My grandmother taught me this trick for sweet and savory dinners and I make it every week. It requires only 3 ingredients but tastes like it took all afternoon.

My grandmother used to say that the best weeknight suppers were the ones that tasted like Sunday dinner but didn’t keep you in the kitchen all day. This oven baked 3-ingredient brown sugar Italian chicken is exactly that kind of meal. She taught me this little trick back when I was a new wife on a tight budget: take a packet of Italian dressing mix, a scoop of brown sugar, and a pan of chicken thighs, and let the oven do the work. The brown sugar melts into a sticky, caramelized glaze while the Italian herbs and spices bring that savory, almost roasted-all-afternoon flavor. It’s the kind of simple, practical recipe I make nearly every week, especially when I want something comforting without a lot of fuss.

This chicken is lovely with simple Midwestern sides: buttery mashed potatoes or plain white rice to soak up the sweet-savory juices, and a pan of green beans or steamed broccoli for a bit of color. A crisp side salad with lettuce, tomatoes, and a drizzle of Italian dressing echoes the flavors in the chicken. Warm dinner rolls or a slice of crusty bread are perfect for swiping through the caramelized sauce on the foil. If you’re cooking for a crowd, add a pan of roasted carrots or corn and set everything out family-style so folks can help themselves.

Servings: 4

2 pounds bone-in, skin-on chicken thighs (about 4–6 pieces)

Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup, then lightly grease the foil with a bit of oil or nonstick spray so the chicken doesn’t stick.

Pat the chicken thighs dry with paper towels. This helps the skin crisp and the glaze cling better. Arrange the thighs on the prepared baking sheet, skin side up, leaving a little space between each piece.

In a small bowl, stir together the brown sugar and the dry Italian salad dressing mix until the sugar looks evenly speckled with the green herbs and seasonings.

Sprinkle the brown sugar–Italian mixture evenly over the tops of the chicken thighs, pressing it gently so it sticks to the skin and forms a good coating. Any extra mixture can be patted onto the sides of the chicken or sprinkled around it on the foil.

Place the pan on the middle rack of the preheated oven. Bake for 35–45 minutes, or until the chicken is cooked through (juices run clear and the internal temperature reaches 165°F/74°C). During baking, the brown sugar will melt, bubble, and turn into a sticky, caramelized glaze over the herbed coating.

If you’d like a deeper caramelized top, move the pan to the upper rack for the last 3–5 minutes of baking, watching closely so the sugar doesn’t burn. The glaze should look dark golden and slightly sticky, not scorched.

Remove the pan from the oven and let the chicken rest on the foil-lined sheet for 5–10 minutes. The glaze will thicken slightly as it cools. Spoon some of the sweet-savory pan juices over the chicken before serving, and serve warm.

If you prefer boneless, skinless chicken thighs or breasts, you can use them instead; just start checking for doneness around 25 minutes, as they cook faster and won’t need quite as long to caramelize. For a slightly less sweet dish, reduce the brown sugar to 3/4 cup, or for a deeper flavor use dark brown sugar. You can also mix the brown sugar and Italian dressing mix with a tablespoon or two of water to make a loose paste that’s easier to spread evenly over each piece of chicken. If you like a little heat with your sweet, add a pinch of red pepper flakes to the sugar mixture. Leftovers reheat nicely in a covered dish in a low oven; the glaze softens and seeps into the meat, making it even more flavorful the next day. To stretch the meal for a bigger family, tuck a few halved baby potatoes or carrot chunks around the chicken on the foil so they roast in the drippings and take on that same sweet-savory flavor.