My aunt made this for Sunday dinner last month and it completely stole the show. I love that it only requires 4 ingredients for such a cozy comforting meal.

This oven baked 4-ingredient Amish sweet potato chicken bake is exactly the kind of cozy, no-fuss meal my aunt brings to Sunday dinners. She picked it up from neighbors who grew up in an Amish community, where recipes tend to be simple, hearty, and built on pantry staples. It’s just juicy chicken thighs, sweet potatoes, a sweet-and-savory brown sugar glaze, and a little butter to tie everything together. You toss everything on a foil-lined sheet pan, slide it into the oven, and an hour later you’ve got a comforting, homey dinner that tastes like it took way more effort than it actually did.

Serve this sweet potato chicken bake straight from the sheet pan with a simple green side to balance the sweetness—think steamed green beans, a tossed salad, or roasted Brussels sprouts. Warm dinner rolls or buttered biscuits are great for soaking up the extra juices. If you want to stretch the meal, spoon the chicken and sweet potatoes over a bed of cooked rice or egg noodles so all that brown sugar butter sauce doesn’t go to waste. A crisp apple slaw or sliced fresh apples on the side also plays really nicely with the cozy, Amish-style flavors.

Servings: 4

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

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 butter or nonstick spray.

Pat the chicken thighs dry with paper towels and set them aside. Dry skin helps them roast up golden and juicy instead of steaming.

In a large bowl, add the sweet potato cubes. In a small bowl or measuring cup, whisk together the melted butter and brown sugar until the sugar is mostly dissolved and you have a glossy, syrupy mixture.

Pour about two-thirds of the brown sugar butter mixture over the sweet potatoes and toss well to coat every piece. Spread the coated sweet potatoes in a single layer on the prepared baking sheet, leaving space in the center and between clusters for the chicken thighs.

Nestle the chicken thighs, skin side up, among the sweet potatoes on the baking sheet. Spoon or brush the remaining brown sugar butter mixture evenly over the tops of the chicken thighs so they’re well coated.

Slide the baking sheet into the preheated oven and bake for 35–40 minutes, or until the sweet potatoes are tender when pierced with a fork and the chicken is cooked through (an instant-read thermometer inserted in the thickest part of the thigh should read 165°F).

For extra browning and caramelized edges like in the photo, switch the oven to broil on high for 3–5 minutes at the end of the cook time. Watch closely so the sugar doesn’t burn—pull the pan as soon as the chicken skin is deep golden and the sweet potatoes have browned edges.

Remove the pan from the oven and let everything rest for 5 minutes so the juices settle. Serve the chicken thighs surrounded by the tender, caramelized sweet potatoes, spooning any buttery pan juices from the foil over the top of each serving.

If you want a slightly less sweet version, cut the brown sugar back to 1/4 cup and add a pinch of salt and black pepper to the butter mixture (still keeping the recipe at 4 core ingredients). For a more savory-leaning twist that still feels Amish-inspired, sprinkle a little dried thyme or rosemary over the chicken before baking—this technically adds a 5th ingredient, but it makes the whole pan smell like Sunday supper at grandma’s. You can also swap chicken thighs for drumsticks or bone-in chicken breasts; just adjust the cook time so the internal temperature reaches 165°F (breasts may need an extra 5–10 minutes). If your sweet potatoes are very large, cut them a bit smaller than 1 inch so they’re fully tender by the time the chicken is done. For meal prep, roast the pan as directed, then portion chicken and sweet potatoes into containers with any pan juices; they reheat well in the microwave for easy work lunches. To make cleanup even easier on a busy night, double-line your baking sheet with heavy-duty foil so you can just peel it off and toss it when dinner’s over.