This simple baked dinner is the kind of dependable recipe that helps busy evenings feel a little easier. With just a handful of pantry-friendly ingredients and a hands-off oven method, it comes together into a comforting, savory main dish with plenty of rich flavor. It is especially handy when you want supper mostly handled ahead of time and only need something warm and filling to bring to the table later.
Serve this bake with mashed potatoes, buttered egg noodles, rice, or soft dinner rolls to catch the extra sauce. A simple green bean side, corn, or a crisp salad balances the richness nicely, and for an easy family-style meal, I like to set everything out with roasted carrots or steamed broccoli so everyone can fill their plates the way they like.
4-Ingredient Oven Bake
Servings: 6
Ingredients
2 1/2 to 3 pounds bone-in chicken thighs
1 packet dry onion soup mix, about 1 ounce
1 cup bottled chili sauce
1 cup grape jelly
Directions
1. Preheat the oven to 350°F and lightly grease a cast iron baking pan or similar oven-safe baking dish.
2. In a medium bowl, stir together the chili sauce, grape jelly, and dry onion soup mix until the sauce is as smooth as possible.
3. Arrange the chicken thighs in the prepared pan in a single layer, then pour the sauce over the top and turn the pieces so they are fully coated.
4. Bake uncovered for 50 to 60 minutes, basting once or twice if you like, until the chicken is very tender and cooked through and the sauce is thickened and glossy.
5. Let the bake rest for 5 to 10 minutes before serving, then spoon the extra sauce over the chicken at the table.
Variations & Tips
Use boneless pieces: Boneless chicken thighs also work well and may cook a little faster. Start checking a bit early so the sauce does not over-reduce before the meat is done.
Make it milder for kids: If your family prefers a gentler flavor, use a mild chili sauce and serve the bake with buttery noodles or rice. The sweet-savory sauce usually goes over very well with picky eaters.
Easy make-ahead tip: You can mix the sauce and coat the chicken in the pan several hours ahead, cover, and refrigerate until baking time. That is one of my favorite ways to get dinner off my mind before the evening gets busy.
Try a sweeter finish: For a stickier, slightly sweeter glaze, brush a little of the pan sauce over the chicken during the last 10 minutes of baking. It gives the top a beautiful glossy look.