Got this 3 ingredient dinner secret from my Amish neighbor and the savory flavor is beyond amazing. You will want to make this every week

This oven baked 3-ingredients Amish black pepper chicken is one of those quiet little treasures that comes from living close to the land and close to your neighbors. My Amish neighbor shared this with me years ago, almost in passing, like it was no big secret. But mercy, once it hit my table, I knew it was something special. Just chicken thighs, plenty of cracked black pepper, and good old salted butter — that’s it. The oven does the rest, turning everything into juicy, golden-brown pieces of chicken swimming in peppery, buttery juices. It’s the kind of humble, savory flavor that reminds me of Sunday dinners on the farm: simple ingredients, honest cooking, and a recipe you’ll find yourself making week after week.

Serve this black pepper chicken straight from the glass casserole dish, spooning those rich buttery juices over the meat right at the table. It’s wonderful with creamy mashed potatoes or buttered egg noodles to soak up every drop, and a simple side of green beans, peas, or a tossed salad keeps it feeling like a good, balanced farmhouse meal. Warm dinner rolls or a thick slice of country bread are perfect for sopping up the pan juices. If you like, add a side of coleslaw or sliced garden tomatoes in the summer to brighten up the plate.

Servings: 4

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

Preheat your oven to 400°F (200°C). Set a glass 9x13-inch casserole dish on the counter so it’s ready for the chicken.

Pat the chicken thighs dry with paper towels. This helps the skin roast up nicely and lets the pepper cling better.

Arrange the chicken thighs in a single layer in the glass casserole dish, skin side up. Tuck them in close, but don’t stack them.

Slowly pour the melted salted butter over the chicken thighs, making sure each piece gets a good share. Tilt the dish gently so the butter runs underneath the pieces as well.

Sprinkle the cracked black pepper generously over the chicken, focusing especially on the tops of the thighs. Use the full amount if you like a bold pepper bite; use the lower end if you prefer it a little milder, but remember this dish is meant to be very pepper-forward.

Do not cover the dish. Place it on the middle rack of the preheated oven and bake for 35 to 45 minutes, or until the chicken skin is deep golden brown, the pepper looks toasty and speckled, and the juices run clear when you pierce the thickest part of a thigh. The butter and chicken juices will mingle into a rich, peppery sauce in the bottom of the dish.

If you’d like the skin extra crisp and dark around the edges, you can switch the oven to broil for the last 2 to 3 minutes, watching carefully so it doesn’t burn. The pepper should look almost black in spots and the butter juices will be bubbling.

Remove the dish from the oven and let the chicken rest for about 5 minutes so the juices settle. Spoon some of the buttery black pepper juices over the tops of the thighs before serving, and bring the whole glass dish to the table for a simple, homey presentation.

For a slightly different richness, you can use half salted butter and half chicken drippings saved from another roast, but keep the total fat amount the same so the chicken still bakes up juicy. If your family prefers a little less heat, use 2 tablespoons of cracked black pepper and add a light sprinkle of regular table salt over the chicken before baking; the flavor will still be savory and comforting without as strong of a pepper punch. If you like a touch of smokiness, use a teaspoon or two of smoked black pepper mixed in with regular cracked pepper. This recipe also works with drumsticks or a whole cut-up chicken; just keep the pieces in a single layer and bake until each piece is cooked through. Leftovers reheat nicely in the oven, covered with foil at 325°F until warm, and the peppery butter sauce is wonderful spooned over day-old rice or potatoes. If you need to stretch the meal, add a few quartered potatoes or thick carrot chunks around the chicken in the same dish, letting them roast in the butter and pepper juices until tender.