This is my go-to grad party casserole when I need something that feels a little special but still fits into a busy week: just 5 ingredients, all dumped into a big baking dish and roasted until a deep, umami-rich crust forms and the caramelized juices pool around the edges. Think of it as a cross between a roast and a casserole—no fancy techniques, no browning on the stove, just the oven doing all the work while you clean up the house or wrap gifts. It was born out of a hectic graduation open house where I needed to feed a crowd with almost no hands-on time, and it’s been on repeat ever since.
Serve this savory, saucy chicken-and-potato casserole straight from the stone or ceramic baking dish with a big spoon so everyone can scoop up the crispy bits and caramelized juices. It’s great with a simple green salad, coleslaw, or a tray of raw veggies and ranch if you’re hosting a crowd. Warm dinner rolls or garlic bread are perfect for soaking up the pan juices, and if you want to stretch it even further, spoon the chicken and potatoes over buttered egg noodles or rice.
5-Ingredient Umami Crust Grad Party CasseroleServings: 10-12
Ingredients
5 lb boneless skinless chicken thighs, trimmed
3 lb baby gold potatoes, halved
1 cup low-sodium soy sauce
1 cup brown sugar, packed
1/2 cup unsalted butter, melted
Directions
Preheat your oven to 400°F (200°C). Lightly grease a large stone or ceramic 9x13-inch (or larger) baking dish so the juices don’t stick too hard.
Spread the halved baby potatoes in an even layer on the bottom of the baking dish. No need to peel—just rinse and dry them well so they roast instead of steam.
Lay the chicken thighs in a single, snug layer over the potatoes. It’s fine if they touch; you just don’t want them stacked on top of each other.
In a medium bowl, whisk together the soy sauce and brown sugar until the sugar mostly dissolves. Slowly whisk in the melted butter until you have a glossy, thin sauce.
Pour the sauce evenly over the chicken and potatoes, making sure everything gets coated. Use a spoon to nudge the sauce into the corners and under a few pieces of chicken so the potatoes catch some too.
Cover the baking dish tightly with foil and bake for 30 minutes. This helps everything cook through and start releasing those flavorful juices.
Remove the foil, baste the chicken and potatoes with the pan juices, and return the dish to the oven uncovered. Bake for another 35–45 minutes, basting once or twice more, until the chicken is very tender, the potatoes are soft, and a deep, sticky, umami-rich crust has formed on top with caramelized juices bubbling around the edges.
For an extra caramelized crust, switch the oven to broil for 2–4 minutes at the end, watching closely so the sugars don’t burn. You’re looking for dark, glossy, slightly charred edges on the chicken and thickened juices.
Let the casserole rest for at least 10 minutes before serving so the bubbling juices settle and thicken slightly. Use a large spoon to serve, making sure everyone gets some of the crusty bits and pooled sauce from the bottom.
Variations & Tips
To make this ahead for a party, assemble the casserole earlier in the day, cover, and refrigerate for up to 8 hours, then bake as directed, adding 5–10 extra minutes if it’s going straight from the fridge to the oven. You can swap the chicken thighs for bone-in, skin-on thighs or drumsticks; just add 10–15 minutes to the uncovered bake time and check that the internal temperature reaches 165°F (74°C). If you prefer less sweetness, reduce the brown sugar to 3/4 cup and add a splash of water to keep the sauce from getting too salty. For a slightly lighter version, use 1/4 cup butter plus 1/4 cup neutral oil instead of all butter. To scale this up for a big grad party, use two large baking dishes and rotate them halfway through baking. Food safety tips: Always thaw chicken completely in the refrigerator, not on the counter. Keep raw chicken and its juices away from other ingredients and surfaces, and wash your hands, cutting boards, and utensils with hot soapy water after handling. Use a meat thermometer to confirm the thickest part of the chicken reaches 165°F (74°C) before serving, and don’t leave the casserole at room temperature for more than 2 hours during a party (1 hour if it’s very warm); keep it in a warm oven set to 200°F (93°C) between servings if needed.
