Pour everything over the chicken thighs in one glass dish and 5 ingredients later your family will think you cooked all day.

This 5-ingredient oven retro one-dish chicken using skin-on chicken thighs is the kind of weeknight recipe our mothers and aunts leaned on: everything in one glass baking dish, pour-and-go, and the oven does the rest. It nods to those 1970s and 80s casserole classics that relied on pantry staples and a trusty Pyrex. You get bronzed, juicy chicken with a savory, slightly tangy sauce that tastes like you fussed for hours, even though you spent about 10 minutes assembling it.

Serve these saucy chicken thighs over buttered egg noodles, mashed potatoes, or simple steamed rice so the flavorful pan juices have something to soak into. A crisp green salad with a sharp vinaigrette or some roasted green beans balances the richness nicely. If you’re feeding a crowd, add a loaf of crusty bread to mop up the sauce and a light dessert like fresh berries or citrus sorbet to keep the meal from feeling too heavy.

Servings: 4

2 1/2 to 3 pounds bone-in, skin-on chicken thighs (about 6–8 pieces)

Preheat your oven to 375°F (190°C). Place a rectangular glass baking dish (about 9x13 inches) on the counter; no need to grease it.

Pat the chicken thighs dry with paper towels. This helps the skin roast up nicely. Arrange the thighs skin-side up in a single layer in the glass dish, nestling them close together but not overlapping. You should see plenty of the chicken skin exposed on top, with open spaces around the sides for the liquid to pool.

In a medium bowl or large measuring cup, whisk together the Italian dressing, chicken broth, soy sauce, and brown sugar until the sugar is mostly dissolved. The mixture should look like a colorful, slightly cloudy liquid.

Pour the entire mixture evenly over the chicken thighs in the glass dish, making sure the liquid runs around the sides and between the pieces. The thighs should sit in a shallow pool of sauce, with the skin still above the surface so it can brown. This is the point where your dish will look like that classic top-down process shot: raw chicken nestled in the dish with vibrant liquid at the edges.

Transfer the dish to the preheated oven and bake, uncovered, for 45 to 55 minutes, or until the chicken is cooked through and the skin is golden. The internal temperature should reach at least 165°F (74°C) when checked with an instant-read thermometer in the thickest part (not touching the bone).

If you’d like a deeper color or slightly crisper skin, move the dish to the upper third of the oven and broil on high for 2 to 3 minutes, watching closely so the sugars in the sauce don’t burn.

Remove the dish from the oven and let the chicken rest in the hot sauce for about 5 minutes. The sauce will slightly thicken as it settles. Spoon some of the pan juices over the chicken just before serving, and serve straight from the glass dish at the table for that nostalgic, family-style feel.

For a slightly creamier, even more retro feel, you can swap half of the Italian dressing for condensed cream of mushroom or cream of chicken soup, whisking it well with the broth and soy sauce before pouring over the chicken (this will make the sauce thicker and more gravy-like). If you prefer a brighter, more Mediterranean profile, use a zesty Italian dressing, reduce the brown sugar to 1 tablespoon, and add a handful of pitted olives and a few lemon slices around the chicken (these extras are optional and don’t change the core 5-ingredient base). To lean into a more Asian-inspired flavor, choose a garlic-heavy Italian dressing, use dark soy sauce for deeper color, and serve over jasmine rice with sliced scallions on top. For food safety, always thaw chicken completely in the refrigerator (never on the counter), and avoid rinsing raw chicken to prevent splashing bacteria around your sink. Use separate cutting boards and utensils for raw chicken, wash your hands thoroughly after handling it, and ensure the chicken reaches at least 165°F (74°C) internally. Let leftovers cool slightly, then refrigerate within 2 hours in a shallow container; use within 3 to 4 days, reheating to 165°F before eating.