My mother-in-law made this for every wedding party from 1975 to 2010. Only 3 ingredients and people still ask for the recipe.

1. Preheat the oven.
   Preheat the oven to 175°C (350°F). Line a 23 × 33 cm (9 × 13-inch) glass baking dish with parchment paper. There is no need to grease the dish because the chicken will release some fat as it cooks.
2. Prepare the chicken.
   Pat the chicken pieces dry with paper towels. This helps the sauce cling to the chicken and prevents the finished dish from becoming too watery.
3. Arrange the chicken.
   Arrange the chicken in a single layer in the prepared baking dish, skin side up. Keep the pieces close together, but do not stack or overlap them.
4. Make the sauce.
   In a medium bowl, stir together the barbecue sauce and lemon-lime soda until smooth and evenly combined. The mixture will look thin at first, which is exactly what you want—it will reduce, thicken, and become glossy as it bakes.
5. Add the sauce.
   Pour the sauce mixture evenly over the chicken. Lift each piece slightly with a spoon or pair of tongs so that some of the sauce flows underneath. Spoon additional sauce over the top, making sure every piece is thoroughly coated.
6. Bake.
   Bake uncovered for approximately 1 hour and 15 minutes, or until the chicken is fully cooked and reaches an internal temperature of at least 74°C (165°F) at its thickest point, without the thermometer touching the bone.
7. Baste the chicken.
   During the final 30 minutes, spoon some of the sauce from the bottom of the dish over the chicken once or twice. This helps create the glossy, sticky glaze that makes the recipe so memorable.
8. Optional: caramelize the edges.
   If you want darker, more caramelized edges, place the dish under the broiler for 2 to 4 minutes at the end of cooking. Watch it carefully because the sugar in the sauce can burn quickly.
9. Rest and serve.
   Remove the dish from the oven and allow the chicken to rest for 10 minutes. The sauce will continue to thicken as it cools. Spoon the rich glaze over each piece before serving.

Helpful Tips

• For the juiciest results, use bone-in chicken thighs and drumsticks. Boneless chicken breasts cook more quickly and may become dry before the sauce has enough time to reduce.
• Use regular lemon-lime soda rather than a diet version. The sugar helps the sauce reduce and develop its characteristic glossy, caramelized finish.
• If the chicken releases a large amount of liquid, carefully spoon out a little of the excess during baking. Leave enough sauce in the dish to coat the chicken and serve alongside it.
• Store leftovers properly. Keep leftovers in a covered container in the refrigerator for up to three days. Reheat them gently in the oven or microwave until the chicken reaches 74°C (165°F).