Found this in my grandmother's recipe box dated 1962. She made it for every special occasion and now I know why.

This oven-baked 4-ingredient chicken imperial is straight out of a 1962 recipe card—the kind written in fountain pen and dotted with butter stains. My grandmother made it for every special occasion because it felt elegant but required almost no fuss: chicken pieces baked in a shallow Pyrex dish under a rich, buttery, herb-kissed glaze that caramelizes at the edges. It’s the sort of Midwestern dinner-party classic that tastes like it took all afternoon, even though you can get it into the oven in about 10 minutes.

Serve this chicken imperial straight from the Pyrex dish at the center of the table; it’s meant to be a bit rustic and family-style. The buttery pan juices are wonderful spooned over simple sides like buttered egg noodles, mashed or roasted potatoes, or plain white rice. On the vegetable side, think 1960s dinner party: green beans almondine, steamed broccoli, or a crisp iceberg salad with a tangy vinaigrette. A dry white wine, like a Chardonnay or Pinot Grigio, or a light lager pairs nicely with the rich glaze.

Servings: 4

3 pounds bone-in, skin-on chicken pieces (thighs and drumsticks work best)

Preheat your oven to 375°F (190°C). Set a rack in the center of the oven. Have a rectangular glass baking dish (about 9x13 inches) ready; no need to grease it since the sauce is rich in fat.

Pat the chicken pieces very dry with paper towels. This helps the skin take on color and allows the glaze to cling. Arrange the chicken in a single layer in the baking dish, skin side up, leaving a bit of space between pieces so the heat can circulate.

In a small bowl, whisk together the melted butter, mayonnaise, dried mixed herbs, and a pinch of salt until smooth and emulsified. It will look like a pale, glossy sauce—this is your imperial-style coating.

Spoon the butter-mayo-herb mixture evenly over the chicken pieces, then use the back of the spoon or a pastry brush to spread it so each piece is generously coated, especially the tops. Let any extra drip into the bottom of the dish; it will baste the chicken as it bakes.

Place the baking dish in the preheated oven and bake, uncovered, for 45 to 55 minutes, or until the chicken skin is golden and glazed, the edges of the sauce are caramelized, and the internal temperature of the thickest piece reaches 165°F (74°C). About halfway through baking, carefully spoon some of the buttery juices from the bottom of the dish over the chicken to encourage an even, glossy coating.

If the chicken is cooked through but you’d like a deeper golden color, switch the oven to broil for 2 to 3 minutes, watching closely so the glaze doesn’t scorch. The top should be richly browned with slightly crisp, caramelized edges.

Remove the dish from the oven and let the chicken rest for 5 to 10 minutes. This allows the juices to settle and the glaze to thicken slightly. Serve the chicken directly from the Pyrex dish, using a serving fork or tongs to lift out each juicy, golden piece and spooning some of the buttery herb sauce over the top.

Because this recipe is only four ingredients, each one matters. Use good-quality butter and a full-fat mayonnaise for the best texture and flavor; low-fat mayo can break under high heat. If you don’t have a pre-blended dried herb mix, you can make your own with 2 teaspoons dried parsley, 2 teaspoons dried tarragon, 2 teaspoons dried chives, and 2 teaspoons dried thyme, then measure out 2 tablespoons of that blend. For a slightly tangier, more modern twist that still feels true to the 1960s roots, you can stir 1 to 2 teaspoons of fresh lemon juice into the butter-mayo mixture (this technically adds a fifth ingredient, but it doesn’t change the spirit of the dish). You can also swap in bone-in, skin-on chicken breasts, but watch the cooking time; they may reach 165°F a bit sooner, especially if they’re on the smaller side. If the tops are browning too quickly before the chicken is cooked through, tent the dish loosely with foil and continue baking until done. For a more intensely caramelized surface, increase the oven to 400°F for the last 10 minutes of baking. Food safety tips: Always start with fully thawed chicken; baking from frozen leads to uneven cooking and potential food safety issues. Keep raw chicken and its packaging away from ready-to-eat foods, and wash your hands, cutting boards, and utensils thoroughly with hot, soapy water after handling raw poultry. Use an instant-read thermometer inserted into the thickest part of the meat, avoiding the bone, to confirm the chicken has reached at least 165°F (74°C). Refrigerate leftovers within 2 hours of cooking, and reheat to 165°F before serving again. Because this dish contains mayonnaise and butter, do not leave it at room temperature for extended periods on a buffet; keep hot or chill promptly.