Oven-Baked 3-Ingredient Church Supper Chicken

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  1. Preheat the oven to 350°F (175°C). Set out a 9×13-inch glass baking dish. There is no need to grease the dish; the chicken will release some fat as it cooks.
  2. Pat the chicken pieces dry with paper towels. This helps the sauce cling better and keeps the finished dish from becoming too watery. Arrange the chicken in a single layer in the baking dish, skin side up, with the pieces snug but not piled on top of one another.
  3. In a medium bowl, stir together the barbecue sauce and lemon-lime soda until smooth and well combined. The mixture will look thin at first, but that’s exactly what you want. It will thicken and turn glossy as it bakes.
  4. Pour the sauce evenly over the chicken, lifting the pieces slightly with a spoon or tongs so some sauce gets underneath. Spoon a little extra sauce over the tops so the chicken is well coated.
  5. Cover the baking dish tightly with foil and place it on the middle rack of the oven. Bake, covered, for 45 minutes.
  6. Carefully remove the foil, watching for hot steam. Baste the chicken by spooning some of the pan sauce over each piece.
  7. Return the dish to the oven, uncovered, and continue baking for 30 to 40 minutes, basting once or twice. The sauce should reduce and thicken into a glossy, slightly sticky glaze, with caramelized edges around the dish. The chicken should be tender and lightly browned.
  8. Check for doneness with a food thermometer. The thickest pieces should reach at least 165°F (74°C).
  9. Let the chicken rest in the baking dish for 5 to 10 minutes. The sauce will thicken slightly as it stands.
  10. Serve the chicken with plenty of the glossy sauce spooned from the bottom of the dish.

Variations & Tips

For a slightly tangier version, use a bottle of French or Catalina dressing in place of the barbecue sauce. Mix it with the lemon-lime soda as directed. This keeps the recipe at three ingredients while giving the sauce a brighter, more tomato-vinegar flavor.

For boneless, skinless chicken thighs, reduce the covered baking time to about 30 minutes before uncovering. Keep a close eye on them afterward so they don’t dry out as the sauce thickens.

For a larger church supper or potluck, simply divide the chicken and sauce among two or three 9×13-inch baking dishes. If desired, broil the finished chicken for 2 to 3 minutes for extra color, watching closely because the sugars in the sauce can burn quickly.

Food Safety

Keep raw chicken refrigerated until you’re ready to cook. Wash your hands, cutting boards, and utensils that come into contact with raw chicken with hot, soapy water. Do not rinse raw chicken under the faucet, as splashing can spread bacteria around the sink.

Always use a food thermometer to make sure the thickest part of the chicken reaches at least 165°F (74°C).

If taking the chicken to a potluck, keep it hot at 140°F (60°C) or above while serving. Refrigerate leftovers within two hours. Store leftover chicken in a covered container in the refrigerator and eat within 3 to 4 days. Reheat leftovers until steaming hot before serving.

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