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 3-Ingredient Church Supper Chicken is a classic example of a soda-based braise. By combining lemon-lime soda with a thick barbecue sauce, you create a high-sugar, high-acid environment that acts as both a tenderizer and a glaze. The citric acid and carbonation in the soda break down the muscle fibers in the bone-in chicken, while the sugars undergo caramelization during the final uncovered bake, resulting in a fall-off-the-bone texture and a glossy, “lacquered” finish.

Oven-Baked 3-Ingredient Church Supper Chicken

Ingredients:

Step-by-Step Directions:

Step 1: The Single-Layer Setup: Preheat your oven to 350°F. Pat the chicken pieces dry and arrange them skin-side up in a 9×13-inch glass baking dish.

Tip: Patting the chicken dry is a vital mechanical step. Removing surface moisture ensures the sauce “bonds” to the skin immediately. If the skin is wet, the sauce will simply slide off and pool at the bottom, leading to a steamed rather than glazed finish.

Step 2: The Glaze Emulsion: Whisk the BBQ sauce and soda together until smooth. Pour the mixture over the chicken, ensuring it coats the tops and settles underneath the pieces.

Step 3: The Tenderizing Braise: Cover tightly with foil and bake for 45 minutes.

Tip: This stage is a “thermal” necessity. The foil traps the steam generated by the soda, creating a moist environment that prevents the chicken from drying out while the acids begin to soften the connective tissues.

Step 4: The Caramelization Phase: Remove the foil and baste the chicken. Bake uncovered for 30/40 minutes, basting occasionally.The Visual Cue: The chicken is ready when the sauce has reduced into a sticky, mahogany glaze and the edges of the dish show dark, caramelized “bubbles.“

Step 5: The Setting Rest: Let the chicken sit for 5/10 minutes before serving.

Tip: This rest is a “viscosity” necessity. As the sauce cools slightly, the sugars “re-set” and the chicken reabsorbs some of the flavorful juices, ensuring the meat is moist and the glaze doesn’t run when served.