Patio Season Supper: Just 5 ingredients. It is my go-to when I want a hearty meal with zero fuss.

This is the kind of patio season supper I lean on when the day’s been long and I don’t feel like fussing. Just five ingredients go into one deep baking dish, then the oven does the rest, building that glistening, deeply caramelized layer on top that reminds me of the church potlucks of my childhood. It’s rooted in the simple Midwestern casseroles I grew up with—meat, potatoes, and a little sweetness all cozying up together—only streamlined for busy evenings. You slide it in the oven, step out to the porch while it bakes, and come back to a hearty, bubbling meal that smells like home.

I like to scoop this into shallow bowls and serve it with something crisp and cool to balance that rich caramelized top—maybe a simple lettuce salad with sliced cucumbers and a splash of vinegar, or some raw carrot sticks if that’s what you have. Warm dinner rolls or a slice of buttered bread are perfect for catching the juices that collect at the bottom of the dish. A glass of iced tea or lemonade fits the patio mood, and if you’re feeding a crowd, set the dish in the center of the table and let everyone help themselves, family-style.

Servings: 4

1 1/2 pounds baby potatoes, halved (or quartered if large)

Preheat your oven to 400°F (200°C). Lightly grease a deep stoneware baking dish, about 9x13 inches, so nothing sticks as it caramelizes.

Spread the halved baby potatoes in an even layer on the bottom of the dish. Drizzle with 1 tablespoon of the olive oil and season lightly with salt and black pepper if you like. Toss right in the dish so they’re coated, then spread them back into a single layer.

Lay the chicken thighs over the potatoes in a snug, even layer. If any pieces are thick on one end, tuck them so they cook more evenly. Sprinkle a little more salt and pepper over the chicken if using.

Scatter the thick onion slices all over and around the chicken, tucking some down between pieces. These onions will soften and help build that sweet, deeply browned layer on top.

In a small bowl, stir together the barbecue sauce and the remaining 1 tablespoon olive oil. Spoon or brush this mixture generously over the chicken and onions, letting it drip down over the potatoes. Try to cover most of the chicken so it can glaze and caramelize in the oven.

Cover the dish tightly with foil and bake for 25 minutes to let the potatoes steam and the chicken start to cook through.

Remove the foil and return the dish to the oven. Continue baking uncovered for 25–35 minutes, or until the chicken is cooked through (165°F in the thickest part), the potatoes are tender, and the top is bubbling and deeply caramelized in spots. If you want extra color, move the dish to the top rack for the last 5–10 minutes, watching closely so the sugars in the sauce don’t burn.

Let the dish rest on the counter for 5–10 minutes. You should see a glossy, heavily caramelized layer of chicken, onions, and sauce across the top, with steam rising from the edges. Spoon down through the layers to serve, making sure everyone gets some of the browned bits, potatoes, and juices from the bottom.

You can swap the chicken thighs for boneless pork chops or thick-cut smoked sausage links, but keep in mind that very lean cuts can dry out while the top caramelizes, so check them a little earlier. Sweet potatoes are lovely in place of baby potatoes; just cut them into chunks about 1 inch so they cook through. If you prefer less sweetness, choose a tangier barbecue sauce or mix it half-and-half with tomato sauce. For a bit of heat, stir a pinch of red pepper flakes or a spoonful of hot sauce into the barbecue sauce before brushing it on. If you only have a metal pan instead of stoneware, reduce the final uncovered time by about 5 minutes and watch the edges, since metal can brown faster. Food safety notes: Always thaw chicken completely in the refrigerator, never on the counter. Keep raw chicken and its juices away from other ingredients and wash your hands, cutting boards, and utensils well after handling it. Use a meat thermometer to ensure the chicken reaches 165°F in the thickest part. Let leftovers cool slightly, then refrigerate within 2 hours, and reheat until hot all the way through before eating.