Dump raw chicken into the dish with 3 other simple things and your husband will swear you spent hours in the kitchen.

This 4-ingredient oven chicken is the definition of weeknight cooking magic: you literally dump raw bone-in chicken pieces into a baking dish with three other simple ingredients, slide it into the oven, and it comes out tasting like you fussed for hours. It’s a pared-down version of classic Midwest baked chicken and potatoes, with a nod to rustic French sheet-pan suppers—simple ingredients, high heat, and just enough fresh rosemary to perfume the whole kitchen. The potatoes roast in the chicken juices, so you get a full, comforting meal in one pan with almost no cleanup.

Serve this chicken and potatoes straight from the baking dish with a big green salad—something crisp and slightly tangy, like mixed greens with a lemon vinaigrette, to balance the richness. Steamed green beans or roasted Brussels sprouts are also lovely alongside. A loaf of crusty bread is optional but excellent for soaking up the garlicky, rosemary-scented pan juices. If you enjoy wine, a light, fruity red or a dry white (like Sauvignon Blanc) pairs nicely without overwhelming the dish.

Servings: 4

2 1/2 to 3 pounds bone-in, skin-on chicken pieces (thighs and drumsticks work best)

Preheat your oven to 400°F (200°C). Lightly grease a ceramic or glass baking dish large enough to hold the chicken and potatoes in a single, snug layer.

Pat the raw chicken pieces dry with paper towels. This helps the skin roast up nicely instead of steaming.

Place the quartered red potatoes directly into the baking dish. Drizzle with the olive oil, then sprinkle the kosher salt and black pepper evenly over the potatoes.

Nestle the raw chicken pieces skin-side up among the potatoes in the baking dish, spacing them so they all have a bit of room. As the chicken roasts, its juices and fat will season and baste the potatoes.

Tuck the fresh rosemary sprigs in and around the chicken and potatoes. There’s no need to chop; the whole sprigs will gently perfume the dish as it bakes.

Use clean hands or a spoon to lightly toss the potatoes so they’re coated in the oil, salt, and pepper, then make sure the chicken pieces are still sitting skin-side up on top. You want most of the chicken skin exposed so it can brown.

Place the baking dish on the middle rack of the preheated oven and bake, uncovered, for 45 to 55 minutes, or until the chicken skin is golden and crisp, the potatoes are tender, and the internal temperature of the thickest part of the chicken pieces reaches 165°F (74°C).

If you’d like deeper browning, move the dish to the upper third of the oven for the last 5 to 10 minutes of roasting, watching carefully to avoid burning.

Remove the dish from the oven and let the chicken and potatoes rest for about 5 minutes. This allows the juices to settle back into the meat. Serve directly from the baking dish, spooning some of the pan juices over the potatoes and chicken.

You can stay true to the 4-ingredient spirit while still making this recipe your own. For a lemony version, add a quartered lemon to the pan along with the rosemary; the lemon will roast and soften, and you can squeeze the warm juice over the chicken just before serving. If you prefer a bit of heat, sprinkle a pinch of red pepper flakes over the potatoes with the salt and pepper. Garlic lovers can rub a cut clove of garlic around the baking dish before adding the ingredients or tuck a few whole, unpeeled garlic cloves in with the potatoes; they’ll mellow and sweeten as they roast. For a slightly richer dish, drizzle an extra tablespoon of olive oil over the chicken skin before baking. To keep the recipe flexible, you can swap the rosemary for thyme sprigs if that’s what you have on hand. Food safety tips: Always start with fully thawed chicken; roasting from frozen can lead to uneven cooking and unsafe internal temperatures. Keep raw chicken and its juices away from ready-to-eat foods, and wash your hands, knives, and cutting boards thoroughly after handling raw poultry. Use a food thermometer to confirm that the thickest part of each chicken piece reaches at least 165°F (74°C) before serving. Avoid overcrowding the baking dish too tightly, as that can cause steaming instead of roasting and may slow down cooking. Refrigerate leftovers within 2 hours of cooking, and reheat thoroughly until steaming hot before eating.