My mother-in-law clipped this from a magazine in 1971 and made it every August until she couldn’t cook anymore. Now I carry on the tradition.

This Oven Baked Chicken Charleston combines juicy, bone-in chicken thighs with sweet, caramelized onions in a rich, tangy Russian dressing sauce. Baked low and slow under foil before crisping up uncovered, this simple three-ingredient dish creates a sweet and savory pan gravy that is incredible over steamed rice or warm biscuits.

Oven Baked 3-Ingredient Chicken Charleston

Ingredients:

Step-By-Step Directions:

1. Preheat and prep: Heat your oven to 350°F and lightly grease an oval baking dish or 9×13-inch casserole pan.

2. Layer onions and chicken: Arrange the sliced onion rings evenly across the bottom of the prepared dish, then place the chicken thighs skin-side up on top of the onions in a single layer.

3. Coat with dressing: Spoon the Russian dressing evenly over each chicken thigh, ensuring all pieces are thoroughly covered.

4. Bake covered: Cover the dish tightly with foil and bake for 45 minutes to gently cook the chicken and soften the onions.

5. Uncover and finish: Remove the foil, baste the top of the chicken with the accumulated pan juices, and continue baking uncovered for 25 to 35 minutes until the chicken reaches an internal temperature of 165°F and the skin is browned and sticky.

6. Rest and serve: Allow the dish to rest for 5 minutes, then serve warm, spooning the sweet caramelized onions and pan sauce over each thigh.