This was the recipe my mother always made when company came calling during summer months. Four ingredients and pure nostalgia.
This Oven-Baked Chicken Martinique is an effortless dinner featuring juicy bone-in chicken coated in a glossy sweet-and-savory glaze. Peach preserves provide sweetness, while tangy chili sauce and onion soup mix add plenty of savory depth. Baking the chicken covered first helps keep it moist, then finishing uncovered allows the sauce to caramelize into a sticky, flavorful coating.
Oven-Baked 4-Ingredient Chicken Martinique
Ingredients
| Ingredient | Quantity |
|---|---|
| Bone-in, skin-on chicken pieces (thighs and drumsticks) | 3 pounds |
| Peach preserves | 1 (18-ounce) jar |
| Mild chili sauce (tomato-based, such as Heinz) | 1 (10-ounce) bottle |
| Dry onion soup mix | 1 (1-ounce) packet |
Step-by-Step Directions
1. Preheat the Oven and Prepare the Chicken
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch glass baking dish. Pat the chicken pieces dry and trim away any excess skin.
2. Arrange the Chicken
Place the chicken pieces in the prepared baking dish with the skin facing upward. Arrange them in a single layer and leave a little space between each piece.
3. Make the Glaze
Add the peach preserves, mild chili sauce, and dry onion soup mix to a medium bowl. Stir thoroughly until the ingredients are fully combined and the mixture has a smooth, glossy consistency.
4. Coat the Chicken
Pour the prepared glaze evenly over the chicken pieces, making sure each piece is generously covered with the sauce.
5. Bake Covered
Loosely cover the baking dish with foil. Place it on the center rack of the oven and bake for 25 minutes.
6. Finish Uncovered and Caramelize
Remove the foil and baste the chicken with the juices collected in the pan. Continue baking uncovered for another 25 to 35 minutes, basting once more during cooking.
The chicken is ready when it reaches an internal temperature of 165°F (74°C) and the skin has become browned and sticky. If you want additional color, broil the chicken for 2 to 3 minutes at the end, watching carefully.
7. Rest and Serve
Allow the chicken to rest for 5 to 10 minutes so the sauce can thicken slightly. Spoon the flavorful peach-infused pan sauce over the chicken and serve warm.
