April Showers Supper: Only 3 ingredients. I pop this in when I need a hands-off meal after a long day of spring cleaning.

This April Showers Supper is my kind of weeknight cooking: three ingredients, one pan, and the oven does the heavy lifting while you tackle the last of the spring cleaning. It leans on a heavily glazed protein—think of the lacquered, almost gelatinous roasts you see in old-school Midwestern church cookbooks, but streamlined. The magic comes from using bone-in, skin-on chicken thighs and a thick bottled teriyaki glaze, which reduces in the oven into a dark, sticky crust with a puddle of savory-sweet juices underneath. It’s hands-off, deeply comforting, and feels a bit more special than the effort suggests.

I like to spoon the glossy chicken and its pooled juices over plain steamed rice or buttered egg noodles, so they can soak up every bit of the sauce. A simple side of roasted or steamed green vegetables—broccoli, green beans, or asparagus—keeps things bright and seasonal. If you’ve got a few extra minutes, a crisp side salad with a tangy vinaigrette helps balance the richness of the glaze. Leftovers reheat well and are excellent tucked into a soft roll with a few pickles for an easy next-day sandwich.

Servings: 4

3 lb bone-in, skin-on chicken thighs (about 6–8 pieces)

Preheat your oven to 375°F (190°C). Place a 9x13-inch glass or Pyrex baking dish on the counter so it’s ready to go.

Scatter the onion wedges evenly over the bottom of the baking dish to form a loose bed. They’ll soften and melt into the juices as the chicken roasts.

Pat the chicken thighs dry with paper towels; this helps the skin take on color. Arrange them skin-side up on top of the onions, leaving a little space between each piece so the heat can circulate.

Pour the teriyaki glaze evenly over the chicken, lifting a piece here and there so some of the sauce runs underneath and mingles with the onions. You want all the chicken coated, but most of the glaze should sit on top so it can reduce and caramelize.

Slide the baking dish onto the middle rack and roast, uncovered, for 45 minutes. During this time, the chicken will release juices that combine with the glaze and onions into a rich, bubbling sauce.

After 45 minutes, spoon some of the pan juices back over the chicken to baste, focusing on any spots that look dry. Return the dish to the oven and continue roasting for another 20–30 minutes, or until the chicken skin is deeply browned, the glaze looks thick and glossy, and the juices in the pan are syrupy around the edges.

For an extra-caramelized finish, switch the oven to broil for 2–3 minutes, watching closely so the glaze doesn’t burn. You’re aiming for a dark, sticky crust on top with a shallow pool of concentrated juices around the chicken.

Remove the dish from the oven and let the chicken rest for 5–10 minutes. The glaze will thicken slightly as it cools. Serve the chicken straight from the baking dish, spooning the onions and glossy pan juices over each portion.

If you prefer pork, bone-in country-style pork ribs or thick-cut bone-in pork chops work beautifully with this same method; just keep an eye on timing, as very thick cuts may need an extra 10–15 minutes. You can swap teriyaki glaze for another thick, sugary sauce—Korean BBQ marinade, hoisin-based stir-fry sauce, or even a smoky bottled barbecue sauce—just avoid very thin marinades, which won’t reduce to that sticky, gelatinous finish. For a slightly less sweet version, stir a tablespoon of rice vinegar or apple cider vinegar into the glaze before pouring it over the chicken. If you want a touch of heat without adding extra ingredients to the pan, choose a spicy teriyaki or BBQ glaze. To make cleanup even easier, lightly oil the baking dish first, or line it with foil before adding the onions and chicken. Finally, if your glaze seems to be darkening too quickly, loosely tent the dish with foil for part of the bake, then remove it at the end to let the sauce thicken and the skin crisp.