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 3-ingredient Chicken Charleston is the kind of simple, dependable dinner that earns a permanent spot in the family recipe box. It comes together with just a few pantry staples, but the oven does the heavy lifting, turning chicken and onions into a glossy, savory-sweet dish that feels a little nostalgic in the best way. Recipes like this became popular in the 1970s for a reason: they were practical, affordable, and easy enough for busy home cooks to make again and again.

Serve Chicken Charleston with fluffy white rice, buttered egg noodles, or mashed potatoes to catch every bit of the sauce. A simple green bean side, steamed broccoli, or a crisp salad balances the richness nicely, and warm rolls are always welcome if you want a full comfort-food meal.

Oven Baked 3-Ingredient Chicken Charleston

Servings: 4 to 6

Ingredients

6 bone-in, skin-on chicken thighs

Directions

1. Preheat the oven to 350°F and lightly grease an oval baking dish or 9×13-inch casserole dish.

2. Arrange the sliced onion rings across the bottom of the dish, then place the chicken thighs on top in a single layer.

3. Spoon the Russian dressing evenly over the chicken, making sure each piece is well coated.

4. Cover the dish tightly with foil and bake for 45 minutes.

5. Remove the foil, spoon some of the pan sauce over the chicken, and continue baking for 25 to 35 minutes more, until the chicken is cooked through and the onions are soft and caramelized.