Dump raw chicken drumettes in the glass baking dish and 3 other pantry staples to get a meal so delicious your grandkids will be begging for more.
This 4-Ingredient Oven 1960s Drive-In Chicken brings retro comfort food to your table with juicy drumettes baked in a sweet, tangy glaze. A simple mix of ketchup, cola, and dry onion soup mix breaks down in the heat of the oven into a thick, glossy, barbecue-style sauce that coats every bite.
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4-Ingredient Oven 1960s Drive-In Chicken
Ingredients:
| Ingredient | Quantity |
| Raw chicken drumettes | 2 1/2 to 3 pounds |
| Ketchup | 1 cup |
| Cola | 1 cup |
| Dry onion soup mix | 1 packet |
Step-By-Step Directions:
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Preheat and prep: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch glass baking dish.
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Arrange chicken: Place the raw chicken drumettes in a single, even layer in the prepared baking dish.
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Whisk sauce: In a medium bowl, whisk together the ketchup, cola, and dry onion soup mix until smooth and fully combined.
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Coat drumettes: Pour the sauce evenly over the chicken, turning the drumettes once to ensure every piece is completely coated.
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Bake: Bake uncovered for 50 to 60 minutes, basting once or twice with the pan juices during cooking, until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the sauce thickens into a glossy glaze.
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Rest and serve: Allow the chicken to rest for 5 minutes. Spoon the warm pan glaze over the top of the drumettes before serving.
