Found this in my grandmother's recipe box dated 1962. She served it to the pastor every June and he always asked for seconds.

This oven baked 4-ingredient chicken Venetian is one of those quiet little treasures that used to live on handwritten cards in metal recipe boxes. My grandmother clipped it from a church newsletter back in 1962, penciled in a few notes, and it became her special June supper for when the pastor came by after Sunday service. The dish is simple as can be—bone-in chicken thighs nestled into a glass baking dish with tomatoes, a dry herb blend, and a drizzle of good oil—yet it comes out tasting like you fussed all afternoon. The skin turns golden and crisp, the tomatoes slump into a light sauce, and the whole kitchen smells like summer and Sunday best.

Serve these herb-crusted chicken thighs right from the baking dish with a big serving fork so everyone can spoon some of the pan juices and roasted tomatoes over their portion. They’re lovely with buttered egg noodles, mashed or roasted potatoes, or plain white rice to catch the sauce. A simple green salad or steamed green beans with a squeeze of lemon keeps the plate fresh. If you like bread on the table, a soft dinner roll or a slice of crusty Italian bread is perfect for mopping up every last bit of that tomato-herb juice.

Servings: 4

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

Heat your oven to 375°F (190°C). Lightly grease a rectangular glass baking dish (about 9x13 inches) with a little olive oil so the chicken doesn’t stick.

Pat the chicken thighs dry on all sides with paper towels. This helps the skin crisp up nicely in the oven. If using, sprinkle the chicken lightly with the salt and pepper on both sides.

In a medium bowl, stir together the diced tomatoes with their juices, the dry Italian seasoning, and the 3 tablespoons of olive oil until the herbs are evenly moistened.

Spoon about one-third of the tomato mixture into the bottom of the greased baking dish and spread it out in an even layer.

Arrange the chicken thighs in a single layer, skin side up, on top of the tomato layer. Try not to crowd them too tightly so the hot air can move around and help the skin crisp.

Spoon the remaining tomato mixture over and around the chicken, tucking tomato pieces between the thighs. Leave most of the skin exposed on top so it can brown and become golden and crispy.

Place the baking dish on the middle rack of the preheated oven. Bake, uncovered, for 45 minutes.

After 45 minutes, carefully pull the dish out just enough to baste: use a spoon to scoop some of the tomato-herb juices from the bottom of the dish and drizzle them over the meatier parts of the chicken (avoid soaking the skin too much). Return the dish to the oven.

Continue baking for another 15 to 25 minutes, or until the chicken skin is deep golden and crispy in spots, the tomatoes are soft and slightly caramelized at the edges, and the internal temperature of the thickest part of the thighs reaches at least 165°F (74°C). Total baking time is usually about 60 to 70 minutes.

When done, let the chicken rest in the hot dish on the counter for about 5 to 10 minutes. The juices will settle a bit, and the sauce will thicken slightly.

To serve, slide a sturdy silver or metal serving fork or spatula under each thigh, lifting it out with some of the roasted tomato pieces and pan juices dripping back into the dish. Spoon extra sauce over each serving if you like.

This old-fashioned recipe is meant to be forgiving and adaptable, just like the church-supper cooks who passed it around. If you don’t have canned diced tomatoes, you can use 3 to 4 cups of fresh tomatoes, chopped, with a pinch of extra salt. In place of a premixed Italian seasoning, you can make your own blend with dried basil, oregano, thyme, and a pinch of rosemary. For a slightly richer taste, drizzle an extra tablespoon of olive oil over the chicken just before baking, or tuck a small pat of butter under the skin of each thigh. If your family prefers white meat, you can use bone-in, skin-on chicken breasts; just watch the time and start checking for doneness around 40 minutes so they don’t dry out. For a little color and sweetness, scatter a few sliced onions or bell peppers into the tomato mixture, keeping the total vegetables to about 3 cups so the dish doesn’t get watery. Food safety tips: Always keep raw chicken refrigerated until you’re ready to cook, and wash your hands, cutting boards, and any utensils that touch the raw meat with hot, soapy water before using them for anything else. Pat the chicken dry with disposable towels and discard them right away. Bake the chicken until it reaches an internal temperature of at least 165°F (74°C) in the thickest part, not touching the bone; an instant-read thermometer is very helpful here. If you have leftovers, cool them slightly, then refrigerate within 2 hours in a shallow container. Reheat leftovers to at least 165°F before serving, and enjoy them within 3 to 4 days.