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Prep: Heat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
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Layer: Scatter the sliced onions across the bottom of the dish to form a bed.
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Arrange: Place chicken thighs skin-side up on top of the onions, ensuring space between pieces.
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Sauce: Spoon Russian dressing evenly over each thigh, letting extra drip onto the onions.
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Bake: Cook uncovered for 45–60 minutes until the internal temperature reaches 165°F (74°C) at the thickest part.
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Rest & Serve: Rest 5 minutes before serving with the pan sauce and caramelized onions.
Substitutions & Variations
| Ingredient | Alternative | Cooking Adjustment |
| Bone-In Thighs | Boneless Thighs | Reduce bake time; check early for doneness. |
| Bone-In Thighs | Chicken Breasts | Use equal thickness; monitor closely to prevent drying out. |
| Bone-In Thighs | Drumsticks | Timing varies; rely strictly on meat thermometer. |
| Standard Sauce | Spicy Russian | Adds kick; or add a pinch of mild chili powder. |
Top Cooking Tips
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Dry the Skin: Pat chicken with paper towels first so the skin roasts effectively rather than steaming.
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Keep Uncovered: Do not cover the pan during baking—leaving it open reduces the sauce and browns the chicken.
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Avoid Overcrowding: Spacing out the thighs allows heat to circulate evenly and prevents excessive moisture accumulation.
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Serving Suggestions: Pair with mashed potatoes, white rice, or crusty bread to absorb the sweet-tangy pan sauce.
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