One chicken thigh crisps in a hot pan while aromatics soften beneath it, enough for two with no fuss. The skin turns golden and the meat stays juicy. Dinner in half an hour.

Serves 2. 35 minutes, 10 at the stove.

About 150 calories a serving, 8 g protein, 7 g carbohydrate, 10 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

1. Pat one chicken thigh dry and season both sides with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high until shimmering. Place the thigh skin-side down and let it cook undisturbed until the skin is deep golden, about 12 minutes.12 min
2. While the thigh cooks, slice 1 small onion and mince 4 garlic cloves. When the skin is golden, flip the thigh, push it to the side of the pan, and scatter the onion and garlic around it. Sprinkle 1 teaspoon thyme over everything.
3. Continue cooking until the thigh is cooked through at the thickest part, about 10 more minutes, stirring the vegetables once or twice as they soften. The internal temperature should reach 165 degrees F (74 degrees C). Transfer to a plate and let rest for a few minutes before serving.10 min

Note Swap thyme for dried oregano or rosemary if you have it. Leftovers keep for three days; shred the meat and fold into rice or toss with pasta. Serve with a simple salad or roasted vegetables on the side.

Three chicken thighs roasted until the skin crisps and the meat falls from the bone, finished with a pan sauce of garlic and thyme. This is the fastest way to turn what's on hand into something that feels like dinner.

Serves 2. 45 minutes, 10 at the stove.

About 240 calories a serving, 22 g protein, 3 g carbohydrate, 15 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

1. Heat your oven to 425°F [220°C]. Pat three chicken thigh halves dry with a paper towel and season them on both sides with salt and pepper. Heat one tablespoon of oil in an oven-safe skillet over medium-high heat and lay the thighs skin-side down until the skin browns, about four minutes.4 min
2. Flip the thighs skin-side up. Scatter four cloves of minced garlic and two sprigs of thyme around the pan, then transfer the skillet to the oven.
3. Roast until the thighs are cooked through and the meat pulls easily from the bone, about 25 minutes. The thigh meat should reach 165°F [74°C] at the thickest part.25 min
4. Remove the skillet from the oven and transfer the thighs to a plate. Set the skillet over medium heat and let the pan juices reduce for one minute while you pick out the thyme sprigs, stirring often. Spoon the sauce over the thighs and serve.1 min

Note Swap thyme for any dried herb you have. Leftovers keep three days refrigerated and shred easily into salads or grain bowls. Serve with a green salad and bread to soak up the pan sauce, or over rice.

Chicken thighs are forgiving, fatty, and taste best when cooked skin-side down in a hot pan until golden. You have the shelf to yourself tonight and half a pack is the right amount for two, no waste.

Serves 2. 40 minutes, 10 at the stove.

About 290 calories a serving, 22 g protein, 2 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat.
2. When the oil shimmers, place the thighs skin-side down in the pan and let them sit without moving for 6 to 8 minutes until the skin is golden and crisp.7 min
3. Flip the thighs over, then crush 3 cloves of garlic into the pan along with 1 tablespoon butter. Tilt the pan to baste the thighs with the foaming butter while they cook.
4. Continue cooking for 12 to 15 minutes, basting often, until the internal temperature reaches 165 degrees F [74 degrees C] at the thickest part of the thigh.13 min
5. Transfer the thighs to a plate and spoon the garlic and browned butter over them. Taste the pan juices and season with salt and pepper before spooning over.

Note Swap thighs for bone-in chicken breasts if that is what you have, but they will cook faster. Leftovers keep for three days covered in the fridge and shred into salads or rice bowls the next day. Serve with a simple salad or roasted potatoes to soak up the pan juices.