This oven baked 4-ingredient chicken commodore is the kind of retro dinner that earns a permanent spot in the weekly rotation because it turns a handful of pantry staples into something that tastes far more special than the effort suggests. With its glossy savory glaze and soft, sweet onions, it has that comforting mid-century casserole charm that makes sense coming from an old church cookbook, and it is especially handy on busy nights when you want a hearty homemade meal without a long ingredient list.
Serve this chicken with mashed potatoes, buttered egg noodles, or simple white rice to catch all of the rich brown sauce. A side of green beans, peas, or a crisp salad helps balance the sweetness of the onions, and warm dinner rolls are perfect if you want to lean into the full old-fashioned supper feel.
Oven Baked 4-Ingredient Chicken Commodore
Servings: 4
Ingredients
4 bone-in, skin-on chicken thighs
1 large yellow onion, thinly sliced
1 cup ketchup
1 packet dry onion soup mix
Directions
1. Preheat the oven to 375°F and lightly grease a vintage-style ceramic or glass baking dish large enough to hold the chicken in a single layer.
2. Spread the sliced onions across the bottom of the dish, then nestle the chicken thighs on top.
3. In a small bowl, stir the ketchup and dry onion soup mix together until fully combined, then spoon the mixture evenly over the chicken.
4. Bake uncovered for 50 to 60 minutes, or until the chicken is cooked through and the top is deeply glazed while the onions turn soft and caramelized.
5. Let the chicken rest for 5 minutes before serving, then spoon some of the onions and pan sauce over each piece.
Variations & Tips
Use chicken breasts: If you prefer white meat, use bone-in split chicken breasts and start checking for doneness around 40 to 45 minutes so they do not dry out.
Make it ahead: You can assemble the dish a few hours in advance, cover it, and refrigerate it until dinnertime, which is especially helpful on busy workdays.
Add extra onion: If your family loves soft baked onions as much as mine does, add a second sliced onion so there is more of that sweet savory layer under the chicken.
Serve over starches: The sauce is too good to waste, so this recipe is especially nice over rice, noodles, or mashed potatoes that can soak up every bit from the pan.