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

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).
Golden baked chicken with bubbling onion glaze in the oven dish
Golden baked chicken with bubbling onion glaze in the oven dish
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.
Remove the dish