A sheet pan supper that leans on the sweet mustard sauce you have, built around chicken thighs brushed and basted with it. The mustard's smoke, spice, and tang do all the heavy lifting tonight.

Serves 2. 45 minutes, 12 at the stove.

About 840 calories a serving, 51 g protein, 84 g carbohydrate, 33 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425 degrees F [220°C]. Pat 4 bone-in chicken thighs dry with paper towels, then arrange skin-side up on a baking sheet. Brush each piece all over with 2 tablespoons of the Carolina sauce, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and set the sheet in the oven.
2. While the chicken roasts, heat 2 tablespoons oil in a pot over medium-high heat and add 1 cup rice, stirring constantly until the grains are golden and smell nutty, about three minutes. Pour in 2 cups broth and 1/2 teaspoon salt, bring to a boil, then reduce heat to low, cover, and leave to cook undisturbed.
3. After 20 minutes, remove the chicken from the oven, turn each piece skin-side down, brush with another 2 tablespoons of sauce, and return to the oven for another 15 minutes.
4. Flip the chicken skin-side up again, brush with the remaining 4 tablespoons of sauce, and roast for five minutes more until the skin is glazed and shiny and an instant-read thermometer reads 165 degrees F [74°C] at the thickest part of the thigh.5 min
5. Check that the rice has absorbed all the liquid and the grains are tender; if any liquid remains, cover and cook for another minute or two. Divide the rice between two plates, top each with two chicken thighs and any pan juices.

Note Swap the chicken for pork chops or thick white fish fillets and adjust cooking time down. Leftovers keep in an airtight container for three days and are good cold or reheated. Serve with a sharp salad or steamed greens on the side to balance the sweet sauce.