My mother-in-law gave me this recipe on a napkin at my bridal shower—and 30 years later, it’s still the only chicken dish my husband asks for.

This Oven-Baked 3-Ingredient Onion Soup Mix Chicken turns simple pantry staples into a rich, savory, bistro-style meal. Mixing the onion soup blend with olive oil creates a paste that sticks perfectly to the chicken, locking in flavor. A hot cast iron skillet gives the bottoms a quick sear, while the oven crisps the skin to golden perfection.

Onion Soup Mix Chicken

Ingredients:
• 2½–3 lbs chicken thighs (bone-in, skin-on)
• 1 (1 oz) packet dry onion soup mix
• 2–3 tablespoons olive oil (or melted butter)

Directions:

1. Preheat oven to 400°F. Place a cast iron skillet in the oven while it heats.
   Tip: Starting with a hot skillet helps crisp the chicken and prevents sticking.
2. Pat chicken thighs completely dry with paper towels.
   Tip: Removing moisture is key for crispy skin.
3. In a large bowl, mix onion soup mix with olive oil to form a paste. Coat the chicken thoroughly, rubbing it over and under the skin.
4. Carefully remove the hot skillet and place chicken skin-side up, leaving space between pieces.
5. Bake for 35–45 minutes, until the chicken is cooked through and skin is crisp.
6. For extra browning, broil for 2–3 minutes at the end.
   Tip: Watch closely to avoid burning.

Let rest for 5–10 minutes before serving so the juices settle.