This is the kind of dish that showed up on every church basement buffet table from the mid-70s clear into the 2000s, usually in a well-worn glass baking dish with somebody’s name scratched on the bottom. My mother-in-law called it her “potluck chicken,” and I don’t think she ever came home with leftovers.
It’s only three ingredients, nothing fancy at all, but the way the sauce bakes down around the chicken makes a glossy, savory glaze with sticky, caramelized edges that people remember. It’s the recipe folks still ask me for at funerals, baby showers, and every small-town supper in between.
This chicken is right at home next to a bowl of fluffy mashed potatoes or buttered egg noodles, where all that extra sauce can soak in. At a potluck, I like to set it out with a pan of baked rice, a big green salad, and some buttered corn or green beans.
Dinner rolls or slices of soft white bread are nice for mopping up the juices. It’s also good the next day, shredded over rice or tucked into a soft roll with a spoonful of the leftover sauce.
Oven-Baked 3-Ingredient Church Supper Chicken
Servings: 6
Ingredients
3 to 3 1/2 pounds bone-in, skin-on chicken pieces (thighs and drumsticks work best)
Directions
Preheat your oven to 350°F (175°C). Set out a 9x13-inch glass baking dish. There is no need to grease the dish; the chicken will release some fat as it cooks.
Pat the chicken pieces dry with paper towels. This helps the sauce cling better and keeps the finished dish from getting too watery. Arrange the chicken in a single layer in the glass baking dish, skin side up, with the pieces snug but not piled on top of each other.
In a medium bowl, stir together the barbecue sauce and the lemon-lime soda until smooth and well combined. It will look thin at first; that is exactly what you want, as it will thicken and turn glossy in the oven.
Pour the sauce mixture evenly over the chicken pieces, lifting them slightly with a spoon or tongs so some sauce can get underneath. Spoon a little extra sauce over the tops so all the chicken is well coated and nestled in the liquid.
Cover the baking dish tightly with foil and place it on the middle rack of the preheated oven. Bake, covered, for 45 minutes. This allows the chicken to cook through gently and stay juicy while the flavors soak in.
After 45 minutes, carefully remove the foil, watching for hot steam. Baste the chicken by spooning some of the pan sauce over each piece. Return the uncovered dish to the oven.
Continue baking, uncovered, for 30 to 40 minutes, basting once or twice, until the chicken is very tender, the sauce has reduced and thickened into a glossy, slightly sticky glaze, and the edges around the dish look caramelized. The chicken skin should be lightly browned and the meat should easily pull away from the bone.
Check for doneness by making sure the thickest pieces of chicken reach an internal temperature of at least 165°F (74°C) when tested with a meat thermometer, and the juices run clear when pierced with a knife.
Once done, let the chicken rest in the baking dish for about 5 to 10 minutes. The sauce will thicken just a bit more as it stands. To serve, use a large spoon to scoop up the tender chicken pieces along with plenty of the glossy sauce from the bottom of the glass dish.
Variations & Tips
For a slightly tangier version that many Midwestern cooks remember, you can use a bottle of French or Catalina salad dressing in place of the barbecue sauce, still mixed with the lemon-lime soda. That keeps you at three ingredients but gives a brighter, more tomato-vinegar flavor.
If you prefer boneless, skinless chicken thighs, you can substitute them and reduce the covered baking time to about 30 minutes before uncovering; keep an eye on them so they do not dry out as the sauce thickens. You can also scale this recipe up for a big church supper by filling two or three 9x13 glass dishes and rotating them in the oven. For a bit more color, you may broil the finished chicken for 2 to 3 minutes at the end, watching closely so the sugars in the sauce do not burn.
Food safety tips: Always keep raw chicken refrigerated until you are ready to cook, and wash your hands, cutting boards, and any utensils that touch the raw meat with hot, soapy water. Do not rinse raw chicken under the faucet, as that can spread bacteria around your sink. Use a food thermometer to make sure the chicken reaches at least 165°F (74°C) in the thickest part.
If you are taking this to a potluck, keep it hot (above 140°F/60°C) during serving, and refrigerate leftovers within two hours. Leftover chicken should be stored in a covered container in the refrigerator and eaten within 3 to 4 days, reheated until steaming hot before serving.
