A one-pan dinner where cider mayonnaise coats chicken thighs and potatoes before roasting, the vinegar cutting through fat and building sauce as it cooks. With only this jarred mayo and pantry staples, you have a complete meal ready in an hour.

Serves 2. 55 minutes, 15 at the stove.

About 880 calories a serving, 35 g protein, 43 g carbohydrate, 63 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Cut 1 pound of waxy potatoes into quarters and toss them in a roasting pan with 1 tablespoon of oil, salt, and pepper. Roast for 15 minutes while you prepare the chicken.15 min
2. Pat 4 bone-in, skin-on chicken thighs dry and nestle them skin-side up among the hot potatoes. Mash 3 cloves of garlic with 1/2 cup of mayonnaise, then spread this paste over the chicken thighs, working it under the skin where you can.
3. Roast until the chicken skin is golden and an instant-read thermometer reads 165°F [74°C] at the thickest part of the thigh, about 25 minutes. The mayo will brown and pool around the potatoes, thickening as it cools.25 min
4. Taste the pan juices for salt and pepper, then divide the chicken and potatoes between two plates, spooning the cider mayo sauce over each portion.

Note Swap the chicken for a firm white fish fillet in the last 15 minutes of roasting if you prefer. Leftovers keep three days covered and taste good cold or warmed gently. Serve with a green salad or steamed greens on the side.