My aunt made this for Sunday supper and it was so unbelievably fork tender that everyone asked for the recipe. The best part is it only requires 3 ingredients!

This oven baked 3-ingredient Amish barbecue chicken bake is the kind of Sunday supper my Midwestern family adores: simple, comforting, and so tender you truly can eat it with a fork. The method is loosely inspired by old Amish community cookbooks, where thrifty home cooks relied on pantry staples and long, slow baking to turn basic chicken into something special. Here, a humble trio—bone-in chicken, bottled barbecue sauce, and a splash of cola—melds into a sticky, deeply flavored glaze. It’s the sort of no-fuss recipe you pull out when you want everyone asking for seconds, but you don’t want to spend all afternoon in the kitchen.

Serve this Amish barbecue chicken with classic comfort sides: creamy mashed potatoes or buttered egg noodles to catch the extra sauce, and a simple vegetable like green beans, coleslaw, or roasted carrots for balance. Warm dinner rolls or cornbread are perfect for mopping up the sticky glaze. If you’d like a fresher counterpoint, a crisp green salad with a tangy vinaigrette works nicely. For a full Sunday-style spread, add a pan of baked beans and a fruit salad or cobbler to echo the gentle sweetness in the chicken.

Servings: 4

3 to 3 1/2 pounds bone-in, skin-on chicken pieces (thighs and drumsticks work best)

Preheat your oven to 325°F (165°C). Line a large rimmed baking sheet with aluminum foil for easy cleanup, then lightly grease the foil with a bit of oil or nonstick spray so the chicken doesn’t stick.

Pat the chicken pieces dry with paper towels. This small step helps the sauce cling better and encourages that sticky, caramelized finish. Arrange the chicken in a single layer on the prepared baking sheet, leaving a little space between pieces so the heat can circulate.

In a medium bowl, whisk together the barbecue sauce and cola until smooth and evenly combined. The cola thins the sauce slightly and adds gentle sweetness and acidity, which helps tenderize the chicken as it bakes.

Spoon or pour about half of the barbecue-cola mixture over the chicken pieces, turning them with tongs to coat all sides. Arrange the chicken skin side up on the baking sheet, then drizzle a bit more sauce over the tops, reserving the remaining mixture for later basting.

Cover the entire baking sheet tightly with foil, tenting it slightly so it doesn’t press directly on the chicken. Bake, covered, for 45 minutes at 325°F. This covered phase lets the chicken gently braise in the sauce, becoming very tender without drying out.

After 45 minutes, carefully remove the top foil (watch for steam). Spoon some of the pan juices over the chicken, then brush or spoon on a generous layer of the reserved barbecue-cola mixture. Increase the oven temperature to 375°F (190°C).

Return the chicken to the oven, uncovered, and bake for another 25 to 35 minutes, basting once or twice with more sauce and pan juices. The chicken is done when it is fork tender, the skin is glazed and sticky with bubbly, caramelized edges, and an instant-read thermometer inserted into the thickest part (not touching bone) registers 175°F to 185°F for dark meat.

For an extra-sticky finish that matches that glossy, homemade look, turn the oven to broil on high for 2 to 3 minutes at the very end, watching closely so the sugars in the sauce don’t burn. You’re aiming for deep, mahogany-colored spots and a thick, tacky glaze around the edges.

Remove the chicken from the oven and let it rest on the baking sheet for about 5 to 10 minutes. During this short rest, the juices settle and the sauce thickens slightly on the surface. Serve the chicken straight from the foil-lined pan, spooning the sticky, bubbly sauce from the sheet over each piece.

For a slightly less sweet version, use half cola and half low-sodium chicken broth in the sauce mixture. If you prefer white meat, you can substitute bone-in, skin-on chicken breasts; reduce the covered baking time to about 30 minutes and start checking for doneness earlier to prevent drying out. For a bit of heat without changing the 3-ingredient simplicity, choose a spicier bottled barbecue sauce or a smoky chipotle-style sauce. To emphasize the Amish-style pantry feel, use a very plain, old-fashioned barbecue sauce and a classic cola brand—those familiar flavors caramelize beautifully. If you want to scale this up for a crowd, simply double the sauce and use two foil-lined baking sheets, rotating them halfway through baking for even browning. Leftovers reheat well, and the meat can be shredded off the bone and tossed back in the sauce for sandwiches or served over buttered noodles the next day.