Found this in my grandmother's recipe box dated 1968. She served it every June when the family came to visit.

This oven baked 4-ingredient chicken magnolia is one of those old-school, no-fuss recipes that tastes like summer and family gatherings. I found a version of it in my grandmother’s recipe box dated 1968, with a note that she served it every June when everyone came to visit and the house was too hot to fuss over the stove. It’s just bone-in, skin-on chicken thighs baked in a sweet-tangy, slightly sticky glaze that caramelizes around the edges, with little flecks of dried herbs on top. Everything happens in one glass baking dish, which makes it perfect for a busy weeknight or for feeding a crowd without a lot of hands-on time.

Serve these caramelized chicken thighs straight from the glass baking dish with a big spoon for the pan juices. They’re perfect with buttered rice or mashed potatoes to soak up the sweet-tangy glaze, plus something green like steamed green beans or a simple lettuce salad. In true Midwestern June fashion, you can round out the table with corn on the cob, sliced tomatoes, or a fruit salad. Leftovers are great cold, pulled off the bone and tucked into sandwiches or served over mixed greens for an easy next-day lunch.

Servings: 4

2 1/2 to 3 pounds bone-in, skin-on chicken thighs (about 6–8 pieces)

Preheat your oven to 375°F (190°C). Lightly grease a 2- to 3-quart oval glass baking dish (or similar size) with a bit of oil or nonstick spray so cleanup is easier.

Pat the chicken thighs dry with paper towels and trim any excess skin or visible fat if you like. Arrange the thighs in a single snug layer in the glass baking dish, skin side up, leaving just a little space between pieces so the heat can circulate.

In a medium bowl, whisk together the French or Catalina dressing, apricot preserves, and dry onion soup mix until the preserves are mostly dissolved and the mixture looks smooth and glossy.

Pour the glaze evenly over the chicken thighs, spooning some on top of each piece and letting the rest settle around them in the dish. If using dried parsley or thyme, lightly sprinkle it over the tops for a speckled, herb-flecked look.

Bake the chicken uncovered for 25 minutes, then carefully baste by spooning some of the hot glaze from the bottom of the dish over the tops of the thighs. This helps the skin caramelize and keeps the meat juicy.

Return the dish to the oven and continue baking for another 20 to 30 minutes, basting once more if you have time, until the chicken skin is deep golden and caramelized, and the glaze is thick and bubbling around the edges. The internal temperature of the thickest part of the thighs should reach at least 165°F (74°C).

For extra-crisp, deeply caramelized skin like in the photo, switch the oven to broil for 2 to 3 minutes at the end of cooking, watching closely so the sugars in the glaze don’t burn. The glaze should look sticky with slightly darkened edges.

Remove the baking dish from the oven and let the chicken rest for 5 to 10 minutes so the juices settle and the glaze thickens a bit more. Serve the thighs straight from the glass dish with a serving fork or tongs, spooning some of the sweet-tangy pan sauce over each piece.

You can tweak this old-fashioned June favorite a few different ways while keeping it true to its 1960s roots. For a slightly less sweet version, use 1/2 cup apricot preserves and 1/4 cup orange marmalade, or swap in a zesty French dressing instead of a very sweet Catalina. If you prefer white meat, you can use bone-in, skin-on chicken breasts; just start checking for doneness around 30–35 minutes, as they can dry out more quickly—pull them when they reach 165°F in the thickest part. For a little kick, stir 1 teaspoon of prepared mustard or a pinch of red pepper flakes into the glaze (this would make it a 5-ingredient twist, but the base recipe stays the same). If you’re cooking ahead for a busy night, you can assemble the chicken and glaze in the dish up to 8 hours in advance and refrigerate, then bake straight from the fridge, adding about 5–10 extra minutes to the cook time. Food safety tips: Always wash your hands, cutting board, and any utensils that touch raw chicken with hot, soapy water. Use a separate cutting board for raw meat if possible. Make sure the chicken reaches at least 165°F (74°C) in the thickest part away from the bone. Don’t leave the cooked chicken out at room temperature for more than 2 hours (or 1 hour if it’s very warm); refrigerate leftovers promptly in a shallow container and eat within 3 to 4 days, reheating until steaming hot before serving.