Found this in my grandmother's recipe box labeled 'company chicken 1968.' Made it for Father's Day and my husband requested it again.

This oven baked 4-ingredient chicken floridian is my cozy, no-fuss version of the “company chicken” I found in my grandmother’s old recipe box, dated 1968. It’s the kind of dish you pull out for Father’s Day, birthdays, or when you want something that feels special but doesn’t keep you in the kitchen all evening. Simple pantry staples and bright Florida-style citrus bake into a bronzed, sticky glaze over juicy chicken with crispy skin—very retro in spirit, but right at home on a busy weeknight table.

Serve this chicken straight from the baking dish with a big spoon for the pan juices. It’s wonderful with buttered rice or mashed potatoes to soak up the citrusy glaze, plus a simple green vegetable like steamed green beans, roasted broccoli, or a tossed salad. Warm dinner rolls or crusty bread are great for mopping up the sauce, and if you want to keep the Florida theme going, add a simple fruit salad with oranges or pineapple on the side.

Servings: 4

2 1/2 to 3 pounds bone-in, skin-on chicken pieces (breasts, thighs, or a mix)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish (a Pyrex-style dish works perfectly).

Pat the chicken pieces dry with paper towels so the skin can crisp. Arrange them in a single layer in the baking dish, skin side up, leaving a little space between pieces if you can.

In a small bowl or measuring cup, whisk together the orange juice, brown sugar, and melted butter until the sugar is mostly dissolved. It will smell like a sweet, buttery orange glaze.

Pour the citrus mixture evenly over the chicken, making sure each piece gets coated. Spoon a little extra over the tops of the pieces so the skin gets a head start on that bronzed color.

Place the dish in the preheated oven, uncovered. Bake for 25 minutes, then carefully spoon some of the pan juices over the chicken pieces to baste them.

Continue baking for another 20 to 30 minutes, basting once more, until the chicken is cooked through, the skin is a deep golden brown, and the pan juices have thickened into a shiny glaze. Total time will be about 45 to 55 minutes, depending on the size of your pieces.

Check for doneness by inserting an instant-read thermometer into the thickest part of the meat (not touching bone). It should read at least 165°F (74°C). If the chicken is done but you’d like a deeper color, you can move the dish to the top rack for the last 5 minutes.

Let the chicken rest in the pan for 5 to 10 minutes so the juices settle and the glaze thickens slightly more. Use a metal spatula or serving spoon to lift out the pieces, scraping up some of the sticky citrus glaze from the bottom of the dish to spoon over each serving.

For picky eaters, you can use only chicken breasts or only thighs, whichever your family prefers. If your kids are sensitive to sweetness, reduce the brown sugar to 1/4 cup and add a splash of water to keep the sauce from getting too thick. To lean into the Florida feel even more, add a few thin orange slices on top of the chicken before baking (this technically adds another ingredient, but it’s a pretty touch for company). For a little tang, you can swap 1/4 cup of the orange juice for lemon juice, which balances the sweetness nicely. If you prefer boneless, skinless chicken breasts, keep the same glaze but reduce baking time to 25–35 minutes and cover loosely with foil for the first 15 minutes to keep them from drying out; remove the foil at the end to let the glaze thicken. Food safety tips: Always wash your hands, cutting board, and any utensils that touch raw chicken with hot, soapy water. Make sure the chicken reaches an internal temperature of at least 165°F (74°C) measured at the thickest part, away from the bone. Don’t reuse any leftover marinade or pan juices that have not been fully cooked; only serve the sauce that has baked with the chicken in the oven. Refrigerate leftovers within 2 hours, and reheat until steaming hot before serving.