Frank's blend is a dry rub, not a sauce, so it goes straight onto chicken skin for a spiced crust that crisps in the oven. The cayenne and garlic give heat and savour while paprika builds colour. This is fast, pantry-friendly cooking for two.

Serves 2. 35 minutes, 10 at the stove.

About 340 calories a serving, 31 g protein, 9 g carbohydrate, 20 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Pat 4 bone-in, skin-on chicken thighs dry with paper towels. Rub the skin and flesh with 1 tablespoon oil, then coat all over with 2 tablespoons Frank's seasoning blend, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
2. Set the thighs skin-side up on a sheet pan and slide into the oven. Roast until the skin is deep brown and crisp and the thickest thigh reaches 165°F [74°C] at the bone, about 25 to 28 minutes. Check at 20 minutes so you can rotate the pan if needed for even browning.25 min

Note Swap bone-in breasts if you prefer; they'll cook in 20 to 22 minutes. Leftovers keep three days, cold or reheated. Serve with rice or roasted root vegetables to soak up the spiced drippings.