This Oven Baked 3-Ingredient Chicken Tavern is a magnificent, comforting, and deeply savory dinner masterpiece. By smothering rich, juicy bone-in chicken pieces in a thick blend of condensed cream of chicken soup and zesty onion soup mix, you create a self-basting environment in the oven. As it bakes, the chicken fats render directly into the soup, transforming it into an elite, velvety gravy that tastes like it simmered all day long.
Ingredients:
| Ingredient |
Quantity |
| Bone-in, skin-on chicken thighs and drumsticks |
3 / pounds |
| Dry onion soup mix |
1 / packet (about 1 / ounce) |
| Condensed cream of chicken soup |
1 / can (10 1/2 / ounces) |
Step-by-Step Directions:
Step 1: Prep the Oven and Dish: Preheat your oven to 350°F (175°C). Lightly grease a white oval casserole dish or a standard 9-by-13 / inch baking dish with non-stick cooking spray or a small pat of butter.
Step 2: Position the Chicken: Pat the 3 pounds of bone-in, skin-on chicken pieces dry with a paper towel. Arrange them neatly inside the prepared baking dish in a single layer, ensuring they are sitting skin side up to help the top get crisp and golden.
Step 3: Combine the Gravy Smother: In a medium mixing bowl, empty the 10 1/2-ounce can of condensed cream of chicken soup. Pour in the 1-ounce packet of dry onion soup mix. Stir them together thoroughly with a spoon or spatula until the dry onions are fully integrated into the cream. Spoon and spread this thick mixture evenly over the top of each chicken piece.
Step 4: Execute the Two-Stage Bake: Cover the baking dish tightly with a sheet of aluminum foil to trap the steam. Bake on the center rack for 45 / minutes. Carefully remove the foil sheet and slide the dish back into the oven uncovered for an additional 25 / to 35 / minutes. This second stage allows the sauce to bubble down, the skin to brown, and the internal temperature of the thickest chicken pieces to reach a safe, tender 175°F (80°C).
Step 5: Rest and Platter: Remove the bubbling dish from the oven and let it sit undisturbed for 5 / to 10 / minutes on the counter. This resting window gives the dark, intensely savory gravy time to settle and thicken slightly. Stir the pan juices, ladle plenty of the rich sauce over the chicken pieces when plating, and serve warm.
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