This oven baked 3-ingredient chicken Cotswold is the kind of simple family recipe that earns a permanent spot in the dinner rotation because it delivers big flavor with almost no fuss. It has that old-school potluck charm my grandmother loved, with juicy baked chicken and a savory, golden finish that feels special even though it comes together from just a handful of pantry and fridge staples. For busy weeknights, meal prep Sundays, or casual get-togethers, it is exactly the sort of dependable dish you can assemble quickly and trust to come out comforting and crowd-pleasing.
Serve this chicken with picnic-style sides like potato salad, buttered green beans, baked beans, or a simple cucumber salad for the same reunion-table feel. It also works well with mashed potatoes, rice, or egg noodles to soak up the flavorful juices, and a pan of roasted carrots or corn on the cob makes the plate feel especially complete.
Oven Baked 3-Ingredient Chicken Cotswold
Servings: 6
Ingredients
3 pounds bone-in, skin-on chicken pieces
1 cup Cotswold cheese, shredded
1 cup mayonnaise
Directions
1. Preheat the oven to 375°F and lightly grease a white ceramic casserole dish large enough to hold the chicken in a single layer.
2. Pat the chicken pieces dry with paper towels, then arrange them skin-side up in the prepared casserole dish.
3. Spread the mayonnaise evenly over the tops of the chicken pieces, covering each piece with a thin layer.
4. Sprinkle the shredded Cotswold cheese evenly over the mayonnaise-coated chicken.
5. Bake uncovered for 45 to 55 minutes, or until the chicken is cooked through and the top is golden brown with crispy edges. If needed, broil for 1 to 2 minutes at the end for extra color, watching carefully so the top does not burn.
6. Let the chicken rest for 5 minutes before serving so the juices settle and the topping sets slightly.
Variations & Tips
Use different chicken cuts: Thighs and drumsticks stay especially juicy, but split breasts work too if that is what you have on hand. Just keep an eye on doneness, since white meat can finish a little sooner.
Add a little seasoning: If you are not strictly sticking to the three-ingredient version, a light sprinkle of black pepper, paprika, or garlic powder adds extra flavor without changing the easy spirit of the recipe.
Make it ahead: You can assemble the chicken with the mayonnaise and cheese a few hours in advance, cover it, and refrigerate until you are ready to bake. That makes this one especially helpful on busy workdays or before a potluck.
Get the best browning: Patting the chicken dry before adding the topping helps the skin brown better. If the top is fully cooked but not as golden as you want, a very quick broil at the end usually does the trick.
Store leftovers well: Leftover chicken keeps in an airtight container in the refrigerator for up to 3 days. It reheats nicely in the oven so the top stays a little crisp, and it is also great cold for picnic lunches the next day.