My neighbor Helen made this for every new mother on our street for 40 years. Simple enough for a busy day but fancy enough for company.

This oven baked 3-ingredient chicken elegante is my spin on the kind of dish my neighbor Helen used to bring to every new mom on our street. It’s the definition of comforting but still feels special enough to set out for company. You toss everything in one baking dish, slide it into the oven, and an hour later you’ve got glossy, herb-flecked chicken thighs with golden brown skin and super moist meat underneath. It’s simple enough for a busy workday, but the aroma alone makes it feel like you fussed.

Serve the chicken straight from the baking dish with a big spoon so you can grab some of the buttery herb juices from the bottom. It’s perfect over mashed potatoes, buttered egg noodles, or a quick pot of rice to soak everything up. Add a simple green vegetable like roasted broccoli, green beans, or a tossed salad to balance the richness. For company, I like to put the baking dish on a trivet in the center of the table, add a basket of warm bread or dinner rolls, and let everyone help themselves family-style.

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 ceramic or glass baking dish that will hold the chicken thighs in a single snug layer.

Pat the chicken thighs dry on all sides with paper towels. This helps the skin brown and turn glossy instead of steaming.

Place the chicken thighs skin-side up in the prepared baking dish, arranging them in a single layer so the pieces are close but not stacked.

In a small bowl or measuring cup, whisk together the creamy Italian dressing and dried Italian seasoning until the herbs are evenly distributed.

Pour the dressing mixture over the chicken thighs, spooning some over the tops and letting the rest pool around the sides. Use the back of the spoon to make sure each piece is coated, but keep the skin mostly visible so it can brown.

Cover the baking dish loosely with foil and bake for 25 minutes. This helps the chicken start cooking through and keeps it extra moist.

Remove the foil, baste the chicken by spooning some of the pan juices over each piece, then return the dish to the oven uncovered. Bake for another 20–30 minutes, basting once more halfway through, until the skin is golden brown, the herbs are flecked across the top, and the juices are bubbling.

Check for doneness: the thickest part of a thigh should reach at least 165°F (74°C) on an instant-read thermometer and the juices should run clear, not pink.

For extra color, if needed, switch the oven to broil on high for 2–3 minutes, watching closely so the skin turns deep golden and glossy but does not burn.

Let the chicken rest in the baking dish for 5–10 minutes so the juices settle. Serve the thighs directly from the ceramic dish with a silver serving fork or tongs, making sure to spoon some of the herby pan sauce over each portion.

You can swap chicken thighs for drumsticks or bone-in, skin-on chicken breasts, but adjust the baking time: larger breasts may need up to 45–50 minutes total; start checking for doneness at 35 minutes. If you only have boneless, skinless thighs, reduce the total bake time to about 25–30 minutes uncovered and skip the initial covered step so they don’t overcook; you won’t get crispy skin, but the sauce will still be delicious. For a slightly lighter version, use a light creamy Italian dressing, though the sauce will be a bit thinner. To add a touch of sweetness, whisk 1–2 teaspoons of honey into the dressing before pouring it over the chicken. For extra elegance on a company night, scatter a handful of chopped fresh parsley or basil over the chicken just before serving and add a squeeze of fresh lemon for brightness. Food safety tips: Always keep raw chicken refrigerated until you’re ready to cook, and wash your hands, cutting boards, and utensils thoroughly after handling it. Use an instant-read thermometer to ensure the chicken reaches at least 165°F (74°C) in the thickest part away from the bone. Do not reuse any leftover marinade or dressing that has been in contact with raw chicken unless it has been boiled for at least 1 minute. Refrigerate leftovers within 2 hours and reheat until hot all the way through before eating.