My mother-in-law clipped this from a magazine in 1971 and made it every August until she couldn’t cook anymore. Now I carry on the tradition.

Directions

1. Preheat the oven to 350°F and lightly grease an oval baking dish or 9×13-inch casserole dish.

2. Arrange the sliced onion rings across the bottom of the dish, then place the chicken thighs on top in a single layer.

3. Spoon the Russian dressing evenly over the chicken, making sure each piece is well coated.

4. Cover the dish tightly with foil and bake for 45 minutes.

5. Remove the foil, spoon some of the pan sauce over the chicken, and continue baking for 25 to 35 minutes more, until the chicken is cooked through and the onions are soft and caramelized.