My mother-in-law made this for every potluck from 1975 to 2010. Only 3 ingredients and people still ask for the recipe.

This Oven-Baked Church Supper Chicken turns bone-in thighs and drumsticks into tender, juicy pieces cloaked in a sweet, sticky glaze. By combining classic barbecue sauce with lemon-lime soda and slow-baking under foil before finishing uncovered, the meat becomes fall-apart tender while the pan juices reduce into a rich, deeply flavorful sauce.

Oven-Baked 3-Ingredient Church Supper Chicken

Ingredients

• Bone-in, skin-on chicken pieces (thighs and drumsticks) – 3 to 3½ pounds
• Thick, tomato-based barbecue sauce – 1 (16-ounce) bottle
• Lemon-lime soda (such as 7UP or Sprite, not diet) – 1 (12-ounce) can

Step-by-Step Directions

1. Preheat and prep – Set your oven to 350°F (175°C) and have a 9×13-inch glass baking dish ready. Pat the chicken pieces dry with paper towels, then arrange them in a single layer, skin side up, in the dish.
2. Mix the sauce – In a medium bowl, whisk together the barbecue sauce and lemon-lime soda until the mixture is smooth and well combined.
3. Coat the chicken – Pour the sauce mixture evenly over the chicken, gently lifting each piece so the liquid can flow underneath, and spoon some extra sauce over the tops.
4. Bake covered – Cover the dish tightly with foil and bake on the middle oven rack for 45 minutes. This initial covered bake steams the chicken, helping it become tender and juicy.
5. Uncover and glaze – Carefully remove the foil and baste the chicken with the pan juices. Return the dish to the oven, uncovered, and bake for another 30 to 40 minutes, basting once or twice during that time. The sauce should become reduced, sticky, and caramelized, and the chicken should reach an internal temperature of 165°F (74°C).
6. Rest and serve – Let the chicken rest in the baking dish for 5 to 10 minutes so the glaze can thicken slightly. Serve warm, with plenty of the pan sauce spooned over the top.