Bone-in thighs roasted in tangy, warming vinaigrette until the skin crisps and the meat pulls from the bone. The shelf's bright, spiced dressing does all the work: it seasons and glazes without fussy saucemaking. A weeknight dinner that tastes like you planned it.

Serves 2. 45 minutes, 10 at the stove.

About 320 calories a serving, 31 g protein, 23 g carbohydrate, 12 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Pat four bone-in chicken thighs dry with paper towels and set them skin-side up on a sheet pan. Brush three-quarters cup of the vinaigrette over the thighs, turning them so the dressing coats both sides, then turn them back to skin-side up. Sprinkle with one-half teaspoon salt and one-quarter teaspoon pepper.
2. Roast until the skin is golden and the thighs reach 165°F [74°C] at the thickest part of the thigh, about 30 to 35 minutes. While they cook, drizzle the remaining one-quarter cup vinaigrette into a small bowl and set it aside for serving.35 min
3. Pull the thighs from the oven and let them rest for two minutes. Spoon the pan juices over the meat and serve with the reserved vinaigrette on the side.

Note Swap chicken thighs for skin-on chicken breasts if you prefer, though they will cook faster and dry out more easily. Leftovers keep refrigerated for three days and shred well for grain bowls or salads. Serve with roasted root vegetables or rice to catch the pan juices.