This 3-ingredient baked chicken is the kind of comforting, old-fashioned supper that earns a permanent spot in a busy family’s meal rotation. Inspired by the sweet-and-savory glazed chicken dishes that became popular in mid-century American kitchens, it leans on pantry staples to create tender oven-roasted chicken with a sticky, glossy finish and plenty of flavor, all with very little hands-on work.
Serve this chicken with fluffy rice, buttered egg noodles, mashed potatoes, or simple roasted vegetables to soak up the rich glaze. For a true family-style supper, I also like to add a crisp green salad, steamed green beans, or sweet corn on the side, and a piece of warm bread makes it feel especially cozy on a school night.
3-Ingredient Oven 1950s Atomic Age Chicken
Servings: 6
Ingredients
3 pounds chicken pieces, bone-in, skin-on
1 cup Russian dressing
1 packet dry onion soup mix
Directions
1. Preheat your oven to 350°F. Lightly grease a roasting pan or 9x13-inch baking dish and arrange the chicken pieces in a single layer.
2. In a medium bowl, stir together the Russian dressing and dry onion soup mix until well combined.
3. Spoon the dressing mixture evenly over the chicken, turning the pieces once if needed so they are well coated.
4. Cover loosely with foil and bake for 1 hour. Remove the foil, baste the chicken with the pan juices, and continue baking for 20 to 30 minutes more, until the chicken is tender, deeply glazed, and cooked through to 165°F.
5. Let the chicken rest for 5 minutes before serving so the glaze can settle a bit. Spoon extra pan sauce over the top when serving.
Variations & Tips
Make-ahead tip: You can assemble the chicken in the baking dish with the sauce several hours ahead, cover, and refrigerate until it is time to bake. That makes this especially handy for busy school nights.
Kid-friendly version: If your family prefers a milder flavor, use chicken thighs or drumsticks and serve the finished chicken over rice so the extra sauce softens the tangy glaze a little.
Add a little more color: For a fuller one-pan supper, tuck carrot chunks or halved small potatoes around the chicken before baking. They will roast in the pan juices and pick up that sweet oniony flavor.
Cooking tip: Bone-in chicken stays especially juicy in this recipe, but if you use boneless pieces, start checking early so the glaze does not overcook before the chicken is done.