A tangy, slightly sweet glaze on chicken thighs, roasted with potatoes and a few quick vegetables. This shelf sauce does all the work—use it as both a marinade and a finishing glaze for weeknight ease.

Serves 2. 45 minutes, 10 at the stove.

About 660 calories a serving, 45 g protein, 41 g carbohydrate, 35 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 400°F [200°C]. Cut 1 pound of waxy potatoes into 1-inch cubes, toss with 1 tablespoon oil, salt, and pepper, and spread on one half of a sheet pan. Roast for 15 minutes while you prep the chicken.15 min
2. Pat 4 bone-in chicken thighs dry with paper towels. Brush both sides of each thigh with 1/4 cup of the burger sauce, coating well. Season with salt and pepper, then arrange on the other half of the sheet pan around the potatoes.
3. Roast until the chicken skin is golden and an instant-read thermometer inserted into the thickest part reads 165°F [74°C], about 25 minutes. While the chicken roasts, do your dishes or set the table.25 min
4. Remove the pan from the oven. Brush the remaining 1/4 cup burger sauce over the chicken and potatoes, tossing the potatoes to coat them lightly. Serve from the pan or plate with the pan juices spooned over.

Note Swap bone-in thighs for two breast halves if that suits you better. Leftovers keep for three days in the fridge and make a cold chicken and potato salad the next day. Serve with a sharp green salad or coleslaw to cut the richness.