There is something wonderfully comforting about these old-fashioned baked chicken suppers that ask very little of the cook and still come out tasting like you fussed half the afternoon. This 1960s-style red sauced chicken is the kind of practical casserole-era meal that found its way onto many Midwestern tables, using pantry staples and a trusty glass baking dish to turn humble chicken thighs into a bubbling, savory supper with plenty of sauce for spooning over everything else on the plate.
This dish is especially good with fluffy mashed potatoes, buttered egg noodles, or plain white rice to catch every bit of that rich red sauce. For vegetables, green beans, sweet corn, or a simple tossed salad make the plate feel complete, and a slice of warm bread or a biscuit alongside is never a bad idea when supper comes out of the oven this cozy.
4-Ingredient Oven 1960s Red Sauced Chicken
Servings: 4 to 6
Ingredients
6 raw bone-in chicken thighs, skin-on or skinless
1 (15-ounce) can tomato sauce
1 envelope dry onion soup mix
1 cup ketchup
Directions
1. Preheat the oven to 350°F. Lightly grease a 9x13-inch glass casserole dish if desired for easier cleanup.
2. Arrange the raw chicken thighs in a single layer in the glass casserole dish.
3. In a medium bowl, stir together the tomato sauce, dry onion soup mix, and ketchup until well blended.
4. Pour the sauce evenly over and around the chicken thighs, making sure all the pieces are well coated.
5. Bake uncovered for 1 hour to 1 hour 15 minutes, or until the chicken is tender and reaches 165°F in the thickest part, basting once or twice with the sauce if you like.
6. Let the dish rest for 5 to 10 minutes before serving, then spoon plenty of the sauce over the chicken and serve hot with mashed potatoes, noodles, or rice.
Variations & Tips
Sweeter Supper Style: If your family likes that classic sweet-and-tangy flavor common in vintage sauce recipes, add 1 to 2 tablespoons of brown sugar to the sauce before pouring it over the chicken.
Pantry Stretch Version: If you need to make the sauce go a little farther, stir in 1/2 cup water. The chicken will still bake up nicely, and you will have extra sauce for potatoes or rice.
Boneless Option: Boneless chicken thighs can be used, but they will usually need less baking time. Start checking for doneness around 35 to 45 minutes so they do not overcook.
Make It Ahead: You can assemble the dish earlier in the day, cover it, and refrigerate it until baking time. If it goes into the oven cold from the refrigerator, add a few extra minutes to the cooking time.
Best Baking Tip: Because oven temperatures and thigh sizes vary, the surest way to know the chicken is done is with a meat thermometer. The thickest part should read 165°F, and the juices should run clear.