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Six baked Chicken Charleston thighs with soft onion rings and reddish-brown sauce in a white baking dish

3-Ingredient Chicken Charleston Recipe

Chicken thighs bake over sweet onion rings with Russian dressing. Serve each thigh with the soft onions and a spoonful of the sweet, tangy sauce.
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Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Dinner, Main Course
Cuisine American
Servings 6

Ingredients
  

  • 6 bone-in, skin-on chicken thighs
  • 1 large sweet onion sliced into rings
  • 1 cup Russian dressing

Instructions
 

  • Heat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  • Cut the sweet onion into rings and pull the rings apart. Spread them over the bottom of the dish.
    Raw sweet onion rings spread across the bottom of a white baking dish
  • Place the 6 chicken thighs over the onions in one layer, with the skin facing up. Do not stack the pieces.
    Six raw skin-on chicken thighs in one layer over sweet onion rings in a white baking dish
  • Spoon 1 cup of Russian dressing over the chicken. Spread it over the skin of each thigh.
    Six unbaked chicken thighs over onion rings with red Russian dressing spread across the skin
  • Bake uncovered for about 45 to 50 minutes. Check the thickest part of the chicken with a meat thermometer, keeping the tip away from the bone. It needs to reach at least 165°F (74°C). Large thighs may need more time.
    Six browned Chicken Charleston thighs after baking with tender onion rings and sauce between the pieces
  • Take the dish out of the oven and let the chicken rest for about 5 minutes.
  • Serve one chicken thigh with some soft onions and a spoonful of the sauce from the dish.
    One whole baked Chicken Charleston thigh on a white plate with soft onion rings and a little sauce

Notes

The cooking time is for bone-in, skin-on chicken thighs. Use a thermometer to check that the thickest part reaches at least 165°F (74°C).
If the tops get too dark before the chicken is done, loosely cover the dish with foil and keep baking.
The sauce will be thinner than gravy. Spoon it over the chicken, rice, potatoes or noodles.