Flag Day Feast: Just 5 simple ingredients. I make it when I want dinner handled hours ahead of the parade.

This Flag Day Feast is my go-to when I want dinner handled hours before the parade even starts. It’s a simple, 5-ingredient baked chicken and potatoes dish that goes into the oven in one pan and comes out with a glistening, bubbling golden crust and a glossy, speckled amber sauce. It’s the kind of cozy, all-in-one meal I grew up with here in the Midwest—hearty, unfussy, and perfect for feeding a hungry family after a long day of small-town festivities.

Serve this straight from the ceramic baking dish with a big spoon so everyone can scoop up chicken, potatoes, and plenty of that glossy sauce. I like to add a simple green side, like steamed green beans or a tossed salad, to balance the richness. Warm dinner rolls or buttered corn on the cob fit the Flag Day theme nicely and help soak up the extra sauce. For a festive touch, set the table with red, white, and blue napkins and maybe a bowl of cut strawberries and blueberries for dessert.

Servings: 4-6

2 pounds boneless, skinless chicken thighs

Preheat your oven to 400°F (200°C). Lightly grease a medium to large ceramic baking dish so nothing sticks.

Pat the chicken thighs dry with paper towels so they brown better, then set them aside on a plate.

In a large bowl, toss the halved baby potatoes with the olive oil and garlic-herb seasoning blend until everything is well coated.

Spread the seasoned potatoes in an even layer in the bottom of the ceramic baking dish, making sure they’re mostly in a single layer so they roast instead of steam.

Nestle the chicken thighs on top of the potatoes, spacing them out so each piece has a little room. This helps them cook evenly and develop that golden, bubbling crust.

Pour the honey barbecue sauce evenly over the chicken and potatoes. Use the back of a spoon to spread it so the chicken is well coated and some sauce drips down onto the potatoes. This will turn into a glossy, speckled amber sauce as it bakes.

Cover the baking dish tightly with foil and bake for 25 minutes to help the chicken cook through and the potatoes start to soften.

Carefully remove the foil (watch for steam), then return the dish to the oven and bake uncovered for another 25–30 minutes, or until the chicken is cooked through (165°F in the thickest part) and the potatoes are tender.

For an extra glistening, bubbling golden crust, turn the oven to broil for 3–5 minutes at the end, keeping a close eye so the sauce caramelizes and bubbles but does not burn.

Let the dish rest for about 5–10 minutes before serving so the sauce thickens slightly and the steam settles. Serve hot, scooping plenty of the glossy sauce over each portion.

For picky eaters, choose a milder, sweeter barbecue sauce and skip any sauce labeled “spicy.” You can also separate a few plain chicken pieces before adding the sauce and just drizzle them lightly so kids who don’t like “saucy” food still have something they enjoy. If your family prefers white meat, swap the chicken thighs for boneless, skinless chicken breasts; just check for doneness a bit earlier, as breasts can dry out faster. For a slightly lighter version, use a reduced-sugar barbecue sauce and cut the olive oil back to 3 tablespoons, adding a splash of chicken broth if the pan looks too dry. You can also add a patriotic touch by tossing in red-skinned potatoes and a handful of peeled potato chunks for a mix of colors. Food safety tips: Always wash your hands and any surfaces or utensils that touch raw chicken with hot, soapy water. Make sure the chicken reaches an internal temperature of 165°F (74°C) in the thickest part before serving. Don’t leave the baked dish out at room temperature for more than 2 hours; refrigerate leftovers promptly in shallow containers and eat within 3–4 days, reheating until hot and bubbly before serving again.