Scatter jarred sliced dill pickles and these 2 ingredients over raw chicken thighs into a casserole dish for a hearty dinner your family will demand on repeat

This oven-baked 4-ingredient Amish-style picnic pickle chicken is the kind of no-fuss, no-fancy-equipment dinner that feels tailor-made for busy weeknights and casual gatherings. It leans on a Midwestern pantry staple—jarred sliced dill pickles—for both moisture and tang, much like old-fashioned Amish picnic salads that rely on briny, sweet-sour flavors. Here, the pickle slices and a splash of their brine mingle with just two more ingredients over raw chicken thighs right in a casserole dish, creating a savory, slightly tangy pan sauce while the chicken roasts. It’s practical, economical, and family-friendly, with a flavor that tastes like it took more effort than it actually does.

Serve this pickle chicken straight from the casserole dish with simple, sturdy sides that can soak up the savory juices. Buttered egg noodles, mashed or roasted potatoes, or a warm rice pilaf all work beautifully. A crisp green salad with a creamy dressing, or a classic coleslaw, echoes that picnic feel and balances the richness of the chicken. For a more casual spread, offer soft dinner rolls or sliced baguette for dipping into the pickle-y pan sauce, plus steamed green beans or roasted carrots for color and crunch.

Servings: 4

2 pounds bone-in, skin-on chicken thighs (about 4–6 pieces)

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch casserole dish or similar baking dish.

Pat the chicken thighs dry with paper towels. This helps the seasoning stick and encourages browning. Arrange the raw chicken thighs in a single layer in the casserole dish, skin side up. Sprinkle the salt and pepper evenly over the chicken.

In a small bowl, whisk together the mayonnaise and yellow mustard until smooth. This simple mixture will melt into a tangy, creamy coating and pan sauce as the chicken bakes.

Using a spoon or your hands, dollop and spread the mayonnaise-mustard mixture evenly over the tops of the raw chicken thighs, coating the skin and exposed meat. It does not need to be perfect—just make sure each piece has some of the mixture.

Scatter the jarred sliced dill pickles generously over and around the coated raw chicken thighs in the casserole dish. Let some pickle slices rest directly on top of the chicken and some fall into the spaces between pieces. Pour about 1/4 cup of the pickle brine from the jar around the chicken in the bottom of the dish (avoid rinsing off the coating).

Place the casserole dish on the middle rack of the preheated oven. Bake, uncovered, for 40–50 minutes, or until the chicken thighs are cooked through and the skin is lightly browned. The internal temperature should reach at least 165°F (74°C) when checked with an instant-read thermometer in the thickest part of the meat, not touching bone.

If you’d like deeper browning on the skin, move the dish to the top rack and broil on high for 2–3 minutes at the end of cooking, watching closely so the mayonnaise-mustard coating and pickles do not burn.

Remove the casserole dish from the oven and let the chicken rest for 5–10 minutes. The pickles will be soft and tangy, and the bottom of the dish will hold a flavorful, slightly creamy pan sauce. Serve the chicken thighs hot, spooning some of the pickles and juices over each portion.

For a touch of sweetness in the style of some Amish picnic salads, you can swap half of the dill pickles for bread-and-butter pickles or add 1–2 teaspoons of sugar or honey to the mayonnaise-mustard mixture. If you prefer a stronger tang, increase the pickle brine to 1/3 cup and reduce the added salt slightly, since the brine is already salty. Boneless, skinless thighs can be used; reduce baking time to about 25–30 minutes and check for doneness early, as they dry out more quickly than bone-in pieces. For extra flavor, sprinkle 1 teaspoon of smoked paprika or garlic powder over the chicken before adding the mayonnaise-mustard mixture. If you enjoy a bit of heat, add 1–2 teaspoons of hot sauce or a pinch of red pepper flakes to the mayo-mustard mixture. Food safety tips: Always keep raw chicken refrigerated until you are ready to cook, and avoid letting it sit at room temperature for extended periods. Use separate cutting boards and utensils for raw chicken, and wash your hands, knives, and any surfaces that come into contact with the raw meat or its juices with hot, soapy water. Do not reuse any leftover mayonnaise-mustard mixture that has touched raw chicken. Ensure the chicken reaches an internal temperature of at least 165°F (74°C) before serving. Refrigerate leftovers within 2 hours in a shallow container, and reheat thoroughly to at least 165°F (74°C) before eating.