Sunny Day Supper: Just 3 ingredients. I make it when I want an effortless dish that practically cooks itself while I enjoy the weather.

This is my go-to Sunny Day Supper when I want something that basically takes care of itself while I’m out in the backyard with a book. It’s a 3-ingredient, oven-baked chicken dish with a shiny amber, sticky caramelized coating that clings to every little roasted fiber of the meat. The idea came from those old-school Midwest baked chicken recipes that use a sweet bottled sauce and just let the oven do all the work. You toss everything together on a metal baking sheet, slide it into the oven, and by the time you’re done enjoying the weather, you’ve got a pan of glossy, caramelized, ridiculously easy chicken ready to eat.

I usually serve this sticky caramelized chicken with something equally low-effort: a green salad mix from a bag, microwaved frozen veggies, or roasted potatoes that can share the oven rack. Buttered rice or couscous is great for soaking up the extra sauce that collects in the corners of the pan. If you want to lean into the sunny-day vibe, add corn on the cob and sliced fresh tomatoes with a sprinkle of salt. For drinks, light iced tea or sparkling water with lemon keeps it simple and refreshing.

Servings: 4

2 to 2 1/2 pounds boneless, skinless chicken thighs

Preheat your oven to 400°F (200°C). Line a metal baking sheet with foil for easier cleanup, then lightly grease the foil or spray it with nonstick spray so the sticky sauce doesn’t cling too hard.

In a medium bowl, whisk together the honey barbecue sauce and soy sauce until smooth and shiny. It should look like a deep amber glaze.

Pat the chicken thighs dry with paper towels so the sauce sticks better. Place them on the prepared metal baking sheet in a single layer, leaving a little space between each piece.

Pour the sauce mixture over the chicken and turn each piece a couple of times to coat all sides thoroughly. Arrange the thighs smooth-side up so they roast evenly and look nice once glazed.

Slide the baking sheet into the preheated oven and bake for 20 minutes without touching it, letting the sauce start to bubble and thicken around the edges.

After 20 minutes, carefully pull the pan out and use a spoon or brush to baste the chicken with the thickening sauce from the pan. Return to the oven and bake another 10 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the coating is shiny and caramelized with sticky edges.

For extra caramelization, switch the oven to broil on high for 1 to 3 minutes at the very end, watching closely so the sugars don’t burn. You want deep amber, not blackened.

Remove the baking sheet from the oven and let the chicken rest for 5 minutes on the pan. The sauce will thicken even more as it cools slightly, clinging to the roasted fibers of the chicken. Serve straight from the pan, spooning any sticky sauce over the top.

You can swap the boneless, skinless chicken thighs for bone-in thighs or drumsticks; just increase the baking time by 10 to 15 minutes and double-check that the internal temperature reaches 165°F/74°C near the bone. If you only have chicken breasts, cut them into large strips or cutlets so they cook evenly and don’t dry out; start checking for doneness around 18 minutes. For a slightly less sweet version, use a regular barbecue sauce instead of honey barbecue, or replace a couple of tablespoons of the sauce with water or chicken broth to thin it out. To add a little kick without adding more ingredients, choose a spicy or smoky honey barbecue sauce. If you want to stretch the meal, toss chunks of firm vegetables (like carrots or bell peppers) in a spoonful of the sauce and scatter them around the chicken on the pan, knowing they may not caramelize quite as deeply but will still soak up good flavor. Food safety tips: Always keep raw chicken refrigerated until you’re ready to cook and wash your hands, cutting boards, and utensils thoroughly after handling it. Use a food thermometer to confirm the chicken reaches 165°F/74°C at the thickest part before serving. Don’t reuse any leftover marinade or pan juices that have not been fully cooked; the sauce left on the hot pan after baking is safe to spoon over the chicken because it has been heated thoroughly in the oven.