Found this in my aunt's recipe box from 1968. She made it for every family reunion until she passed.

This oven baked 4-ingredient chicken cosmopolitan comes straight out of my aunt’s recipe box from 1968, the kind of handwritten card that’s splattered with sauce and soft at the corners. She made this for every family reunion until she passed, and there was never a year when the oval glass baking dish didn’t come back scraped nearly clean. It’s a very mid-century recipe in the best way: just chicken pieces, a bottle of Catalina-style French dressing, a packet of dry onion soup mix, and whole berry cranberry sauce. Those pantry staples melt together into a glossy, herb-flecked, sweet-tangy sauce that bakes down around the chicken, giving you bronzed, tender pieces and a rich golden brown sauce pooling at the edges of the dish. It’s the kind of practical, unfussy casserole-era recipe that still absolutely works on a busy weeknight or for a nostalgic family gathering.

Serve this chicken straight from the glass baking dish with a big spoon for the sauce. It’s especially good over plain white rice, buttered egg noodles, or mashed potatoes, all of which soak up the sweet-savory juices. A simple green vegetable—steamed green beans, roasted broccoli, or a crisp salad with a light vinaigrette—balances the richness. If you want to lean into the retro feel, add a basket of soft dinner rolls and a basic gelatin salad or fruit cocktail on the side. Leftovers are excellent shredded and piled on toasted buns with extra sauce for an easy next-day sandwich.

Servings: 6

3 to 3 1/2 pounds bone-in, skin-on chicken pieces (legs, thighs, or a cut-up whole chicken)

Preheat your oven to 350°F (175°C). Set out a 3-quart oval glass baking dish (or a 9x13-inch glass baking dish) so it’s ready. Lightly grease the dish with a little oil or cooking spray to help with cleanup.

Pat the chicken pieces dry with paper towels. This helps the skin brown and keeps excess water from thinning the sauce. Arrange the chicken in a single layer in the glass baking dish, skin side up, with a little space between pieces so the heat can circulate.

In a medium mixing bowl, combine the Catalina or creamy French dressing, the whole berry cranberry sauce, and the dry onion soup mix. Stir until the cranberry sauce breaks up and the mixture looks mostly smooth, with visible bits of onion and herbs from the soup mix. The mixture will be thick and glossy.

Pour the sauce mixture evenly over the chicken pieces, making sure each piece is well coated. Use a spoon to spread the sauce into the corners and around the edges of the dish so there’s a good layer of sauce pooling all around the chicken.

Cover the baking dish loosely with foil for the first part of baking to keep the chicken moist. Place the dish on the center rack of the preheated oven and bake, covered, for 30 minutes.

Remove the foil and carefully baste the chicken by spooning some of the sauce from the edges over the tops of the pieces. Return the uncovered dish to the oven and continue baking for another 30 to 40 minutes, basting once or twice more, until the chicken skin is glossy and deep golden brown and the sauce is bubbling and slightly thickened around the edges.

Check the chicken for doneness: the thickest pieces should reach an internal temperature of at least 165°F (74°C) when tested with an instant-read thermometer, and the juices should run clear when pierced near the bone. If needed, continue baking in 5- to 10-minute increments until done, basting once more for a lacquered finish.

Let the chicken rest in the baking dish for about 5 to 10 minutes out of the oven. This allows the juices to settle and the sauce to thicken slightly so it clings to the chicken. Serve the chicken straight from the oval glass dish, spooning plenty of the rich golden brown sauce from the edges over each portion.

You can easily adapt this old-fashioned recipe to suit your kitchen and preferences while keeping its 1960s spirit. For slightly lighter results, use bone-in, skinless chicken thighs or drumsticks; you’ll lose some crisped skin but still get very tender meat. If you prefer boneless, skinless chicken breasts or thighs, reduce the baking time and start checking for doneness around 25–30 minutes after removing the foil so they don’t dry out. For a bit more herb presence to match the flecks you see in the sauce, sprinkle 1 teaspoon of dried parsley or thyme over the chicken before baking; my aunt occasionally did this when she had dried herbs on hand. You can also swap Catalina for regular French or Russian dressing, or use half Catalina and half Italian dressing for a slightly sharper, less sweet sauce. If you like more tang, stir 1–2 tablespoons of red wine vinegar into the sauce mixture. For a touch of heat, add a pinch of crushed red pepper flakes. To make this more of a one-dish meal, tuck wedges of onion or chunks of carrot and par-cooked small potatoes around the chicken before pouring on the sauce; just be sure the vegetables are cut small enough to become tender in about an hour. Food safety tips: Always keep raw chicken refrigerated until you’re ready to cook, and wash your hands, cutting boards, and utensils thoroughly after handling it to avoid cross-contamination. Do not rinse raw chicken, as this can spread bacteria around the sink area. Use a food thermometer to confirm the chicken reaches at least 165°F (74°C) at the thickest part, avoiding the bone when you measure. If you marinate the chicken in the sauce ahead of time, discard any sauce that has been in contact with raw chicken or bring it to a full boil before serving if you want to use it separately. Cool leftovers promptly and refrigerate within 2 hours; reheat thoroughly to at least 165°F (74°C) before eating. Leftovers keep well in the refrigerator for up to 3–4 days and can be frozen for up to 2–3 months in an airtight container.