Listen, I know you’re exhausted from entertaining all those relatives at Christmas, probably even before that. But now that the fuss has died down, maybe you want to have some friends whom you didn’t get to see over for dinner, dessert and a nice glass of wine. And do I have a good recipe for you to do so. This one’s made for simple dinner parties, folks.

After you do all the prep work, the dish bakes for an hour in the oven, giving you plenty of time to hang out with said friends, and all you have to do is unveil it at the end. Dinner party dishes should always be so easy, eh?

Baked Chicken with Yukon Gold Potatoes

2 lbs. bone-in skinless chicken breasts

1 1/2 lbs. bone-in skinless chicken thighs (note: I reduced the amount of meat because I made this just for the LSC and I)

3 tbl. canola oil, divided

1 tsp. coarse salt

1/2 tsp. pepper

2 lbs. peeled and quartered Yukon Gold potatoes

1 (14.5 oz.) can undrained regular (or no-salt-added) diced tomatoes

2 tbl. chopped fresh Italian parsley

1 tbl. fresh chopped (or 1 tsp. dried) basil

2 cloves minced garlic

1/4 cup freshly grated Parmesan cheese

Heat oven to 375 degrees. Pat chicken dry. Cover bottom of a large roasting pan with 1 tablespoon oil. Heat on medium-high. Season chicken with salt and pepper. When oil is hot, place chicken in pan. Sear chicken 6 minutes on all sides until golden. Place potatoes around chicken pieces. Add tomatoes, parsley, basil and garlic. Sprinkle with cheese and drizzle remaining oil over chicken. Cover and bake 1 hour or until chicken thighs are 170 degrees.

To serve: Spoon vegetables on a serving platter with chicken on top.