May Evening Easy Meal: Only 4 ingredients. I throw this together when I want a comforting supper with practically zero cleanup.

This 4-ingredient oven chicken is my go-to May evening easy meal when I’m tired from work but still want something cozy and homemade. Everything bakes together in one ceramic dish until the chicken turns into a glistening, golden roasted mass with a deeply caramelized, bubbly crust. Cleanup is basically just rinsing the pan, which is exactly what I need on those nights when the dishwasher is already full and my energy is not. It’s not fancy or fussy—just simple, comforting Midwest-style cooking that feels special for how little effort it takes.

I usually serve this chicken with something equally low-effort: a bagged salad mix, microwaved green beans, or roasted baby carrots that can share the oven rack. Buttered egg noodles, mashed potatoes, or a pouch of microwave rice are perfect for soaking up the caramelized pan juices. If you want to stretch it, shred leftover chicken over mixed greens the next day, or tuck slices into a sandwich with a swipe of mayo and a few pickle chips.

Servings: 4

2 to 2.5 pounds bone-in, skin-on chicken thighs (about 4–6 pieces)

Preheat your oven to 400°F (200°C). Lightly spray or oil a medium ceramic baking dish, just enough to keep things from sticking. This is your only pan, so pick one that can go straight to the table.

Pat the chicken thighs dry with paper towels and arrange them in a single layer, skin side up, in the baking dish. If any pieces are very large, tuck them toward the edges so they get plenty of heat.

In a small bowl, stir together the mayonnaise, grated Parmesan cheese, and garlic powder until you have a thick, smooth paste. This is your magic 3-ingredient coating that turns into that glistening, golden, bubbly crust.

Using a spoon or spatula, spread the mayo-Parmesan mixture evenly over the top of each chicken thigh, focusing on the skin side. You want a generous, even layer; it will melt, caramelize, and form that deeply browned roasted mass on top as it bakes.

Sprinkle the coated chicken lightly with kosher salt and black pepper if using. The Parmesan is salty already, so go easy—this is just to balance everything out.

Slide the baking dish into the preheated oven and bake, uncovered, for 35 to 45 minutes, or until the chicken is cooked through and the top is deeply golden and bubbly. The edges of the sauce should be sizzling and caramelized, and the thickest part of the chicken should reach 165°F (74°C) on an instant-read thermometer.

If the chicken is cooked through but you want an even more caramelized crust, switch the oven to broil for 2 to 3 minutes, watching closely so it doesn’t burn. You’re aiming for a glistening, golden roasted mass with dark, crisp spots on top and bubbling edges around the sides of the dish.

Let the chicken rest in the baking dish for 5 to 10 minutes before serving. The juices will settle, and the sauce will thicken just enough to spoon over each piece. Serve straight from the ceramic dish for that cozy, family-style feel and enjoy the practically zero cleanup.

To keep this truly a 4-ingredient recipe, the core ingredients are chicken thighs, mayonnaise, Parmesan, and garlic powder; salt, pepper, and oil are treated as optional basics. You can swap chicken thighs for drumsticks or bone-in, skin-on chicken breasts, but if using breasts, increase the bake time slightly and check for doneness with a thermometer so they don’t dry out. For a lighter version, you can use light mayonnaise, but the crust may brown a bit less. If you like a little kick, add a pinch of paprika or red pepper flakes to the mayo mixture (this technically adds another ingredient, but it’s a fun twist). For extra convenience on busy nights, you can assemble the dish in the morning: coat the chicken, cover the baking dish, and refrigerate up to 8 hours, then bake straight from the fridge, adding a few extra minutes to the cook time. Food safety tips: Always wash your hands and any surfaces that touched raw chicken with hot, soapy water. Use a separate cutting board for raw meat if you’re prepping anything else. Make sure the chicken reaches an internal temperature of 165°F (74°C) in the thickest part away from the bone before serving. Refrigerate leftovers within 2 hours and use them within 3 to 4 days, reheating until hot all the way through.