May Evening Comfort: Just 5 ingredients. Perfect for when you want a low-effort dinner before the busy long weekend starts.

This is my go-to May evening comfort dish when I’m staring down a busy long weekend and just want something cozy without a lot of effort or dishes. It’s a 5-ingredient, toss-it-in-a-glass-dish-and-bake kind of meal that comes out bubbling hot with a golden, glistening top. Think of it as a shortcut roasted chicken and potatoes casserole—no fancy techniques, just simple pantry staples doing their thing in the oven while you catch up on life. The Midwest in me loves that it feels like a Sunday supper, but it’s totally doable on a random Thursday night in May.

Serve this straight from the glass casserole dish with a big spoon, letting everyone scoop out some of the roasted chicken, potatoes, and caramelized onions. I like to add something fresh and crunchy on the side, like a simple green salad with a tangy vinaigrette or raw veggies and ranch from the fridge. Warm dinner rolls or buttered toast are great for soaking up the garlicky juices at the bottom of the dish. If you want to stretch it a bit, serve over steamed green beans or frozen peas tossed with a little butter and salt.

Servings: 4

1.5 lbs boneless, skinless chicken thighs, trimmed

Preheat your oven to 400°F (200°C). Grab a 9x13-inch glass casserole dish so you can roast and serve in the same pan.

Add the halved baby gold potatoes and onion wedges to the glass dish. Drizzle with about half of the olive oil and sprinkle with about half of the garlic salt. Toss right in the dish until everything is lightly coated and spread into an even layer.

Pat the chicken thighs dry with paper towels so they roast instead of steam. Lay them on top of the potatoes and onions in a single layer.

Drizzle the remaining olive oil over the chicken and sprinkle with the rest of the garlic salt. Use your hands or a spoon to lightly rub the seasoning over the tops so everything has a glossy, even coat of oil and seasoning.

Roast uncovered in the preheated oven for 35–45 minutes, until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the potatoes are tender when pierced with a fork. The top should look glistening and golden, with some browned edges on the potatoes and onions.

For extra color, if needed, turn the oven to broil on high for 2–3 minutes at the end, watching closely so the top gets a deeper golden crust without burning.

Remove the casserole dish from the oven and let it rest for 5–10 minutes. You’ll see steam rising and the juices bubbling down in the bottom of the pan—perfect for spooning over each serving. Serve hot straight from the glass dish.

You can easily tweak this to fit what you have on hand while keeping it a low-effort, 5-ingredient dinner. Swap boneless, skinless chicken thighs for boneless, skinless chicken breasts; just start checking for doneness around 30 minutes so they don’t dry out. If you only have regular russet or red potatoes, cut them into 1-inch chunks and keep the roasting time about the same, checking tenderness with a fork. For extra flavor without adding more ingredients, use garlic salt with herbs or a seasoned garlic salt blend. If you want a bit of brightness at the table, serve with lemon wedges (not counted as an ingredient since it’s optional) to squeeze over the top. To make cleanup even easier, lightly grease the glass dish before adding everything, or line with parchment that’s safe for high heat, though you may lose a little of that deep browning. Food safety tips: Always wash your hands and any surfaces or utensils that touch raw chicken before using them with cooked food. Use a food thermometer to confirm the chicken reaches 165°F/74°C in the thickest part. Let leftovers cool slightly, then refrigerate within 2 hours in shallow containers; reheat until steaming hot before eating. This dish reheats well the next day for a quick lunch or another easy dinner during the long weekend.