over the raw chicken drumsticks in the pan, making sure every piece is coated and there are peaches scattered over and around the chicken.
Cover the pan tightly with aluminum foil. Place the pan on the center rack of the preheated oven and bake for 30 minutes.
After 30 minutes, carefully remove the foil (watch for steam). Spoon some of the pan juices and peaches back over the tops of the drumsticks to baste them.
Return the uncovered pan to the oven and continue baking for another 25–35 minutes, or until the chicken is cooked through, the sauce is bubbling, and the drumsticks are nicely glazed. The internal temperature of the thickest part of the drumsticks should reach at least 165°F (74°C).
If you’d like a deeper color and stickier glaze, you can turn the oven to broil for the last 2–4 minutes. Watch closely so the sugars in the peach filling don’t burn.
Remove the pan from the oven and let the chicken rest for about 5–10 minutes. The sauce will thicken slightly as it cools. Spoon extra peaches and sauce over the drumsticks just before serving.
Variations & Tips
For a touch of gentle heat, stir 1/4 teaspoon red pepper flakes or a pinch of cayenne into the peach pie filling mixture before spooning it over the chicken. If you prefer a smokier flavor, replace half of the ketchup with your favorite barbecue sauce, or add 1/2 teaspoon smoked paprika to the sauce. You can also tuck a few thin onion slices or carrot rounds in the pan around the drumsticks before adding the peach mixture; they’ll soften and soak up the juices as everything bakes. For a slightly less sweet version, use low-sodium soy sauce and add a good squeeze of fresh lemon juice over the finished dish to brighten it up. If you don’t have drumsticks, bone-in, skin-on chicken thighs work well; just adjust baking time as needed and still cook to 165°F (74°C) in the thickest part. Food safety tips: Always start with fresh, properly refrigerated chicken and keep it cold until you’re ready to cook. Wash your hands, utensils, and any surfaces that touch raw chicken with hot, soapy water to avoid cross-contamination. Do not rinse raw chicken, as that can spread bacteria around the sink area. Use a food thermometer to ensure the chicken reaches at least 165°F (74°C) in the thickest portion, avoiding the bone. Refrigerate leftovers within 2 hours in shallow containers and reheat thoroughly before eating.
