This old-fashioned Oven Baked 4-Ingredient Chicken Ashford is the kind of dependable supper recipe families hang onto for decades. It turns a handful of pantry basics and chicken pieces into a glossy, savory-sweet baked dish with crisp edges and plenty of flavor, which is exactly why it keeps showing up on summer tables, potlucks, and easy Sunday dinners.
Serve this chicken with buttery mashed potatoes, simple rice, or egg noodles to catch the extra sauce. For summer meals, I also like it with corn on the cob, green beans, sliced tomatoes, or a cold macaroni salad, and a pan of biscuits on the side never hurts when you want to stretch the meal for a crowd.
Oven Baked 4-Ingredient Chicken Ashford
Servings: 6
Ingredients
3 pounds chicken drumsticks and thighs
1 cup ketchup
1 cup cola
1 packet dry onion soup mix
Directions
1. Preheat the oven to 350°F and lightly grease a blue speckled enamel baking dish or another large baking pan.
2. Arrange the chicken pieces in the baking dish in a single layer, skin side up if possible.
3. In a medium bowl, stir together the ketchup, cola, and dry onion soup mix until well combined.
4. Pour the sauce evenly over the chicken, turning the pieces once if needed so everything gets coated.
5. Bake uncovered for 1 hour to 1 hour 15 minutes, basting once or twice during baking, until the chicken is cooked through and the sauce is thick, glossy, and deeply golden at the edges.
6. Let the chicken rest for 5 minutes before serving, then spoon some of the pan sauce over each piece.
Variations & Tips
For extra browning: If you like deeper color and crispier edges, broil the chicken for 2 to 3 minutes at the end, watching closely so the glaze does not burn.
For picky eaters: Use all drumsticks if your family prefers easy-to-hold pieces. They bake up beautifully and make this recipe especially kid-friendly for casual summer dinners.
For a less sweet sauce: Use a cola with a lighter flavor or reduce the ketchup slightly and add a splash of water. The sauce will still bake up glossy and savory without tasting too rich.
Make-ahead tip: You can mix the sauce and coat the chicken a few hours ahead, then cover and refrigerate until baking time. That makes this a very handy recipe for busy evenings or when company is coming.