Chicken thighs get lacquered in that bottle of Kikkoman honey mustard marinade, which brings salty depth and sweet mustard tang in one step. The marinade does the heavy lifting while the thighs roast, leaving you time to breathe on a weeknight.

Serves 2. 40 minutes, 10 at the stove.

About 330 calories a serving, 32 g protein, 6 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C]. Pat 4 chicken thighs dry and season with salt and pepper on both sides. Heat 1 tablespoon oil in a wide oven-safe skillet over medium-high heat and set the thighs skin-side down; sear until the skin is golden, about 3 minutes.
2. Turn the thighs skin-side up and pour 1/2 cup of the Kikkoman marinade over them, tilting to coat. Transfer the skillet to the oven and roast until the internal temperature reaches 165°F [74°C] at the thickest part of the thigh, about 25 minutes.25 min
3. Pull the skillet from the oven and spoon the pan juices over the thighs once more. Scatter 2 chopped scallions over the top and let rest for 2 minutes before serving from the skillet.

Note Swap chicken thighs for drumsticks or a whole chicken broken into pieces, adjusting roast time as needed. Leftovers keep in an airtight container for three days and make a fine cold lunch or shred into rice the next night. Serve with steamed bok choy or white rice to catch the glaze.