This shelf holds one excellent product: barbecue mayo with enough depth to anchor a weeknight dinner. Slather chicken thighs with it, roast until the glaze caramelizes, and dinner is done in under half an hour.

Serves 2. 35 minutes, 10 at the stove.

About 600 calories a serving, 30 g protein, 2 g carbohydrate, 52 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]. Pat four bone-in, skin-on chicken thighs dry with paper towels and set them skin side up on a rimmed baking sheet. Season them on both sides with salt and pepper.
2. Spread 1/2 cup of the barbecue mayonnaise over the skin side of the chicken thighs, using a spatula to coat them evenly. Roast until the glaze darkens and caramelizes at the edges and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F [74°C], about 25 minutes.25 min
3. Let the chicken rest for 2 minutes on the pan, then transfer to plates and serve with any pan juices spooned over.

Note Swap chicken thighs for drumsticks if you prefer, adjusting roast time down by 5 minutes. Leftovers keep refrigerated for three days and make good cold sandwiches. Serve with a sharp green salad and rice to soak up the glaze.