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

For picky eaters, you can swap the honey barbecue sauce for plain barbecue sauce or even a mix of half ketchup and half barbecue to mellow the flavor. If someone doesn’t like dark meat, you can use bone-in, skin-on chicken drumsticks or bone-in chicken breasts; just keep an eye on the time—breasts may cook a little faster and can dry out if overbaked, so start checking them around the 45-minute mark total.

For a bit of heat, stir 1 to 2 teaspoons of hot sauce or a pinch of red pepper flakes into the sauce mixture (this would technically add another ingredient, so think of it as optional). If you prefer less sweetness, choose a tangy barbecue sauce and use 3 tablespoons soy sauce instead of 1/4 cup. To make cleanup easier, line the glass dish with parchment before adding the chicken and sauce.

Food safety tips: Always thaw chicken completely in the refrigerator, never on the counter. Keep raw chicken and its juices away from other ingredients, and wash your hands, cutting boards, and knives with hot soapy water after handling. Use an instant-read thermometer to ensure the thickest part of each piece reaches at least 165°F (74°C), and refrigerate leftovers within 2 hours in a shallow container. Leftovers reheat well, loosely covered, in a 325°F (165°C) oven or in the microwave until hot and bubbling.