Oven-Baked 3-Ingredient Church Supper Chicken

This old-fashioned baked chicken is an easy comfort-food recipe made with just three main ingredients. Chicken pieces are baked with barbecue sauce and lemon-lime soda until tender and coated in a thick, glossy sauce.

Serve it with mashed potatoes, rice, egg noodles, green beans, corn, or dinner rolls to soak up the extra sauce.

 

Ingredients

• 3 to 3 1/2 pounds bone-in, skin-on chicken pieces
• 1 (16-ounce) bottle thick tomato-based barbecue sauce
• 1 (12-ounce) can lemon-lime soda, such as 7UP or Sprite

 

Instructions

1. Preheat the oven to 350°F (175°C). Place the chicken in a 9×13-inch baking dish in a single layer.
2. Stir the barbecue sauce and lemon-lime soda together in a bowl.
3. Pour the sauce mixture evenly over the chicken, making sure the pieces are well coated.
4. Cover the dish tightly with foil and bake for 45 minutes.
5. Carefully remove the foil and spoon some of the sauce over the chicken.
6. Continue baking uncovered for 30 to 40 minutes, basting once or twice, until the sauce has thickened and the chicken is cooked through.
7. Check the thickest piece with a food thermometer. Chicken should reach 165°F (74°C).
8. Let the chicken rest for 5 to 10 minutes before serving.

 

Variations

• Boneless chicken: Boneless, skinless thighs can be used instead. Start checking them earlier because they may cook faster.
• Tangier flavor: Replace the barbecue sauce with French or Catalina dressing for a different flavor while keeping the recipe simple.
• Extra caramelized edges: Broil the finished chicken for 2 to 3 minutes if desired, watching carefully because the sauce contains sugar and can burn quickly.

 

Serving Suggestions

Serve the chicken with mashed potatoes, buttered noodles, rice, green beans, corn, or a simple green salad. Dinner rolls are also great for serving with the extra sauce.

Food Safety

Keep raw chicken refrigerated until ready to cook. Wash hands and utensils that come into contact with raw chicken with hot, soapy water, and avoid rinsing raw chicken because splashing water can spread bacteria.

Use a food thermometer to confirm that the chicken reaches 165°F (74°C) in the thickest part.

For potlucks, keep cooked chicken hot at 140°F (60°C) or above. Refrigerate leftovers within two hours and store them in a covered container. Cooked chicken leftovers can generally be kept refrigerated for 3 to 4 days.

 

Final Thoughts

This simple three-ingredient chicken is an easy option when you want a comforting baked dinner without a long ingredient list. The barbecue sauce and lemon-lime soda create a sweet and savory coating while the chicken cooks until tender.