Three oranges become a bright, tart sauce for chicken thighs, the kind of weeknight dinner that tastes like you planned it. The shelf is bare, so we build from staples and what you have.

Serves 2. 35 minutes, 15 at the stove.

About 530 calories a serving, 32 g protein, 35 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Halve 3 oranges and squeeze 1 cup juice into a bowl; set aside. Pat 4 chicken thighs dry and season all over with salt and pepper.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers. Place chicken skin-side down and cook without moving for 7 minutes until the skin is golden and crisp; flip and cook 5 minutes more.12 min
3. Transfer chicken to a plate. Pour off all but 1 tablespoon fat from the pan, add 2 minced garlic cloves, and cook for 30 seconds, stirring, until fragrant.
4. Pour in the orange juice, scraping up any browned bits from the bottom. Return chicken to the pan skin-side up and reduce heat to medium. Simmer for 8 minutes until the sauce reduces by half and chicken registers 165°F [74°C] at the thickest part.8 min
5. Stir 1 tablespoon butter into the sauce until melted and glossy. Taste and adjust salt and pepper.

Note Swap boneless chicken breasts if you prefer; reduce simmering time to 4 minutes. Leftovers keep 3 days refrigerated; shred and reheat gently with a splash of water. Serve over rice to catch the sauce, or with bread to soak it up.

Chicken thighs braise in orange juice and zest, turning tender and bright. This shelf needs those oranges gone, and they do the work here, no need to buy acid or stock.

Serves 2. 45 minutes, 15 at the stove.

About 550 calories a serving, 34 g protein, 51 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Juice 3 oranges into a bowl and zest the fourth orange into a separate small dish; set both aside. Pat 4 bone-in chicken thighs dry with paper towels, season all over with salt and pepper.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Once hot, lay the chicken skin-side down in the pan and cook without moving for 6 minutes until the skin is golden and renders fat, then flip and cook the other side for 3 minutes more; transfer to a plate.9 min
3. Pour off all but 1 tablespoon of fat from the pan. Add 1 medium diced onion and 3 minced garlic cloves, stirring often for 2 minutes until softened. Pour in the orange juice, scraping up any browned bits from the pan bottom.
4. Return the chicken to the pan skin-side up, nestling each piece into the liquid. Bring to a simmer, then cover and braise for 25 minutes until the thighs are tender and cooked through to 165°F [74°C] at the thickest part.25 min
5. Uncover the pan, sprinkle the reserved orange zest over the chicken, and taste the sauce, add more salt and pepper if needed. Simmer uncovered for 2 minutes more to warm the zest through.2 min

Note Swap boneless thighs if that is what you have; reduce braise time to 15 minutes. Leftovers keep covered in the fridge for three days; rewarm gently with a splash of water. Serve with rice or crusty bread to soak the sauce.

Halved oranges braise down to a sweet and tangy sauce that glazes chicken thighs, their caramelized edges pushing the citrus into something deeper. This shelf is nearly bare, so we build dinner from the oranges and what the pantry provides.

Serves 2. 45 minutes, 15 at the stove.

About 490 calories a serving, 31 g protein, 24 g carbohydrate, 31 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 until the surface ripples. Pat 4 chicken thighs dry with paper towels, season both sides with salt and pepper, then set them skin-side down in the hot oil. Sear until the skin is golden and crisp, about 6 minutes, then flip and cook another 2 minutes until the second side browns.8 min
2. Transfer the chicken to a plate. Pour off all but 1 tablespoon fat from the pan, then add 2 sliced garlic cloves and stir for 20 seconds until fragrant. Add the 2 orange halves cut-side down and let them caramelize undisturbed for 3 minutes, pressing gently, until the cut sides turn deep gold.3 min
3. Pour 1 cup water into the pan, scraping the bottom to release any browned bits. Return the chicken skin-side up to the pan among the oranges and their liquid. Bring to a simmer, then cover and cook at a gentle bubble for 20 minutes until the chicken is cooked through and the liquid has reduced to a glossy glaze.20 min
4. Remove from heat and stir 1 tablespoon butter into the pan juices until emulsified. Taste and adjust salt and pepper. Divide the chicken between two plates, top with an orange half and a spoonful of the pan sauce.

Note Swap the chicken for pork chops or white fish fillet if you prefer. Leftovers keep three days refrigerated; reheat gently with a splash of water. Serve with rice or crusty bread to soak up the sauce, or with a sharp salad to cut the richness.