My older sister used to make this sweet and savory bake for springtime neighborhood potlucks. Only 3 ingredients and the sauce is absolutely addictive.

This oven baked 3-ingredient cranberry onion chicken is one of those no-fuss potluck treasures that has been passed around Midwestern church basements for decades. My older sister started bringing this sweet and savory bake to our little springtime neighborhood potlucks when I was a young mother, and the dish pan always came home scraped nearly clean. It leans on pantry staples—canned cranberry sauce, dry onion soup mix, and chicken thighs—to make a glossy, dark red sauce that bubbles up around the meat and turns sticky and rich as it bakes. It’s the kind of recipe you make when you’re short on time but still want something that tastes like you fussed, and the sauce truly is addictive spooned over every bite.

Serve this cranberry onion chicken straight from the baking dish with a big serving spoon so everyone can scoop up plenty of sauce. It’s especially good over fluffy mashed potatoes, buttered egg noodles, or simple white rice to catch all those sweet-savory juices. On the side, think classic Midwestern comforts: steamed green beans, a simple lettuce salad with ranch, or buttered corn. For a potluck, I like to bring warm dinner rolls or a loaf of soft white bread so folks can mop up every last bit of that sticky cranberry onion glaze.

Servings: 6

3 to 3 1/2 pounds bone-in, skin-on chicken thighs (about 6 to 8 thighs)

Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch or similar-sized ceramic baking dish; you want the chicken to fit snugly in a single layer so the sauce stays rich and bubbly.

Pat the chicken thighs dry with paper towels. This helps them brown a little better in the oven and keeps the sauce from getting too watery. Arrange the thighs in the prepared baking dish in a single layer, skin side up.

In a medium bowl, stir together the whole-berry cranberry sauce and the dry onion soup mix until well combined. The mixture will be thick and chunky, with bits of cranberry and onion throughout.

Spoon the cranberry-onion mixture evenly over the chicken thighs, coating the tops and letting some of the sauce fall down around the sides. Use the back of the spoon to spread the sauce so each piece is well covered.

Place the baking dish on the middle rack of the preheated oven. Bake, uncovered, for 50 to 60 minutes, or until the chicken is cooked through, the sauce is bubbling and dark red, and the tops of the thighs look glazed and slightly sticky. The internal temperature of the thickest part of the thighs (not touching bone) should reach at least 165°F (74°C).

About halfway through the baking time, carefully spoon some of the sauce from the bottom of the dish back over the tops of the chicken thighs. This helps build that glossy, addictive glaze and keeps the meat extra moist.

Once the chicken is done, let the dish rest on the counter for about 5 to 10 minutes. The sauce will thicken slightly as it cools, turning rich and spoonable. Serve the chicken thighs hot, with plenty of the cranberry onion sauce ladled over each piece.

You can easily adjust this old-fashioned potluck favorite to suit your table. If you prefer white meat, use bone-in, skin-on chicken breasts instead of thighs, but check them a bit earlier, around 40 to 45 minutes, so they don’t dry out. Boneless, skinless thighs also work well and will usually cook in 35 to 45 minutes; they won’t look quite as golden on top, but they’ll be very tender. For a slightly tangier sauce, stir in a tablespoon or two of apple cider vinegar or orange juice along with the cranberry sauce and onion mix. If you like a little heat, add a pinch of crushed red pepper flakes to the sauce. You can also double the sauce ingredients if you know your crowd loves extra for spooning over potatoes or rice. For a make-ahead option, you can assemble the dish earlier in the day, cover it, and refrigerate for up to 8 hours. When you’re ready to bake, let the dish sit at room temperature for about 20 minutes while the oven preheats, then bake as directed, adding a few extra minutes if needed since it started cold. Food safety tips: Always keep raw chicken refrigerated until you’re ready to prepare it, and wash your hands, cutting boards, and utensils thoroughly after handling raw poultry. Use a food thermometer to ensure the chicken reaches at least 165°F (74°C) in the thickest part, away from the bone. If you assemble the dish ahead of time, keep it chilled until baking and don’t leave it at room temperature for more than 2 hours total. Leftovers should be cooled promptly, stored in a covered container in the refrigerator, and eaten within 3 to 4 days; reheat until steaming hot before serving.