My mother-in-law gave me this recipe on a napkin at my bridal shower—and 30 years later, it’s still the only chicken dish my husband asks for.

This Oven-Baked 3-Ingredient Onion Soup Mix Chicken transforms everyday ingredients into a deeply flavorful, restaurant-style dish. The onion soup mix combined with olive oil forms a thick coating that clings to the chicken, sealing in moisture and taste. Starting in a hot cast iron skillet helps crisp the underside, while the oven finishes it off with perfectly golden, crispy skin.

Onion Soup Mix Chicken

Ingredients:
• 2½–3 lbs chicken thighs (bone-in, skin-on)
• 1 (1 oz) packet dry onion soup mix
• 2–3 tablespoons olive oil (or melted butter)

Instructions:

Preheat your oven to 400°F. Place a cast iron skillet inside while the oven heats up.
Tip: A preheated skillet helps create a crisp exterior and keeps the chicken from sticking.

Pat the chicken thighs dry using paper towels.
Tip: Dry skin is essential for achieving a crispy finish.

In a large bowl, combine the onion soup mix with olive oil to create a thick paste. Rub the mixture all over the chicken, including under the skin for maximum flavor.

Carefully take the hot skillet out of the oven and arrange the chicken thighs skin-side up, leaving space between each piece.

Bake for 35–45 minutes, or until the chicken is fully cooked and the skin is crispy and browned.

For additional crispiness, switch to broil for the last 2–3 minutes.
Tip: Keep a close eye to prevent burning.

Let the chicken rest for 5–10 minutes before serving to allow the juices to redistribute.*