Everyone who sees this dinner thinks it took two hours. It only takes about fifteen minutes to prep, and then the oven does the rest.

Chicken, sweet potatoes, onion, and fresh thyme and rosemary. Everything goes into one dish, and when it comes out the sweet potatoes and onion have brought all the natural sweetness, the chicken has stayed juicy, and it all comes together beautifully in one dish.

This is the one I make when the day got away from me and people still need feeding. It also happens to look like I tried.

What you need

Serves 4.

• 4 pieces of chicken
• 3 large sweet potatoes, chopped, enough to cover the dish
• Onion, sliced
• Fresh thyme
• Fresh rosemary
• Olive oil
• Salt, garlic, pepper and whatever other spices you like

Three sweet potatoes is about right. You want enough to fill the gaps around the chicken without piling it up.

How to make it

1. Season the chicken with salt, garlic, pepper and whatever other spices you like.
2. Add the chopped sweet potatoes, sliced onion, fresh thyme and rosemary.
3. Drizzle with olive oil.
4. Bake at 400 degrees for about 40 minutes.

Watch me make it

Why I keep making it

The sweet potatoes and onion bring the perfect natural sweetness, the chicken stays juicy and flavorful, and everything comes together beautifully in one dish.

Fifteen minutes of prep, and then it is just the oven and you.

A little more about the dish

People ask about the pan more than they ask about the chicken, so here is what it actually is. It measures 13 by 9 inches and it is 2.5 inches deep, and the depth is the part that matters. That is enough for a layered lasagna or a chicken parmesan, not just a flat tray of vegetables, and the same dish bakes a cake or a tray of brownies you can cut into squares.

It is borosilicate glass with a nonstick ceramic coating, so food lifts out when you are serving instead of sticking into the corners, and it is made without PTFE, PFOA, PFAS or BPA. It resists stains and smells, which matters if you cook a lot of garlic and tomato like I do.

It goes in the oven, the microwave, the freezer and the dishwasher. That is the real reason it stays in rotation here rather than living at the back of a cupboard. I bake in it, the leftovers go into the freezer in the same dish, and then it is reheated and washed without ever being moved into another container.

Two things worth knowing before you buy. It does not come with a lid, and you should avoid sudden temperature changes with any glass dish, so do not take it from the freezer straight into a hot oven. Let it sit out first.

Mine is the Crema color, which is the one in all of these photos.

What I used

The baking dish. The Brivara nonstick ceramic coated glass baking dish, 13 by 9 inches, in Crema. Brivara sent me this pan.

The oil dispenser. The gold glass olive oil dispenser bottles, which is the one you can see me pouring from. They sit out on the counter rather than in a cupboard, which is the only reason I actually use them.

The olive oil. This is the olive oil I keep in them.

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