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

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

 

Barbecue sauce and soda being poured over chicken in a baking dish
Barbecue sauce and soda being poured over chicken in a baking dish

Cover the baking dish tightly with foil and place it on the middle rack of the preheated oven. Bake, covered, for 45 minutes. This allows the chicken to cook through gently and stay juicy while the flavors soak in.

After 45 minutes, carefully remove the foil, watching for hot steam. Baste the chicken by spooning some of the pan sauce over each piece. Return the uncovered dish to the oven.

Chicken being basted in the oven after the foil is removed

Continue baking, uncovered, for 30 to 40 minutes, basting once or twice, until the chicken is very tender, the sauce has reduced and thickened into a glossy, slightly sticky glaze, and the edges around the dish look caramelized. The chicken skin should be lightly browned and the meat should easily pull away from the bone.

Check for doneness by making sure the thickest pieces of chicken reach an internal temperature of at least 165°F (74°C) when tested with a meat thermometer, and the juices run clear when pierced with a knife.

Once done, let the chicken rest in the baking dish for about 5 to 10 minutes. The sauce will thicken just a bit more as it stands. To serve, use a large spoon to scoop up the tender chicken pieces along with plenty of the glossy sauce from the bottom of the glass dish.

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