Chicken thighs get a quick caramelized coat from Frank's hot sauce mixed with soy and honey, turning tangy and jammy in the oven while root vegetables soften underneath. This is the sauce working as a glaze, not heat, so the dish lands mild and family-friendly. The pineapple juice concentrate in the bottle does the heavy lifting for depth.

Serves 2. 35 minutes, 10 at the stove.

About 520 calories a serving, 33 g protein, 37 g carbohydrate, 26 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C]. Cut 8 ounces of potatoes into halves or quarters so they cook in the same time as the chicken. Peel and roughly chop 1 small onion and mince 2 cloves garlic.
2. Toss the vegetables with 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a sheet pan, then push to the sides. Pat 4 chicken thighs dry and set skin-side up in the center, sprinkle with salt and pepper.
3. Roast for 15 minutes until the chicken skin begins to brown. While it cooks, stir together 1/2 cup Frank's sauce with the garlic and onion.15 min
4. Brush the Frank's mixture over the chicken and around the vegetables, then return to the oven for 10 to 12 minutes until the glaze is tacky and the chicken reaches 165°F [74°C] at the thickest part of the thigh.12 min

Note Swap in carrots or parsnips for the potatoes if you have them. Leftovers keep refrigerated for three days and are good cold or reheated gently in a low oven. Serve with steamed rice or crusty bread to catch the glaze, and a sharp green salad to balance the sweetness.