This was the recipe my mother always made when company came calling during summer months. Four ingredients and pure nostalgia.

This Oven-Baked Chicken Martinique bakes bone-in chicken in a sticky, sweet-and-savory glaze made from peach preserves, tangy chili sauce, and onion soup mix. Poached covered before roasting uncovered to achieve a rich caramelization, these juicy thighs and drumsticks deliver a sweet-and-tangy flavor with minimal effort.

Oven-Baked 4-Ingredient Chicken Martinique

Ingredients:

Step-By-Step Directions:

1. Preheat and prep: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch glass baking dish. Pat the chicken pieces dry and trim excess skin.

2. Arrange chicken: Place the chicken pieces skin-side up in a single layer in the prepared baking dish, leaving a little space between each piece.

3. Mix glaze: In a medium bowl, stir together the peach preserves, mild chili sauce, and dry onion soup mix until well combined and glossy.

4. Coat chicken: Pour the sauce mixture evenly over the chicken, making sure every piece is thoroughly coated.

5. Bake covered: Cover the dish loosely with foil and bake on the center rack for 25 minutes.

6. Uncover and caramelize: Remove the foil, baste the chicken with the pan juices, and bake uncovered for an additional 25 to 35 minutes (basting once more) until the chicken reaches an internal temperature of 165°F (74°C) and the skin is browned and sticky. Broil for 2 to 3 minutes at the end for extra color if desired.

7. Rest and serve: Let rest for 5 to 10 minutes so the sauce thickens slightly, then spoon the peachy pan sauce over the chicken and serve warm.