My mother-in-law made this for every potluck from 1975 to 2010

For a slightly tangier version that many Midwestern cooks remember, you can use a bottle of French or Catalina salad dressing in place of the barbecue sauce, still mixed with the lemon-lime soda. That keeps you at three ingredients but gives a brighter, more tomato-vinegar flavor.

If you prefer boneless, skinless chicken thighs, you can substitute them and reduce the covered baking time to about 30 minutes before uncovering; keep an eye on them so they do not dry out as the sauce thickens. You can also scale this recipe up for a big church supper by filling two or three 9×13 glass dishes and rotating them in the oven. For a bit more color, you may broil the finished chicken for 2 to 3 minutes at the end, watching closely so the sugars in the sauce do not burn.

Food safety tips: Always keep raw chicken refrigerated until you are ready to cook, and wash your hands, cutting boards, and any utensils that touch the raw meat with hot, soapy water. Do not rinse raw chicken under the faucet, as that can spread bacteria around your sink. Use a food thermometer to make sure the chicken reaches at least 165°F (74°C) in the thickest part.

If you are taking this to a potluck, keep it hot (above 140°F/60°C) during serving, and refrigerate leftovers within two hours. Leftover chicken should be stored in a covered container in the refrigerator and eaten within 3 to 4 days, reheated until steaming hot before serving.