Toss raw bone-in chicken thighs into a glass casserole dish with 4 simple additions to get a meal so delicious, your whole family will be begging for seconds this holiday.

This 5-ingredient oven chicken using raw bone-in chicken thighs is the kind of simple, honest food I grew up on out here in the Midwest. It reminds me of the casseroles my mother would slide into the oven on cold December evenings when the fields were quiet and the house was full of cousins and card games. Everything goes right into one clear glass casserole dish—chicken, a few bright vegetables, and just enough seasoning to make the whole kitchen smell like a holiday. It’s practical, budget-friendly, and so tender and flavorful that folks will be reaching for seconds before you’ve even sat down.

Serve these juicy baked chicken thighs straight from the glass casserole dish, spooning the pan juices and roasted vegetables over each piece. They’re wonderful with buttery mashed potatoes, egg noodles, or a pan of stuffing to soak up the drippings. Add a simple green salad or steamed green beans for something fresh and crisp on the side. If you’re serving this for a holiday, a basket of warm dinner rolls and a dish of cranberry sauce make it feel like a full, old-fashioned feast.

Servings: 4

2 1/2 to 3 pounds raw bone-in, skin-on chicken thighs (about 6 pieces)

Preheat your oven to 400°F (200°C). Set out a clear glass 9x13-inch casserole dish so it’s ready.

Pat the raw bone-in chicken thighs dry with paper towels. This helps the skin brown nicely in the oven.

Place the chicken thighs skin-side up in a single layer in the glass casserole dish.

Scatter the carrots and potatoes all around the chicken thighs in the same dish, tucking them into the spaces so everything fits snugly.

Drizzle the olive oil evenly over the chicken and vegetables.

Sprinkle the salt, black pepper, and dried Italian seasoning over the chicken and vegetables, making sure each piece gets a little seasoning. Use your hands or a spoon to gently toss the vegetables in the dish so they’re lightly coated in the oil and seasonings, leaving the chicken thighs skin-side up on top.

Slide the glass casserole dish into the preheated oven and bake, uncovered, for 45 to 55 minutes, or until the chicken skin is golden, the juices run clear, and an instant-read thermometer inserted into the thickest part of a thigh (not touching bone) reads 165°F (74°C). The vegetables should be tender and starting to caramelize around the edges.

If you’d like deeper browning, move the dish to the top rack for the last 5 minutes of baking. Watch closely so it doesn’t burn.

Remove the casserole dish from the oven and let the chicken rest for about 5 minutes. Spoon some of the pan juices over the chicken and vegetables before serving so every bite is moist and flavorful.

For a more classic Midwestern holiday feel, you can swap the potatoes for thick slices of onion and extra carrots, then serve the chicken and vegetables over mashed potatoes or buttered egg noodles. If you prefer darker, richer flavor, add a splash (about 2 tablespoons) of chicken broth or dry white wine to the bottom of the glass dish before baking; it will mingle with the drippings and make a lovely spooning sauce. To lean into spring, replace half the carrots with chunks of fresh fennel bulb or whole radishes for a colorful, slightly sweet mix. You can also change the seasoning: use a simple mix of garlic powder, onion powder, and paprika instead of Italian herbs for a more old-fashioned, Sunday-supper taste. If your family likes extra-crisp skin, start the chicken alone in the dish for 10 minutes, then add the vegetables and continue baking so the skin has a head start on browning. Leftovers reheat nicely in a covered dish at 325°F until warmed through, or you can pull the meat from the bones and toss it with the roasted vegetables for an easy next-day hash.