Found this in my aunt's recipe box from 1962 and now I understand why she was always asked to bring the main dish to potlucks.

This oven baked 3-ingredient chicken jubilee is one of those retro beauties that explains exactly why certain aunts were always trusted with the main dish at church potlucks. It’s inspired by a handwritten card from the early 1960s, when recipes were short, sweet, and meant to feed a crowd with very little fuss. Juicy chicken bakes under a glossy, sweet cherry glaze that looks fancy enough for company but is easy enough for a Tuesday night. Everything happens in one glass baking dish, and the end result is tender chicken pieces nestled in a jewel-toned sauce that begs for a big spoon and a crowd around the table.

This chicken is lovely served over fluffy white rice or buttered egg noodles so the sweet cherry sauce has something to soak into. For a true Midwestern potluck feel, pair it with a crisp green salad, steamed green beans, or a pan of roasted carrots. At home, I like to add warm dinner rolls or buttered French bread so the kids can mop up every bit of sauce. If you’re taking it to a gathering, bake it right in a 9x13-inch glass dish, wrap it in foil for the drive, and bring a big serving spoon—people will want seconds.

Servings: 6

3 pounds bone-in chicken pieces (legs, thighs, or bone-in breasts, skin-on if possible)

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch glass baking dish with nonstick cooking spray or a bit of oil. This keeps the chicken from sticking and makes cleanup easier.

Pat the chicken pieces dry with paper towels. If you like, sprinkle both sides lightly with the salt and black pepper. Arrange the chicken in a single layer in the prepared glass baking dish, skin side up if using skin-on pieces. It’s fine if the pieces are snug, but try not to stack them.

In a medium bowl, stir together the cherry pie filling and the chili sauce until well combined. It will look thick and a little chunky from the cherries—that’s perfect. Taste a tiny bit of the sauce; if you want it a touch sweeter for kids, you can add a teaspoon of brown sugar, but it’s not necessary.

Pour the cherry-chili mixture evenly over the chicken pieces, using a spatula to spread it so every piece is coated and there are no dry spots. The sauce will settle around the chicken as it bakes and turn into a glossy glaze.

Cover the baking dish tightly with foil and place it on the middle rack of the preheated oven. Bake covered for 35–40 minutes to help the chicken cook through and stay moist while the flavors meld.

After 35–40 minutes, carefully remove the foil (watch for steam). Spoon some of the sauce from the bottom of the dish over the tops of the chicken pieces to baste them. Return the uncovered dish to the oven and continue baking for another 25–35 minutes, or until the chicken is cooked through and very tender. The sauce should be bubbling and glossy. Chicken is safely done when the internal temperature reaches 165°F (74°C) in the thickest part, not touching bone.

If you want the tops a little more caramelized, you can turn the oven to broil for the last 2–3 minutes. Keep a close eye on it so the sugary sauce doesn’t burn—pull it out as soon as the glaze deepens in color and gets a light, sticky char in spots.

Let the chicken rest in the baking dish for about 5–10 minutes before serving. This helps the juices settle and the sauce thicken slightly. To serve, use a large spoon to scoop up chicken pieces along with plenty of the cherry sauce from the pan. It should look like tender, juicy chicken nestled in a thick, shiny cherry glaze, ready to spoon over rice or noodles.

For picky eaters, you can use all drumsticks or all thighs—kids tend to like the smaller, easier-to-hold pieces. If the idea of visible cherries makes anyone hesitant, lightly mash the pie filling with a fork before mixing with the chili sauce so the fruit is less chunky but still flavorful. For a slightly tangier version, stir 1–2 tablespoons of apple cider vinegar into the sauce mixture. If you prefer boneless, skinless chicken breasts or thighs, reduce the covered baking time to about 25 minutes and the uncovered time to 15–20 minutes, checking for doneness early so the meat doesn’t dry out. You can also sprinkle the finished dish with a handful of toasted sliced almonds or chopped pecans for a more classic “jubilee” feel when serving to adults. Food safety tips: Always start with fully thawed chicken; baking from frozen can cause uneven cooking. Use a clean cutting board and knife just for the raw chicken, and wash your hands, utensils, and surfaces with hot, soapy water afterward. Check that the internal temperature of the thickest piece of chicken reaches at least 165°F (74°C) before serving. Avoid tasting the sauce after it has been in contact with raw chicken unless it has been fully baked. If you’re transporting this dish to a potluck, keep it hot (above 140°F/60°C) in an insulated carrier or reheat it briefly in the host’s oven before serving, and refrigerate leftovers within 2 hours.