April Showers Supper: Made with only 4 ingredients. It is my go-to secret for a hearty meal with almost zero hands-on prep time.

This 4-ingredient heritage oven roasted chicken is my April Showers Supper secret: it goes from fridge to oven in minutes and comes out deeply caramelized, juicy, and golden, with almost no hands-on work. It’s inspired by the old-fashioned way my grandma used to roast chicken—simple pantry ingredients, low and slow heat, and time doing all the magic. The juices and natural sugars in the chicken and onions reduce into a rich, amber glaze that clings to every fiber of the meat, so you get that gorgeous caramelized protein look without fussing over the stove.

Serve this roasted chicken straight from the glass baking dish with all those glossy pan juices spooned over the top. It pairs beautifully with mashed potatoes or buttered egg noodles to soak up the caramelized drippings, and a simple side of steamed green beans, roasted carrots, or a crisp green salad keeps the meal balanced. Add some warm dinner rolls or crusty bread for dipping into the bottom of the pan, and you’ve got a hearty, family-style supper that feels special enough for Sunday but easy enough for a rainy weeknight.

Servings: 4

3 to 3 1/2 lb bone-in, skin-on chicken pieces (legs, thighs, or a cut-up whole chicken)

Preheat your oven to 375°F (190°C). Place a rack in the center of the oven so the chicken roasts evenly.

Spread the sliced onions in an even layer on the bottom of a deep glass roasting pan or 9x13-inch glass baking dish. This onion bed keeps the chicken lifted from the bottom and helps create that rich, caramelized base.

Pat the chicken pieces dry with paper towels. Dry skin is the key to getting that deeply browned, glistening finish.

Place the chicken pieces, skin side up, on top of the onions in a single layer. Nestle them in so every piece is touching some onion but not overlapping too much.

Drizzle the olive oil evenly over the chicken and onions. Sprinkle the kosher salt over the chicken pieces, making sure each one gets a light, even dusting. Use your hands to gently rub the oil and salt into the chicken skin, then spread any extra oil over the onions.

Slide the glass pan into the preheated oven and roast, uncovered, for 45 minutes without disturbing it. This hands-off time lets the skin start to crisp and the onions begin to soften and release their juices.

After 45 minutes, carefully spoon some of the hot pan juices over the chicken pieces to encourage more caramelization. Return the pan to the oven and continue roasting for another 25 to 35 minutes, basting once or twice more if you’d like, until the chicken is deeply browned, the onions are soft and jammy, and the juices in the pan are thickened and glossy. The internal temperature of the thickest part of the chicken should reach 165°F (74°C).

For extra caramelization, turn the oven to broil for 2 to 4 minutes at the very end, watching closely so the skin becomes a deep amber and the onions at the edges of the pan get lightly charred but not burned.

Remove the pan from the oven and let the chicken rest in the hot juices for 5 to 10 minutes. The fibers of the meat will relax, stay juicy, and soak up some of that caramelized liquid gold.

To serve, spoon the softened, caramelized onions and thick pan juices over the top of the chicken. Bring the glass roasting pan right to the table for that dramatic, glistening, family-style presentation. Taste and sprinkle with a pinch more salt if needed before serving.

For picky eaters, use only their favorite chicken pieces, like all drumsticks or all thighs, so everyone gets what they like best. If your family prefers milder onion flavor, cut the onions into larger wedges instead of slices; they’ll still caramelize but be easier to pick around for kids. You can also remove the skin after roasting for those who don’t like it, while still keeping all that flavor from roasting with it on. If you want a bit of extra richness without adding more ingredients, skim off a spoonful of the fat from the pan juices and whisk the remaining juices vigorously right in the hot glass dish—they’ll thicken slightly and cling even more to the chicken. To stretch the meal, tuck whole, peeled carrots or halved baby potatoes around the edges of the pan (they’ll count as part of the onion ingredient if you’re strict about keeping it to four pantry items in your mind), letting them roast in the same caramelized juices. Leftovers reheat well: shred the chicken and onions and warm them gently in a skillet, then pile over toast, rice, or noodles for an easy next-day supper.