Found this in my mother-in-law’s recipe box from 1965 and now I understand why she made it every single Sunday.

pieces. Return the dish to the oven, 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).

If you’d like the top a bit more browned, you can move the dish up one rack for the