My grandmother served this at every Easter dinner from 1962 until she passed. Three ingredients and it still makes me cry.

This oven baked 3-ingredient chicken savoy is the kind of dish that quietly anchors a holiday table. The story behind it is simple: bone-in chicken pieces, a dry Italian herb dressing mix, and a bottle of dry white wine were all my grandmother needed to turn an ordinary pan of chicken into something everyone requested every Easter from 1962 until she passed. The skin roasts up golden and crispy, the herb-flecked drippings mix with the wine into a creamy-style pan sauce, and the whole thing feels way fancier than the effort it takes. It’s perfect for busy weeks when you want something special but don’t have the time or headspace for a long ingredient list.

Serve this chicken straight from the casserole dish with a big spoon so everyone can scoop up extra sauce. It’s especially good over buttered egg noodles, creamy mashed potatoes, or a simple rice pilaf to soak up the winey pan juices. I like to balance the richness with a bright green side—roasted asparagus, steamed green beans with lemon, or a simple mixed salad with vinaigrette. A crusty baguette on the table never hurts, and if you enjoy wine, pour the same dry white you used in the recipe so the flavors all tie together.

Servings: 4

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

Preheat your oven to 375°F (190°C). Place a rack in the center of the oven so the chicken bakes evenly and browns nicely.

Pat the chicken pieces very dry with paper towels. This helps the skin crisp instead of steam and makes the herbs stick better. Arrange the chicken in a single layer, skin side up, in a 9x13-inch or similar oval ceramic casserole dish. The pieces can be snug, but avoid stacking.

Sprinkle the dry Italian salad dressing mix evenly over the chicken, coating the skin and any exposed meat. Use your fingers to gently press the seasoning onto the chicken so it adheres. You don’t need extra salt at this point, since the mix is usually well seasoned.

Pour the dry white wine into the casserole dish around the chicken, being careful not to wash the seasoning off the tops. The wine should come about 1/4 to 1/3 of the way up the sides of the chicken pieces, creating a shallow bath that will turn into a creamy, flavorful sauce as it bakes.

Bake the chicken uncovered for 30 minutes. During this time, the skin will start to render and brown, and the wine will begin to simmer and pick up the herbs and chicken drippings.

After 30 minutes, carefully spoon some of the hot wine-and-dripping mixture over the chicken pieces to baste them, then return the dish to the oven. Continue baking for another 25–35 minutes, basting once more if you like, until the chicken skin is deep golden brown and crispy, and the meat is very tender.

Check for doneness: the thickest part of the chicken should reach at least 165°F (74°C) on an instant-read thermometer, and the juices should run clear. The wine and drippings will look creamy and slightly thickened from the natural chicken juices and fat, with little flecks of herbs throughout.

Remove the dish from the oven and let the chicken rest for about 5–10 minutes. This helps the juices settle so the meat stays tender when you serve it. Use a large spoon or serving spoon to lift the chicken pieces, making sure to scoop up plenty of the herb-flecked pan sauce from the bottom of the dish for each serving.

Taste the sauce and, if needed, add a pinch of salt or a small splash of extra wine to brighten it right before serving. Serve the chicken hot, directly from the casserole dish, with the glossy, creamy white wine sauce spooned over the top.

You can tweak this three-ingredient classic a bit without losing its spirit. For a slightly richer sauce, whisk in a tablespoon or two of cold unsalted butter to the hot pan juices right after baking, swirling until it melts and turns silky. If you prefer darker, more caramelized flavor, you can increase the oven temperature to 400°F (200°C) for the last 10–15 minutes, watching closely so the skin doesn’t burn. If you don’t have a packet of dry Italian salad dressing mix, you can make a rough stand-in by using about 2 tablespoons of a dry Italian herb blend plus a generous pinch of salt and pepper, but that technically sneaks in more ingredients than the original family version. For a milder sauce, use a lighter white wine like Pinot Grigio; for deeper flavor, go with Chardonnay. Leftovers reheat well covered in a 325°F (165°C) oven until warmed through, or gently on the stovetop with a splash of extra wine or water to loosen the sauce. For food safety, always use bone-in, skin-on chicken that has been stored at or below 40°F (4°C), avoid rinsing raw chicken to prevent spreading bacteria, and wash your hands, cutting board, and any utensils that touch raw chicken with hot soapy water. Bake until the internal temperature of the thickest piece reaches at least 165°F (74°C), and refrigerate leftovers within 2 hours of cooking, using them within 3–4 days or freezing for longer storage.