Bone-in thighs are the answer to a fast dinner, especially skin-side down in a hot pan. A quick herb mayo finishes them while the skin crackles, and you have dinner in one pan in under half an hour.

Serves 2. 30 minutes, 10 at the stove.

Cook mode

1. Place 4 bone-in skin-on chicken thighs skin-side down in a cold pan, then turn heat to medium-high. Do nothing while the skin renders and crisps for about 15 minutes, until golden and fat pools around the thighs.15 min
2. While the thighs cook, stir 2 minced garlic cloves, 3 tablespoons chopped fresh parsley or dill, 1 tablespoon of the olive oil, and a pinch of salt into 1/3 cup of the mayo.
3. After the skin is crisp, flip the thighs and cook skin-side up until an instant-read thermometer reaches 165 degrees F [74 degrees C], about 8 minutes more. Season with salt and pepper.8 min
4. Dollop the herb mayo onto each thigh and slide under the broiler for 2 minutes to warm the sauce and edge the mayo with brown, or simply serve the mayo on the side.2 min

Note Swap chicken thighs for drumsticks if you prefer them, with the same cooking time. Leftovers keep in the fridge for three days and eat well cold with bread. Serve with a sharp salad or roasted vegetables on the side to cut the richness.