Memorial Day Weekend Secret: Just 3 ingredients. Throw it in the oven and forget about it until it’s done

Preheat your oven to 375°F (190°C). Grab a 9×13-inch glass casserole dish. There’s no need to grease it; the chicken will release enough fat as it cooks.

Pat the chicken thighs dry with paper towels and trim any large excess pieces of skin or fat if you like. Arrange the thighs in a single layer in the glass casserole dish, skin side up and snug but not stacked.

In a medium bowl, whisk together the honey barbecue sauce and soy sauce until smooth and glossy. It should look like a deep amber glaze.

Pour the sauce evenly over the chicken thighs, making sure each piece is coated. Use a spoon to scoop some sauce over the tops so the skin is well covered; this is what will turn into that bubbling, glossy amber finish.

Cover the dish tightly with foil and place it on the center rack of the preheated oven. Bake, covered, for 35 minutes to let the chicken gently cook through and the sauce start to thicken.

After 35 minutes, carefully remove the foil (watch for steam). Spoon some of the sauce from the corners of the dish back over the tops of the chicken to baste.

Return the uncovered dish to the oven and continue baking for 25 to 35 minutes, or until the chicken skin is browned and crisp at the edges, the sauce is bubbling and glossy with deep amber pooling around the sides, and the thickest part of the thighs reaches at least 165°F (74°C) on an instant-read thermometer.

If you’d like extra-crisp edges, turn the oven to broil for 2 to 3 minutes at the very end, watching closely so the sugars in the sauce don’t burn. You want dark caramelized spots, not black.

Let the chicken rest in the hot dish on the counter for 5 to 10 minutes. The sauce will thicken a bit more as it cools. Spoon the glossy amber sauce over the chicken just before serving, and bring the whole glass casserole dish right to the table so everyone can see that bubbling, roasted goodness.

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