Memorial Day Weekend Winner: Just 5 ingredients. I make it when I want a hearty dinner handled hours ahead of the family gathering.

This is the kind of Memorial Day weekend chicken I lean on when the house is full, the grill is already spoken for, and I want the main dish handled hours before anyone pulls into the driveway. It’s just five ingredients, all baked together in one metal pan until the chicken is bronzed, the fat is gently bubbling, and the whole kitchen smells like Sunday suppers from years ago. The method comes straight out of the old Midwestern church cookbooks: simple seasoning, low fuss, and enough hands-off oven time that you can sit on the porch and listen to the birds while supper takes care of itself.

I like to serve this oven chicken with a big bowl of buttered mashed potatoes or potato salad, something to soak up those pan juices. A simple green bean casserole or steamed green beans with a pat of butter feels right at home next to it, along with a crisp lettuce salad if it’s warm out. Warm dinner rolls or thick slices of white bread are perfect for sopping up the rendered fat and drippings in the pan. For Memorial Day, round it out with corn on the cob, baked beans, and a plate of sliced watermelon for a spread that feels both easy and abundant.

Servings: 6

4 to 5 lb bone-in, skin-on chicken pieces (legs, thighs, or bone-in breasts)

Heat the oven to 375°F (190°C). Lightly grease a metal baking pan (9x13-inch or similar) with a little oil or butter so the chicken doesn’t stick and the drippings stay in the pan.

Pat the chicken pieces very dry with paper towels. This helps the skin roast up golden and keeps it from steaming in the oven.

In a small bowl, stir together the salt, pepper, and garlic powder. This simple mix is your all-purpose seasoning for the whole pan.

Place the chicken pieces in the prepared metal pan, skin side up, leaving a bit of space between each piece so the heat can circulate and the fat can render properly.

Drizzle the oil or melted butter evenly over the chicken pieces, making sure each one gets a light coating so the skin can crisp and glisten as it roasts.

Sprinkle the seasoning mixture evenly over all sides of the chicken, finishing with a little extra on the skin side. Use your hands if you like to gently press the seasoning into the meat.

Slide the pan into the preheated oven, uncovered. Roast for 50 to 60 minutes, or until the chicken skin is deep golden, the fat is bubbling gently in the pan, and the juices run clear when you pierce the thickest piece.

Check for doneness with an instant-read thermometer inserted into the thickest part of the meat (not touching bone). Dark meat should reach at least 175°F for tenderness, and breasts at least 165°F for safety.

If you want extra color, move the pan to the top rack for the last 5 to 10 minutes, keeping an eye on it so the skin browns deeply without burning.

Let the chicken rest in the pan for 10 minutes before serving. The juices will settle, and the rendered fat and drippings in the metal pan will be perfect for spooning over each serving or mopping up with bread.

You can tuck this recipe into your routine and adjust it to whatever your pantry and guests demand. For a brighter flavor, squeeze a lemon over the chicken before roasting and scatter the squeezed halves in the pan (this won’t count as one of the core five if you treat it as a garnish). If your crowd likes a little heat, add 1/2 teaspoon of smoked paprika or a pinch of red pepper flakes to the seasoning mix. For a more herb-forward version, swap half of the garlic powder for dried thyme or dried Italian seasoning. If you prefer all dark meat, use only thighs and drumsticks; they stay juicier and can handle a few extra minutes in the oven, which helps the skin render and crisp. If using only bone-in breasts, check them earlier, around 40 to 45 minutes, so they don’t dry out. Line the pan with thick-cut onion slices or carrot chunks under the chicken if you’d like a built-in side dish that bastes in the drippings (this can push you over five ingredients, but it’s a nice option when you don’t mind stretching the rule). For food safety, always thaw chicken completely in the refrigerator, never on the counter, and avoid rinsing raw chicken, which can spread bacteria around the sink. Wash your hands, cutting board, and any utensils that touch raw chicken with hot, soapy water. Use a reliable thermometer to confirm the internal temperature reaches at least 165°F in the thickest part, and refrigerate leftovers within 2 hours, storing them in shallow containers so they cool quickly.