Bone-in chicken thighs tossed in frank's buffalo seasoning, roasted hot and fast, then finished with melting butter and a drizzle of store-bought blue cheese dressing. This shelf's one product makes a complete weeknight dinner in under forty minutes.

Serves 2. 35 minutes, 8 at the stove.

About 1010 calories a serving, 93 g protein, 12 g carbohydrate, 65 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C]. Pat four chicken thighs dry with a paper towel and lay them skin-side up on a sheet pan; coat them lightly with 1 tablespoon of oil and season all over with 2 tablespoons of the buffalo seasoning blend, tossing to coat evenly. Roast for 25 to 28 minutes until the skin is crisped and the thighs register 165°F [74°C] at the thickest part, checking at the twenty-five minute mark.
2. While the thighs roast, warm 2 tablespoons of butter in a small pot over low heat until it just melts, then whisk in 2 tablespoons of blue cheese dressing to make a glaze. Set aside off heat.
3. When the thighs are done, pour the butter-blue cheese mixture over them and toss to coat. Let rest for two minutes, then plate and drizzle with the pan juices.

Note Swap the blue cheese dressing for ranch if you prefer. Wrapped well, leftovers keep four days and reheat gently in a 300°F [150°C] oven. Serve with celery sticks and carrot sticks on the side, or over rice to soak up the pan sauce.