May Cookout Classic: Only 5 ingredients. I make it when I want dinner handled hours ahead and the house smelling amazing.

This May Cookout Classic is my go-to when I want dinner handled hours ahead and the whole house smelling amazing. It’s a 5-ingredient, no-fuss baked BBQ chicken that roasts in the oven until the skin turns a glistening, golden, bubbly crust—exactly the kind of dish you’d expect at a small-town cookout, just made indoors. I started making this when my kids were little and I needed something I could pop in the oven and forget about while we did homework or yard work. It’s simple, cozy, and tastes like you spent all afternoon fussing, even though you really didn’t.

Serve this May Cookout Classic with simple sides that feel like a backyard picnic: buttered corn on the cob, a green salad, or coleslaw are all easy wins. Mashed or roasted potatoes soak up the extra sauce beautifully, and warm dinner rolls or cornbread are perfect for mopping up the sticky, caramelized bits from the pan. For a lighter spread, pair it with sliced cucumbers and cherry tomatoes tossed in a little vinegar and olive oil. A pitcher of iced tea or lemonade on the table rounds everything out and makes it feel like a summer cookout, even if it’s a chilly evening.

Servings: 4

3 pounds bone-in, skin-on chicken pieces (thighs and drumsticks work best)

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch glass or Pyrex baking dish so the chicken doesn’t stick and the sauce can bubble up into that pretty golden crust.

Pat the chicken pieces dry with paper towels. This helps the sauce cling better and encourages that glistening, caramelized finish. Arrange the chicken in a single layer in the baking dish, skin side up, with a little space between each piece if you can.

In a medium bowl, whisk together the barbecue sauce, mayonnaise, Worcestershire sauce, and garlic powder until smooth and fully combined. The mayonnaise helps the sauce cling and bake into a rich, slightly creamy glaze that browns beautifully.

Taste the sauce and add the kosher salt and black pepper if needed, depending on how salty your BBQ sauce is. Whisk again to blend.

Spoon the sauce evenly over the chicken pieces, then use the back of the spoon or a brush to coat each piece generously, making sure to cover the tops and sides. The chicken should be well coated, with extra sauce pooled around it in the dish—that’s what will bubble and turn golden as it bakes.

Cover the baking dish tightly with foil. Place it in the preheated oven and bake for 45 minutes. This covered time lets the chicken cook through gently and stay juicy while the flavors soak in.

After 45 minutes, carefully remove the foil (watch for hot steam). Baste the chicken with the sauce from the bottom of the dish by spooning it back over the tops of the pieces.

Return the dish to the oven, uncovered, and continue baking for another 30–40 minutes, basting once or twice more, until the chicken is cooked through and the top is a glistening golden brown. The sauce will thicken and bubble around the edges, forming that fibrous, sticky, caramelized crust in the pan. The internal temperature of the thickest part of the chicken should reach 165°F (74°C).

For an extra-deep golden crust, you can turn the oven to broil for the last 2–3 minutes. Watch closely so it doesn’t burn—those sugars in the sauce can go from perfect to too dark quickly.

Once done, remove the pan from the oven and let the chicken rest for 5–10 minutes. The bubbling will calm down, and the sauce will thicken a bit more, clinging to the chicken. Serve straight from the Pyrex dish, spooning some of the golden, bubbly sauce over each piece.

To keep this a true 5-ingredient recipe, you can skip the optional salt and pepper if your BBQ sauce is already well seasoned. For picky eaters, choose a mild, sweet barbecue sauce and go light on the garlic powder, or split the sauce in half and make one bowl extra mild. If your family likes a bit of heat, stir in a pinch of red pepper flakes or a dash of hot sauce to the mixture before coating the chicken. You can also swap the chicken pieces for bone-in chicken breasts—just watch the cooking time, as very large breasts may need a little longer to reach 165°F in the thickest part. For a slightly lighter version, remove the skin before baking, but know that you’ll lose a bit of that shiny, golden crust; in that case, broiling at the end helps the sauce caramelize nicely. If you need to prep ahead, you can coat the chicken in the sauce, cover the dish, and refrigerate for up to 8 hours before baking; just add 5–10 minutes to the covered bake time if going straight from the fridge. Food safety tips: Always wash your hands, utensils, and any surfaces that touch raw chicken with hot, soapy water. Use a separate cutting board for raw meat if possible. Check the internal temperature of the chicken with a meat thermometer to ensure it reaches 165°F (74°C) before serving. Refrigerate leftovers within 2 hours in a shallow container, and reheat thoroughly until steaming hot before eating.