Half a jar of honey turns into glaze for chicken thighs, with garlic and a touch of acid to keep it from cloying. This is what's for dinner when you need the pantry to take the lead and the result to be ready in under an hour.

Serves 2. 45 minutes, 10 at the stove.

About 530 calories a serving, 30 g protein, 49 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Season 4 chicken thighs all over with salt and pepper, then lay them skin-side down in the hot pan and let them sit until the skin releases easily, about 6 minutes.6 min
2. Turn the thighs skin-side up. Mince 4 garlic cloves and scatter them around the pan, then pour 1/2 cup honey over and around the chicken. Squeeze the juice from half a lemon into the pan and stir the honey to combine.
3. Reduce heat to medium and simmer until the chicken is cooked through and the glaze has thickened enough to coat a spoon, about 25 minutes, basting the chicken with glaze every few minutes.25 min

Note Swap the lemon for vinegar or hot sauce if that suits you better. Leftovers keep three days covered and are good cold or warmed gently. Serve with rice or soft bread to catch the glaze, and a simple green salad alongside.

A weeknight braise where three tablespoons of honey glaze chicken thighs into tender, glossy pieces. The acidity from vinegar and bright herbs balance the sweetness, and you'll have pan sauce to spoon over rice or bread.

Serves 2. 35 minutes, 10 at the stove.

About 460 calories a serving, 30 g protein, 29 g carbohydrate, 25 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Season 4 chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper, then set skin-side down in the hot pan and cook for 6 minutes until the skin turns golden, working in batches if needed. Flip and cook skin-side up for another 2 minutes.
2. Pour off most of the fat, leaving about 2 teaspoons in the pan. Mince 3 garlic cloves into the pan and stir for 30 seconds until fragrant.
3. Add 3 tablespoons honey and 2 tablespoons white wine vinegar to the pan, stirring to coat the chicken. Pour in 1/2 cup water and bring to a simmer.
4. Cover the pan and braise the chicken for 15 minutes, turning the thighs halfway through. The chicken is done when the thickest part reads 165°F [74°C] on an instant-read thermometer and the skin is tender.15 min
5. Transfer the chicken to a plate and tip the pan to skim off any excess fat from the sauce. Taste the sauce and add salt or vinegar as needed. Spoon the sauce over the chicken.

Note Swap the thighs for bone-in chicken breasts if you prefer, adding a minute or two to the braise. Leftovers keep in the fridge for three days and are good cold or reheated gently. Serve over rice, couscous, or with crusty bread to soak up the glaze.

A bare-pantry dinner built on the last of the honey, which glazes chicken thighs golden as they roast. The honey caramelizes in high heat with garlic and oil to make a simple, sticky sauce that justifies opening the oven door.

Serves 2. 40 minutes, 10 at the stove.

About 420 calories a serving, 30 g protein, 21 g carbohydrate, 25 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

1. Heat your oven to 425°F (220°C). Pat 4 bone-in, skin-on chicken thighs dry and lay them skin-side up in a small roasting pan or skillet. Brush 2 tablespoons of honey over the skin, then drizzle with 2 tablespoons of oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper.
2. Mince 4 cloves of garlic and scatter them around the pan. Roast for 35 minutes, until the skin is burnished and an instant-read thermometer reads 165°F (74°C) in the thickest part of the thigh.35 min
3. Let the thighs rest in the pan for 5 minutes while the honey-garlic glaze sets, then spoon the pan juices over them and serve straight from the pan.5 min

Note Swap honey for soy sauce if you have it. Leftovers keep three days and are good cold with bread. Serve with rice or roasted vegetables to soak up the glaze.