For Father’s Day, what could be better than a simple backyard menu of succulent barbecued chicken and a potato salad enlivened with capers and sun-dried tomatoes? What else do you need? How about Dad’s favorite ice-cold beer or chilled rose? Or maybe a pitcher of frosty lemonade?

To make this super easy, pick up his favorite ice cream flavor and some brownies or cookies from the store. To practice social distancing, everything can be served on platters where the diners can use individual tongs to serve themselves.

First marinated and then partially baked, the chicken steams and then develops a juicy interior. The citrus, wine, chili sauce and mustard mix blend into an inviting marinade that then becomes the sauce for the chicken. Last-minute grilling the pre-cooked chicken renders crisp, dark brown skin. This bake-ahead technique gives you time to prepare the rest of the meal. And, by the way, this sauce is also great on lamb or beef.

I am partial to this delectable, zesty sun-dried tomato and caper vinaigrette potato salad. If you can’t find sun-dried tomato pesto, you can puree oil-packed dried tomatoes in your food processor and proceed.

This has no dairy in it, so you safely serve this potato salad outdoors. Make sure that the potatoes are still warm when adding the vinaigrette so the dressing fully flavors them. You can use Idaho potatoes if you like a dryer potato texture. I prefer the waxy red or Yukon yellow fleshed potatoes. The skins are left on the potatoes for extra color and texture. Your dad will love this summer celebration in his honor.

Double-Cooked Barbecued Chicken

Serves 6 to 8

2 (3 1/2 pounds each) frying chickens, cut up

For the marinade:

3/4 cup fresh orange juice

1/4 cup red wine

1/4 cup soy sauce

2 medium shallots, finely chopped

1 tablespoon Dijon mustard

1/3 cup chili sauce

1 tablespoon molasses salt and freshly ground black pepper

1. In a small bowl, combine marinade ingredients. Taste for seasoning.

2. Arrange chicken pieces in a shallow, large nonaluminum dish and pour the marinade evenly over the chicken to coat it well.

3. Cover, refrigerate and marinate for 2 to 4 hours, turning several times to make sure the marinade covers all the chicken.

3. Preheat the oven to 375 F. Remove the chicken from the marinade and reserve marinade in a small saucepan. Place the chicken in a large enough roasting pan to hold the chicken pieces comfortably. Cover the pan with foil very tightly and bake for about 35 minutes or until juices run clear.

4. Add the juices from the roasting pan to the marinade in the saucepan. Place saucepan over medium-high heat and boil for about 7 to 10 minutes or until marinade is reduced to a glaze.

5. Just before serving, prepare a barbecue for medium-high heat for grilling. Place the chicken on the barbecue and grill, basting with the sauce, for about 10 to 15 minutes, turning once, or until the skin is very crisp and brown. Serve with the remaining glaze on the side.

Advance Preparation: The chicken can be prepared up to 6 hours ahead through Step 3, covered and refrigerated. Remove chicken from the refrigerator half an hour before grilling. The sauce may be refrigerated and then reheated just before grilling.

Potato Salad with Sun-Dried Tomato Caper Vinaigrette

Serves 6 to 8

3 pounds small potatoes (2-3 inches) such as creamers or fingerlings, unpeeled

2 tablespoons chopped parsley, for the garnish

For the vinaigrette:

1/4 cup white balsamic vinegar

1 teaspoon balsamic vinegar

1 teaspoon Dijon mustard

2 tablespoons sun-dried tomato pesto

2 tablespoons drained and rinsed capers

Salt

Freshly ground black pepper

2 tablespoons chopped parsley

1/2 cup olive oil

1. In a small bowl, combine vinegars, mustard, tomato pesto, capers, salt, pepper and parsley. Whisk well to combine. Slowly stream in the olive oil while whisking until the vinaigrette is emulsified. Set aside.

2. Wash and scrub off any dirt on the potatoes.

3. In a large pot of salted boiling water, cook potatoes about 20 to 25 minutes or until tender but slightly resistant when pierced with a fork. Drain and cool slightly. If large, cut into bite-sized chunks and place in a medium bowl. Pour the vinaigrette over the potatoes and mix gently until coated. Taste for seasoning.

4. Transfer into a serving bowl and refrigerate for at least 1 to 2 hours. Take out of the refrigerator 1 hour before serving. Garnish with parsley and serve.

Advance Preparation: The potato salad can be made one day ahead, covered and refrigerated. Make sure to remove from the refrigerator an hour before serving. Taste for seasoning.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)