This oven baked 4-ingredient Amish orange glazed chicken is the kind of simple, honest supper that has fed farm families for generations. It starts with plain raw chicken drumsticks tucked into a roasting pan, then you spread on a glossy coat of store-bought sweet orange marmalade mixed with just three pantry staples. As it bakes, the marmalade melts into a sticky, citrusy glaze that clings to the chicken and perfumes the whole kitchen. It’s the sort of no-fuss, pass-it-down recipe you can pull together on a busy weeknight, yet it still feels special enough for Sunday after church.
Serve these orange glazed drumsticks with buttery mashed potatoes or simple boiled baby reds so they can soak up the extra sauce in the pan. A side of buttered green beans or peas, or a crisp cabbage slaw, keeps the plate feeling balanced. Warm dinner rolls or thick slices of country bread are perfect for mopping up every last bit of the sweet, tangy glaze. A bowl of applesauce or a simple lettuce salad with a mild vinaigrette fits right in with the old-fashioned farmhouse feel of this meal.
4-Ingredient Amish Orange Glazed Chicken DrumsticksServings: 4
Ingredients
3 pounds raw chicken drumsticks, skin on (about 10–12 pieces)
1 cup jarred sweet orange marmalade
2 tablespoons soy sauce (regular or low-sodium)
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
Salt and black pepper, to taste
Nonstick cooking spray or 1 tablespoon neutral oil, for the pan (optional)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch roasting pan or baking dish with nonstick cooking spray or a little neutral oil so the chicken doesn’t stick.
Pat the raw chicken drumsticks dry with paper towels. This helps the glaze cling better and encourages the skin to brown. Arrange the drumsticks in a single layer in the prepared roasting pan, leaving a little space between each piece.
In a small bowl, stir together the sweet orange marmalade, soy sauce, apple cider vinegar, and garlic powder until you have a smooth, thick glaze. Taste the mixture and add a pinch of salt and black pepper if you like; remember the soy sauce already adds some saltiness.
Using a spoon or clean hands, spread the orange marmalade mixture generously over the tops and sides of the raw chicken drumsticks right in the roasting pan. Turn each drumstick to coat all over, then finish with the meaty sides facing up. Spoon any remaining glaze over the tops.
Cover the roasting pan loosely with foil and place it on the center rack of the preheated oven. Bake for 25 minutes to help the chicken cook through gently and keep it moist.
After 25 minutes, carefully remove the foil and baste the drumsticks with the juices and melted marmalade from the bottom of the pan. Return the uncovered pan to the oven and continue baking for another 20–25 minutes, basting once more halfway through, until the chicken is cooked through and the glaze is bubbling and slightly caramelized.
Check for doneness: the drumsticks should reach an internal temperature of at least 165°F (74°C) when measured at the thickest part, not touching the bone, and the juices should run clear. If you’d like a deeper color, you can place the pan under the broiler for 2–3 minutes, watching closely so the sugars in the marmalade don’t burn.
Let the orange glazed chicken rest in the pan for about 5 minutes before serving so the juices settle. Spoon some of the pan glaze over each drumstick on the plate and pass any extra at the table.
Variations & Tips
For a little heat, stir 1/4 teaspoon of red pepper flakes or a dash of hot sauce into the marmalade mixture before spreading it over the chicken. If you prefer a stronger savory note, swap half of the orange marmalade for apricot preserves and add an extra pinch of garlic powder or a pinch of dried thyme. To keep the recipe closer to old Amish pantry cooking, you can replace the soy sauce with 1 tablespoon of Worcestershire sauce and an extra pinch of salt. Boneless, skinless chicken thighs can be used instead of drumsticks; reduce the baking time and begin checking for doneness around 25–30 minutes. If you’d like to line the pan with foil for easier cleanup, be sure the foil is snug and doesn’t tear so raw juices don’t leak. Always handle raw chicken with care: wash your hands, utensils, and work surfaces with hot, soapy water after touching the raw drumsticks or their juices. Use a clean spoon or wash your hands before and after spreading the marmalade mixture so you don’t contaminate the jar; it’s safest to scoop out the marmalade into a separate bowl rather than dipping a utensil back into the jar after it has touched raw chicken. Refrigerate leftovers within 2 hours, in a shallow covered container, and reheat thoroughly to at least 165°F (74°C) before serving again.
