Three simple ingredients for church supper chicken arranged on a kitchen counter
Directions
Preheat your oven to 350°F (175°C). Set out a 9×13-inch glass baking dish. There is no need to grease the dish; the chicken will release some fat as it cooks.
Pat the chicken pieces dry with paper towels. This helps the sauce cling better and keeps the finished dish from getting too watery. Arrange the chicken in a single layer in the glass baking dish, skin side up, with the pieces snug but not piled on top of each other.
Raw chicken pieces arranged in a glass baking dish before the sauce is added
In a medium bowl, stir together the barbecue sauce and the lemon-lime soda until smooth and well combined. It will look thin at first; that is exactly what you want, as it will thicken and turn glossy in the oven.
Pour the sauce mixture evenly over the chicken pieces, lifting them slightly with a spoon or tongs so some sauce can get underneath. Spoon a little extra sauce over the tops so all the chicken is well coated and nestled in the liquid.
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.
