My grandmother always brought this sticky, sweet, and savory dish to Sunday supper, and the pan was always licked clean. It only takes 4 ingredients!

This oven baked 4-ingredients Russian apricot chicken is one of those old-school, church-basement classics that somehow checks every box: sticky, sweet, savory, and ridiculously easy. My grandmother brought a pan of this to almost every Sunday supper, and I can still picture us kids hovering near the table, waiting for the last saucy piece to be claimed. The recipe leans on a few pantry staples—apricot preserves, Russian dressing, and dry onion soup mix—to create that glossy reddish-orange glaze with caramelized onion bits baked right into it. If you’re juggling work, kids, and life, this is the kind of no-fuss comfort food that makes you look like you fussed a lot more than you did, and the pan is always, always licked clean.

I like to serve this sticky Russian apricot chicken over a bed of fluffy white rice or buttered egg noodles so they can soak up every bit of that sweet-savory sauce. Steamed green beans, roasted broccoli, or a simple side salad with something crisp and tangy help balance the richness. If you’re feeding a crowd, add a pan of dinner rolls so people can swipe through the baking dish for extra sauce. Leftovers reheat well and are great tucked into meal-prep containers with rice and a green veggie for easy lunches during the week.

Servings: 6

3 pounds bone-in, skin-on chicken thighs (about 8 pieces)

Preheat your oven to 350°F (175°C). Lightly grease a vintage-style glass baking dish (about 9x13 inches) so the chicken doesn’t stick and the sauce can bubble and caramelize around the edges.

Pat the chicken thighs dry with paper towels and trim any excess skin or fat. Arrange the thighs in a single layer in the baking dish, skin side up, leaving a little space between each piece so the sauce can flow around them.

In a medium bowl, whisk together the apricot preserves, Russian dressing, and dry onion soup mix until the mixture is smooth and the onion bits are evenly distributed. It should be thick, glossy, and a deep reddish-orange color.

Pour the apricot-Russian sauce evenly over the chicken thighs, making sure each piece is well coated. Use a spoon to scoop some of the sauce under and around the chicken so it surrounds the pieces in the dish.

Cover the baking dish tightly with foil and bake for 30 minutes. This helps the chicken cook through gently while the sauce melts and starts to soak into the meat.

After 30 minutes, remove the foil, baste the chicken with the sauce from the bottom of the dish, and return the pan to the oven uncovered. Bake for another 25 to 35 minutes, basting once or twice more, until the chicken is cooked through (165°F in the thickest part) and the sauce has thickened and turned sticky and glossy.

For extra caramelization and those slightly charred, sticky edges, turn the oven to broil for 2 to 3 minutes at the end of cooking, watching closely so the sauce doesn’t burn. The chicken skin should be browned and the sauce should cling to the thighs in a thick glaze with caramelized onion bits.

Remove the baking dish from the oven and let the chicken rest for 5 to 10 minutes. The sauce will thicken a bit more as it cools. Spoon the sticky sauce from the bottom of the dish over the chicken before serving, making sure each plate gets some of those sweet, savory onion bits.

If you want to tweak this while still keeping the spirit of the 4-ingredient classic, you can play with the base ingredients, not the quantity. Swap chicken thighs for a mix of thighs and drumsticks, keeping the total weight around 3 pounds for even cooking. If you like a little heat, choose a spicy Russian dressing or stir a teaspoon of crushed red pepper flakes into the sauce before baking. For a slightly tangier finish, add a tablespoon of apple cider vinegar to the sauce to cut through the sweetness without adding an extra core ingredient. You can also line the baking dish with a single layer of sliced yellow onion under the chicken, then still only use the same 4 main ingredients—those extra onions will melt into the sauce and give you even more caramelized bits. For meal prep, remove the chicken from the bone after it cools, chop it into bite-size pieces, and toss it back in the sauce; portion over rice with a green veggie for grab-and-go lunches that reheat beautifully in the microwave.