Mayonnaise melts into a silky sauce for chicken thighs as they roast, the eggs and lemon juice creating a rich glaze without any cream. This dressing does the work of a sauce, so there is almost nothing left to do but get dinner on the table.

Serves 2. 35 minutes, 8 at the stove.

About 780 calories a serving, 97 g protein, 15 g carbohydrate, 35 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Pat 4 chicken thighs dry with paper towels and place skin-side up in a baking pan. Rub 1/2 cup mayonnaise, 2 minced garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon pepper all over the chicken, coating the skin and under the thighs.
2. Roast for 25 to 30 minutes, until the skin is golden and an instant-read thermometer reads 165°F [74°C] at the thickest part of the thigh.28 min
3. Squeeze half a fresh lemon over the chicken as it comes from the oven and let it rest for 2 minutes in the pan, so the sauce pools and the meat settles.

Note Swap in any fresh herb like tarragon or dill stirred into the mayo before spreading. Leftovers keep covered for three days and eat well at room temperature with salad. Serve with roasted potatoes or rice to catch the sauce, or let the pan juices soak into crusty bread.