Dump raw chicken drumsticks onto a baking sheet and add 3 quick mix-ins for an effortless dinner so incredible your husband will be asking for it every single week.

This is the kind of no-fuss, stick-to-your-ribs supper that has kept farm families going for generations. You quite literally dump raw chicken drumsticks onto a foil-lined baking sheet, splash on three quick pantry mix-ins, and let the oven do the rest. The dark amber marinade bakes up glossy and fragrant, clinging to every nook of the chicken. It reminds me of the easy baked chicken my mother used to make on busy harvest nights—simple ingredients, big flavor, and the kind of meal that makes your husband ask if you can put it on the menu every single week.

These drumsticks are wonderful with buttery mashed potatoes or baked potatoes, a simple green vegetable like peas or green beans, and a crisp lettuce salad. Spoon some of the extra dark amber pan juices over rice or egg noodles if you like. A pan of cornbread or warm dinner rolls is perfect for soaking up every last bit of the sticky, savory-sweet sauce.

Servings: 4

2 1/2 to 3 pounds raw chicken drumsticks (about 8–10 pieces)

Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup.

Lay the raw chicken drumsticks in a single layer on the foil-lined baking sheet, leaving a little space between each piece.

In a small bowl or measuring cup, whisk together the soy sauce, honey, and ketchup until smooth and thick. The mixture should be a rich, dark amber color.

Pour the dark amber marinade evenly over the drumsticks, turning them with a spoon or your hands to coat all sides well. Spread them back out into a single layer, meaty sides up, with any extra marinade drizzled over the top.

Place the baking sheet on the middle rack and bake for 35–45 minutes, turning the drumsticks once halfway through, until the chicken is cooked through (juices run clear and the internal temperature reaches 165°F/74°C).

During the last 5–10 minutes of baking, spoon some of the thickened pan juices over the drumsticks to deepen the color and glaze. If you like a little char, you can switch the oven to broil for 2–3 minutes, watching closely so they don’t burn.

Remove from the oven and let the drumsticks rest on the pan for 5 minutes. Spoon some of the dark amber sauce from the pan over each piece before serving.

For a touch of warmth, add 1 teaspoon garlic powder or 2 minced garlic cloves to the marinade. If your family likes a little heat, stir in 1/2 teaspoon crushed red pepper flakes or a teaspoon of hot sauce. To lean a bit more sweet and sticky, increase the honey to 1/2 cup and reduce the soy sauce slightly. You can also tuck a few onion wedges around the drumsticks before baking; they soak up the dark amber juices and make a nice side. If you prefer thighs, this same 3-ingredient marinade works beautifully on bone-in, skin-on chicken thighs with roughly the same baking time. Leftovers reheat well in a covered dish at 325°F until warmed through, and the meat pulls easily off the bone for sandwiches or to serve over rice the next day.