Got this 4 ingredient dinner from my Amish sister-in-law and the whole family has been begging for it all week.

This oven baked 4-ingredients Amish carrot patch chicken is one of those humble little suppers that somehow feels like a hug on a plate. I got it from my Amish sister-in-law years ago, scribbled on the back of an envelope after Sunday dinner, and my family has been begging for it all week ever since I made it again. It’s just chicken breasts, carrots, a simple sweet-and-savory glaze, and a bit of butter, all roasted together on a foil-lined pan until the carrots are tender, the chicken is juicy, and the pan drippings turn into a shiny orange glaze. It’s the kind of practical, no-fuss farm recipe that fits right into a busy weeknight but still tastes like something your grandmother might have made.

This dish is lovely with a simple starch to catch those buttery carrot drippings—mashed potatoes, buttered egg noodles, or plain white rice all work well. A crisp green side, like steamed green beans or a tossed salad with a light vinaigrette, balances the sweetness of the glazed carrots. If you like bread at the table, a warm dinner roll or a slice of homemade white bread is perfect for sopping up every last bit from the pan.

Servings: 4

4 boneless, skinless chicken breasts

Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil, letting it come up the sides a bit to catch the juices for easy cleanup.

Lay the peeled, cut carrots in an even layer on the foil-lined baking sheet, keeping them mostly in the center so they form a “patch” for the chicken to rest in.

Nestle the chicken breasts on top of and among the carrots so they’re tucked into the carrot patch but still lying flat for even baking.

In a small bowl, whisk together the honey and melted butter until smooth and well combined.

Slowly drizzle the honey-butter mixture over the chicken and carrots, making sure everything gets a good coating. Use the back of a spoon or a brush to spread it around if needed so the carrots are well glazed and the chicken is nicely covered.

Cover the pan loosely with another sheet of foil, tenting it slightly so it doesn’t stick to the chicken. Bake covered for 20 minutes.

After 20 minutes, carefully remove the top foil. Spoon some of the hot pan drippings over the chicken and carrots to baste them, then return the uncovered pan to the oven.

Continue baking, uncovered, for another 20–25 minutes, basting once more halfway through, until the chicken is cooked through (internal temperature 165°F/74°C) and the carrots are tender and glazed. The honey-butter should deepen in color and form rich pan drippings around the carrots.

If you’d like a bit more color, move the pan to the upper third of the oven for the last 5 minutes, watching closely so the honey doesn’t burn.

Remove the pan from the oven and let the chicken rest for about 5 minutes. Spoon the glossy carrot and honey-butter drippings over the chicken just before serving, making sure each plate gets plenty of those tender orange carrots from the “patch.”

If your family prefers darker meat, you can swap the chicken breasts for 6 bone-in, skin-on chicken thighs; increase the baking time by 10–15 minutes, or until the thighs are cooked through and the skin is nicely browned. For a little more depth without adding extra ingredients, lightly sprinkle the chicken and carrots with salt and black pepper before pouring on the honey-butter mixture; the Amish recipe keeps it very simple, but seasoning to taste is perfectly fine. You can also cut the carrots into coins if that’s easier, just keep them on the thicker side so they don’t overcook before the chicken is done. If you like things less sweet, use 1/3 cup honey instead of 1/2 cup, or mix in a spoonful of prepared mustard with the honey and butter for a gentle tang. To stretch the meal for a bigger family, add an extra carrot or two and slice each baked chicken breast into thick strips before serving over rice or noodles, then spoon the carrots and pan drippings over the top like a simple sauce.