Seasoning half is a bold spice blend that tastes best when it coats meat before roasting. A quarter jar is exactly enough for two chicken thighs, and the heat from the oven does the work while you make a salad.

Serves 2. 35 minutes, 5 at the stove.

About 320 calories a serving, 21 g protein, 25 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1/4 jar seasoning half, 1 tablespoon oil, 2 bone-in, skin-on chicken thighs.

1. Heat the oven to 425°F [220°C]. Pat 2 chicken thighs dry with a paper towel and set them skin-side up on a sheet pan.
2. Coat the thighs evenly with 1 tablespoon oil, then sprinkle the entire 1/4 jar of seasoning half across both pieces, rubbing it into the skin and flesh. The thighs should look darkly coated.
3. Roast until the skin is deep brown and an instant-read thermometer pushed into the thickest part reads 165°F [74°C], about 28 to 32 minutes.30 min
4. Let the thighs rest for 2 minutes before eating.

Note Swap bone-in thighs for boneless ones if that is all you have; reduce roasting time to 20 to 24 minutes. Leftovers keep in the fridge for three days and are good cold or reheated. Serve with rice or roasted potatoes and a green salad.

When the seasoning jar is nearly empty, scrambled eggs are the answer. A few pinches left of seasoning half transforms plain eggs into something worth eating on a tired night, and the rest of the pantry fills the pan.

Serves 2. 10 minutes, 8 at the stove.

About 180 calories a serving, 11 g protein, 1 g carbohydrate, 14 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

You need what's left a few pinches left of seasoning half, 4 eggs, 1 tablespoon butter, to taste salt, to taste pepper.

1. Crack 4 eggs into a bowl and whisk them together with a few pinches left of seasoning half, a pinch of salt, and a pinch of pepper until the yolks and whites are just combined.
2. Set a skillet over medium heat and add 1 tablespoon of butter, swirling until it foams and turns golden at the edges, about 1 minute.1 min
3. Pour the eggs into the pan and let them sit untouched for 10 seconds, then gently push them from the edges to the center with a spatula, letting the uncooked egg flow to the edges; repeat every 15 to 20 seconds until the eggs are soft and just set, about 3 minutes total.3 min

Note Serve on toast if you have it, or with plain bread. Leftover eggs do not keep well; eat at once. The seasoning carries the dish, so taste and adjust salt and pepper if you need it.

When you have half a shaker of a house seasoning taking up space, the answer is roasted chicken thighs rubbed inside and out with the stuff. This shelf is bare, so we build the dish from staples and what you buy, but that seasoning is the heart of it.

Serves 2. 45 minutes, 10 at the stove.

About 350 calories a serving, 29 g protein, 1 g carbohydrate, 25 g fat. From USDA figures for 60% of the ingredients; amounts are the recipe's.

You need half shaker Seasoning half, 2 tablespoons oil, 1 teaspoon salt, half teaspoon pepper, 4 bone-in, skin-on chicken thighs.

1. Heat the oven to 425°F [220°C]. Pat four bone-in, skin-on chicken thighs dry with paper towels, then place them skin side up on a sheet pan. Rub two tablespoons of oil all over the thighs and season them on both sides with half the shaker of Seasoning half, one teaspoon of salt, and half a teaspoon of pepper.
2. Roast the thighs for 35 to 40 minutes, until the skin is golden and the thickest part of a thigh reads 165°F [74°C] on an instant-read thermometer. The chicken will be done when the juices run clear.38 min

Note Swap bone-in thighs for boneless ones if that is what you have, but reduce roasting time to 25 minutes. Leftovers keep for three days chilled and are good cold or reheated. Serve with a simple salad or roasted vegetables on the side, or shred the meat and use it for a quick sandwich the next day.