Bone-in chicken thighs get a glaze of sweet buffalo mustard while their skin crisps up in the oven. The sauce caramelizes slightly and mellows into something tangy and warm, not aggressively spicy. A sheet pan dinner that feeds two with minimal fuss.

Serves 2. 35 minutes, 8 at the stove.

About 320 calories a serving, 31 g protein, 4 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 chicken thighs dry with paper towels and arrange them skin side up on a sheet pan. Rub 1 tablespoon of oil over the skin and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Roast the chicken for 20 minutes until the skin begins to brown, stirring the pan once halfway through.20 min
3. Brush 1/3 cup of sweet buffalo mustard evenly over the skin of each thigh and return to the oven until the glaze is glossy and the thighs reach 165°F (74°C) at the thickest part, about 7 to 10 minutes more.8 min

Note Swap bone-in breasts if you prefer white meat; add 5 minutes to the final roast. Wrapped leftovers keep three days chilled and are good cold the next day or reheated gently. Serve with rice or crusty bread and a simple green salad to cut the sweetness of the glaze.