Ingredients
Four to six bone-in, skin-on chicken thighs or drumsticks (about two pounds), one cup Russian dressing or Catalina dressing (bottled, not fat-free), and one packet (1 ounce) dry onion soup mix.
Equipment Needed
A 9×13 inch baking dish, a small mixing bowl, a whisk or fork, aluminum foil, and tongs or a spatula.
Method
Preheat your oven to 190°C (375°F). Lightly grease a 9×13 inch baking dish with cooking spray or a thin layer of oil.
Pat the chicken pieces dry with paper towels. This helps the glaze stick and promotes crispy skin. Arrange the chicken pieces in the prepared baking dish in a single layer, skin side up.
In a small bowl, whisk together the Russian dressing and the dry onion soup mix until well combined. The mixture will be thick and lumpy from the dried onions.
Spoon the dressing mixture evenly over each piece of chicken. Use the back of the spoon to spread it so the tops are fully coated.
Cover the baking dish tightly with aluminum foil. Bake covered for thirty minutes.
Remove the foil and baste the chicken with the pan juices using a spoon. Return the dish to the oven uncovered. Continue baking for twenty five to thirty minutes longer, until the chicken is cooked through and the glaze is caramelized and sticky. The chicken is done when it reaches an internal temperature of 75°C (165°F) and the juices run clear.
Let the chicken rest for five to ten minutes before serving. The glaze will set slightly as it cools.
Serve hot, spooning the pan glaze over the chicken.
Storage
Refrigerate in an airtight container for up to four days. Reheat in a 175°C (350°F) oven for ten to fifteen minutes until warmed through. The microwave will work but the skin will not be crispy. Freeze for up to two months. Thaw overnight in the refrigerator before reheating.
Variations
For a spicy version, use spicy Russian dressing or add half a teaspoon of red pepper flakes to the glaze mixture. For a apricot version, replace half the Russian dressing with apricot preserves for a sweeter, fruitier glaze. For a cranberry version, replace half the dressing with whole berry cranberry sauce for a holiday twist. For a garlic version, add four cloves of minced garlic to the glaze mixture. For a herb version, add one teaspoon of dried thyme or rosemary. For a chicken breast version, use boneless skinless chicken breasts but reduce the second uncovered bake time to fifteen to twenty minutes to prevent drying out. For a slow cooker version, place the chicken in the slow cooker, pour the glaze over the top, and cook on LOW for four to five hours or on HIGH for two to three hours. For a crispy skin version, after baking uncovered, switch the oven to broil for the last two to three minutes. Watch carefully to prevent burning.
Serving Suggestions
Serve with white rice to soak up the extra glaze. Pair with mashed potatoes and a side of green beans or roasted broccoli. Serve alongside buttered egg noodles or steamed carrots. Serve with crusty bread for dipping. Garnish with fresh parsley for color.
Tips for Best Results
Use bone-in skin-on chicken. Thighs and drumsticks stay juicy and flavorful during baking. Boneless skinless chicken breasts will work but dry out more easily. If using breasts, reduce the total cooking time and watch closely.
Do not use fat-free or light dressing. Full-fat Russian or Catalina dressing has the sugar and oil needed to caramelize into that sticky, sweet-tangy glaze. Fat-free versions contain more water and will result in a watery, pale sauce.
Pat the chicken dry before adding the glaze. Dry skin crisps up better in the oven. Wet skin steams and stays soft.
Do not skip the covered baking time. Starting with the dish covered steams the chicken and cooks it through without burning the sugar in the dressing. Uncovering too soon can scorch the glaze before the chicken is done.
Baste during the uncovered bake. Spooning the pan juices over the chicken once or twice helps build that thick, sticky glaze and keeps the meat moist.
Let the chicken rest before serving. Resting allows the juices to redistribute so the meat stays tender. Cutting into it immediately releases all the moisture onto the plate.
Use a meat thermometer. Ovens vary and chicken sizes vary. The safest way to know when chicken is done is an internal temperature of 75°C (165°F) at the thickest part not touching bone.
Line the pan with foil for easier cleanup. The glaze becomes sticky and can harden on the baking dish. Lining with foil before adding the chicken makes cleanup almost effortless.
Make a double batch. Church Supper Chicken disappears quickly. Double the recipe and use two 9×13 inch pans. Rotate the pans in the oven halfway through baking for even cooking.
Serve the extra glaze as a sauce. The pan juices are liquid gold. Spoon them over rice, potatoes, or vegetables. They also make a fantastic dipping sauce for crusty bread.