My neighbor brought this over for a summer potluck and I had to get the recipe immediately

This oven baked 3-ingredient blueberry balsamic chicken is one of those happy little accidents that turns into a potluck legend. My neighbor walked across the yard with a white casserole dish of glossy, deep purple–glazed chicken thighs for a summer potluck, and the second I tasted it I asked for the recipe. It’s sweet-tangy, a little jammy from the burst blueberries, and the chicken stays wonderfully juicy in the oven. With just chicken thighs, blueberry jam, and balsamic vinegar, it’s simple enough for a busy weeknight but pretty enough to share with friends on the patio.

This chicken is lovely with simple sides that soak up the extra sauce: buttered rice, mashed potatoes, or a warm quinoa salad all work nicely. For a lighter summer plate, pair it with grilled corn, a green salad with feta, or roasted green beans. A crusty baguette is great for swiping through the blueberry balsamic juices in the bottom of the dish, and if you enjoy wine, a light red like pinot noir or a chilled rosé complements the sweet-tangy glaze.

Servings: 4

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

Preheat your oven to 400°F (200°C). Lightly grease a medium to large white casserole dish (oval or rectangular) with nonstick cooking spray or a little oil. You want the chicken to fit in a single snug layer without overlapping too much so the glaze can cling and caramelize.

Pat the chicken thighs dry with paper towels. If you like, sprinkle both sides lightly with the kosher salt and black pepper. This isn’t strictly necessary because the jam and balsamic have plenty of flavor, but a little seasoning helps the chicken itself shine.

Arrange the chicken thighs skin-side up in the prepared casserole dish. Tuck them in close so they look cozy but not stacked on top of each other. This is what gives you that pretty, tight, family-style presentation.

In a small bowl, whisk together the blueberry jam and balsamic vinegar until smooth and pourable. It should look like a thick, glossy sauce. If your jam is very stiff, warm it in the microwave for 10–15 seconds to loosen it before whisking.

Spoon or pour the blueberry balsamic mixture evenly over the chicken thighs, making sure each piece is well coated. Use the back of the spoon to spread the glaze over the tops and sides. Let a little sauce pool in the bottom of the dish; it will turn into a delicious, spoonable pan sauce as it bakes.

If using fresh blueberries, scatter them over and around the chicken thighs. They’ll burst and wrinkle in the oven, giving you that pretty, rustic look with pops of whole berries on top of the golden, glazed chicken.

Place the casserole dish on the middle rack of the preheated oven. Bake for 35–45 minutes, depending on the size of your chicken thighs. About halfway through the baking time (around 20 minutes), carefully spoon some of the sauce from the bottom of the dish back over the chicken to deepen the glaze and color.

The chicken is done when the skin is deep golden in spots, the glaze is thick and bubbling around the edges, and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh without touching the bone. If the chicken needs more color, you can switch the oven to broil for 2–3 minutes at the end, watching closely so the sugars in the jam don’t burn.

Remove the dish from the oven and let the chicken rest for 5–10 minutes. The bubbling sauce will settle into a shiny blueberry balsamic reduction. Before serving, spoon some of that deep purple sauce and the burst blueberries over the tops of the thighs so they look glossy and inviting, just like a potluck showpiece.

Serve the chicken straight from the casserole dish at the table or potluck. Make sure to offer a spoon for the extra sauce in the bottom so everyone can drizzle it over their chicken and any sides.

For picky eaters, you can use a milder jam such as mixed berry or even grape if blueberry feels too bold; the color will still be pretty and the flavor familiar. If your kids are sensitive to tangy flavors, reduce the balsamic vinegar to 3 tablespoons and add an extra spoonful of jam to keep things more on the sweet side. For a little heat for the grown-ups, stir 1/4 teaspoon red pepper flakes or a pinch of cayenne into the blueberry balsamic mixture before baking. If you prefer boneless, skinless chicken thighs, reduce the baking time to about 25–30 minutes and skip broiling unless you want extra color—boneless pieces can dry out more quickly, so check the internal temperature early. You can also make this with chicken drumsticks; use the same temperature and bake 40–45 minutes, or until they reach 165°F (74°C). For a slightly fancier version, sprinkle crumbled goat cheese or feta over the chicken right before serving; the tangy cheese plays very nicely with the sweet glaze. Food safety tips: Always wash your hands and any surfaces that touch raw chicken with hot, soapy water. Use a separate cutting board for meat if possible. Do not reuse any marinade or sauce that has been in contact with raw chicken unless it has been boiled; in this recipe, all the sauce bakes along with the chicken, so it reaches a safe temperature. Use an instant-read thermometer to ensure the chicken reaches 165°F (74°C) at the thickest part away from the bone. Refrigerate leftovers within 2 hours of cooking in a shallow container, and reheat until hot all the way through before eating.