Preheat & Prep: Preheat your oven to 350°F (175°C). Set out a 9x13-inch glass baking dish.

Prep Chicken: Pat the chicken pieces dry with paper towels. This helps the skin brown and keeps the sauce from getting too watery. Arrange the chicken in a single layer in the glass baking dish, skin side up, with a little space between pieces if possible.

Mix Sauce: In a medium bowl, stir together the condensed cream of chicken soup and the dry onion soup mix until well combined. It will be thick and speckled with onion bits.

Coat Chicken: Spoon or pour the soup mixture evenly over the chicken pieces, spreading it so each piece is well coated. The bottom of the dish will have some sauce around the chicken, which will turn into a rich glaze as it bakes.

First Bake (Covered): Cover the baking dish tightly with foil and place it on the middle rack of the preheated oven. Bake covered for 45 minutes. This helps the chicken cook through and stay juicy while the flavors soak in.

Baste: After 45 minutes, carefully remove the foil (watch for steam). Baste the chicken by spooning some of the pan sauce over the tops of the pieces. Return the dish to the oven, uncovered.

Second Bake (Uncovered): Continue baking, uncovered, for another 25 to 35 minutes, or until the chicken is cooked through, the skin is golden, and the onion soup glaze is bubbling and starting to caramelize around the edges. The internal temperature of the thickest part of the chicken should reach at least 165°F (74°C). (Optional: If you’d like the top a bit more browned, you can move the dish up one rack for the last 5 to 10 minutes, keeping a close eye so the glaze doesn’t burn).

Rest & Serve: Remove the dish from the oven and let the chicken rest for about 5 to 10 minutes. The sauce will thicken slightly as it cools. Spoon the caramelized onion glaze over the chicken when serving, making sure each portion gets some of the rich juices from the bottom of the dish.