This oven baked 3-ingredient chicken mayflower is the kind of no-fuss family recipe that earns a permanent spot in the rotation. It has that nostalgic potluck feel my Midwest heart always comes back to: simple pantry staples, almost no prep, and chicken that turns out unbelievably tender with a glossy, savory-sweet finish. Recipes like this became popular because they stretched everyday ingredients into something special, and they still work beautifully for busy weeknights, church suppers, and summer cookouts alike.
Serve this chicken with classic cookout sides like potato salad, baked beans, corn on the cob, or creamy coleslaw. For an easy weeknight dinner, I like it with mashed potatoes, buttered egg noodles, or white rice to catch the extra sauce, plus a simple green salad or steamed green beans on the side.
Oven Baked 3-Ingredient Chicken Mayflower
Servings: 6
Ingredients
3 pounds chicken pieces, bone-in and skin-on
1 cup Russian dressing
1 packet dry onion soup mix
Directions
1. Preheat your oven to 350°F and lightly grease a white oval casserole dish or 9x13-inch baking dish.
2. Pat the chicken pieces dry with paper towels and arrange them skin-side up in a single layer in the prepared baking dish.
3. In a small bowl, stir together the Russian dressing and dry onion soup mix until well combined.
4. Spoon the dressing mixture evenly over the chicken, coating the tops of the pieces well.
5. Bake uncovered for 50 to 60 minutes, or until the chicken is cooked through and the skin is browned and caramelized. If needed, spoon some of the pan juices over the top during the last 15 minutes.
6. Let the chicken rest for 5 minutes before serving, then spoon a little of the pan sauce over each piece.
Variations & Tips
Use different chicken cuts: Thighs and drumsticks work especially well here because they stay juicy and develop great color in the oven. If you use breasts, start checking a little earlier so they do not dry out.
Add a little extra sauce: If you want more pan juices for spooning over rice or potatoes, mix in an extra 1/4 cup of Russian dressing. It makes the finished dish a little saucier without changing the flavor much.
Make it ahead: You can assemble the chicken with the sauce a few hours in advance and keep it covered in the refrigerator. That is one of my favorite tricks for busy workdays when I want dinner ready with almost no evening prep.
Broil for more color: If the chicken is fully cooked but you want a deeper golden finish, place it under the broiler for 2 to 3 minutes at the end. Just keep a close eye on it so the sauce does not burn.
Pair it with simple sides: Since the chicken has a bold sweet-savory flavor, it goes best with mild sides like rice, potatoes, noodles, or steamed vegetables. That balance keeps the meal feeling classic and comforting.