My mother-in-law made this for every potluck from 1975 to 2010. Only 3 ingredients and people still ask for the recipe.

This Oven-Baked Church Supper Chicken transforms bone-in chicken thighs and drumsticks into tender, juicy pieces coated in a sweet, sticky glaze. By combining classic barbecue sauce with lemon-lime soda and slow-baking under foil before caramelizing uncovered, the meat easily pulls away from the bone while the pan juices reduce into a rich, flavorful sauce.

Oven-Baked 3-Ingredient Church Supper Chicken

Ingredients:

Step-By-Step Directions:

1. Preheat and prep: Preheat your oven to 350°F (175°C) and set out a 9×13-inch glass baking dish. Pat the chicken pieces dry with paper towels and arrange them in a single layer, skin side up, in the dish.

2. Mix sauce: In a medium bowl, stir together the barbecue sauce and lemon-lime soda until smooth and combined.

3. Coat chicken: Pour the sauce mixture evenly over the chicken, lifting the pieces slightly so the liquid flows underneath and spooning extra sauce over the tops.

4. Bake covered: Cover the dish tightly with foil and bake on the middle rack for 45 minutes to steam and tenderize the chicken.

5. Uncover and glaze: Carefully remove the foil and baste the chicken with the pan sauce. Return to the oven uncovered and bake for an additional 30 to 40 minutes (basting once or twice) until the sauce is reduced, sticky, and caramelized, and the chicken reaches an internal temperature of 165°F (74°C).

6. Rest and serve: Let the chicken rest in the baking dish for 5 to 10 minutes to allow the glaze to thicken slightly before serving warm with plenty of pan sauce.