Oven baked 3-ingredient Chicken Remington is one of those old-fashioned, practical dinner recipes that earns a permanent spot in the family rotation because it turns a few pantry staples into something deeply savory and comforting. The sauce bakes down into a rich brown glaze while the chicken becomes tender and beautifully caramelized, giving it that slow-cooked flavor without much effort. It is the sort of nostalgic main dish that often shows up at birthday dinners, potlucks, and Sunday suppers because it feels special while staying wonderfully simple.
This chicken is especially good with mashed potatoes, buttered egg noodles, rice, or a piece of crusty bread to catch the extra sauce. For vegetables, simple green beans, roasted carrots, or a crisp salad balance the richness nicely. If you are serving it for a family dinner, a pan of baked corn or creamy coleslaw rounds out the meal in a very classic Midwestern way.
Oven Baked 3-Ingredient Chicken Remington
Servings: 6
Ingredients
3 to 4 pounds chicken pieces, skin-on and bone-in
1 bottle Russian dressing, 16 ounces
1 packet dry onion soup mix, 1 ounce
Directions
1. Preheat the oven to 350°F. Lightly grease a blue speckled enamel baking dish or a 9x13-inch baking pan.
2. Arrange the chicken pieces in the baking dish in a single layer, skin side up if possible.
3. Spoon the Russian dressing evenly over the chicken, then sprinkle the dry onion soup mix across the top.
4. Bake uncovered for 1 hour to 1 hour 15 minutes, basting once or twice with the pan juices, until the chicken is cooked through and the top is browned and caramelized.
5. Let the chicken rest for 5 minutes before serving so the glaze settles slightly, then spoon the sauce over each portion.
Variations & Tips
Use different chicken cuts: Thighs and drumsticks stay especially juicy in this recipe, but split breasts can also be used. Try to keep the pieces similar in size so they cook evenly.
Boost the sauce: If you like a little more pan sauce for spooning over rice or potatoes, add an extra half bottle of Russian dressing. The onion soup mix will still flavor the dish well, and the sauce will stay glossy as it bakes.
Check for doneness: Because baking time can vary with the size of the chicken pieces, the best indicator is an internal temperature of 165°F in the thickest part. The skin should look browned and the glaze should be bubbling around the edges.
Make it ahead: You can assemble the chicken with the dressing and soup mix a few hours ahead and refrigerate it covered. When ready to bake, let the dish sit at room temperature for about 20 minutes while the oven heats.
Keep the glaze from burning: If the top is browning too quickly near the end of baking, loosely tent the dish with foil. This lets the chicken finish cooking while protecting the sugars in the dressing from getting too dark.