This provides concentrated onion flavor and seasoning without requiring several additional spices.
Because the soup mix is already salty, avoid adding a lot of additional salt.
How to Make 3-Ingredient Tavern Chicken
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Lightly grease a large baking dish if desired.
A dish large enough to hold the chicken pieces in a mostly single layer works best.
Step 2: Prepare the Chicken
Take the chicken thighs out of their packaging and pat them thoroughly dry.
Arrange them skin-side up in the baking dish.
Try to leave a little space between the pieces so the heat can circulate around them.
If you’re using chicken thighs without skin, that’s fine too, although you won’t get the same beautifully browned surface shown in the picture.
Step 3: Make the Sauce
Place the condensed cream of chicken soup into a bowl.
Add the dry onion soup mix.
Stir thoroughly until the onion seasoning is distributed throughout the soup.
The mixture will be quite thick.
That’s exactly what you want.
Step 4: Add the Sauce
Spoon the mixture around and over the chicken.
You don’t necessarily have to completely cover the skin.
If you want the skin to become nicely browned, try to keep most of the sauce underneath and around the chicken rather than completely coating the top.
The sauce will become thinner as the chicken cooks.
Step 5: Cover and Bake
Cover the baking dish tightly with aluminum foil.
Place it in the preheated oven.
Bake until the chicken is thoroughly cooked and tender.
The exact time will depend on the size of the thighs, but bone-in chicken thighs commonly need roughly 60–80 minutes in a covered casserole-style preparation.
Don’t rely only on cooking time.
Use a meat thermometer and check the thickest part of the chicken without touching the bone.
Chicken should reach an internal temperature of 165°F (74°C).
