Church Chicken

Church Chicken. This dish popped up at every church potluck from the 1970s to the 2000s. It came in an old glass pan with a name scratched on the bottom. My mother-in-law named it her “potluck chicken.” She never brought any home.

It uses just three easy items. But the sauce turns shiny and yummy around the chicken. The edges get sticky and sweet when baked. People still beg for this recipe at sad times, baby parties, and town dinners.

This super-simple chicken bakes into juicy bites with a sweet, sticky BBQ glaze. Just mix sauce and fizzy soda, pour over pieces, and oven-cook. The edges caramelize like candy. Perfect for potlucks! Pairs great with mashed potatoes, rice, or bread to soak up every drop. Crowd favorite forever.

This chicken fits perfect with soft mashed potatoes or noodles with butter. The sauce soaks right in. At potlucks, add rice, a green salad, and corn or beans.
Use dinner rolls or soft bread to wipe up the good juices. Leftovers taste great shredded on rice or in a roll with extra sauce.

What you need

• 3 to 3½ pounds chicken parts with bone and skin (legs and thighs are best)

• 1 bottle (16 oz) thick BBQ sauce with tomatoes

• 1 can (12 oz) lemon-lime soda like 7UP or Sprite (not the low-sugar kind)

Church Chicken: Steps

1. Heat oven to 350°F (175°C). Use a 9×13 glass pan. No need to spray it—the chicken makes its own oil.

2. Dry chicken with paper towels. This makes sauce stick and stops water buildup. Put pieces skin-up in one layer. Keep them close but not stacked.

3. Mix BBQ sauce and soda in a bowl till smooth. It starts runny—that’s good! It gets thick and shiny in the oven.

4. Pour sauce over chicken. Lift pieces a bit so sauce goes under. Spoon more on top to cover everything.

5. Cover pan tight with foil. Bake on middle oven rack for 45 minutes. This keeps chicken juicy and mixes flavors.

6. Take off foil (watch steam!). Spoon sauce over chicken. Put back in oven without cover.

7. Bake 30-40 more minutes. Spoon sauce 1-2 times. Chicken should be soft, sauce thick and sticky, edges brown and caramel-like. Skin lightly brown, meat pulls off bone easy.

8. Check thickest pieces hit 165°F inside with a thermometer. Juices clear when cut.

9. Rest chicken in pan 5-10 minutes. Sauce gets thicker. Serve with chicken and lots of sauce scooped up.