Chicken thighs skin-side down in hot canola oil turn golden and render their fat, then finish in a gentle heat while you make a sharp, garlicky pan sauce. The shelf is bare except for the oil, so this is a staples dinner dressed up with a couple of pantry staples.

Serves 2. 35 minutes, 15 at the stove.

About 800 calories a serving, 30 g protein, 8 g carbohydrate, 73 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 4 chicken thighs dry with paper towels and season both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1/4 cup canola oil in a large skillet over medium-high heat until a haze rises, then lay the thighs skin-side down and do not move them. Let them cook until the skin is deep golden, about 10 minutes, while you mince 4 garlic cloves.10 min
2. Flip the thighs and transfer the skillet to a 375°F [190°C] oven for 12 minutes, until the meat is cooked through at the thickest part. Check with a knife or instant-read thermometer reading 165°F [74°C].12 min
3. Set the thighs on a warm plate. Pour off all but 1 tablespoon of the fat from the skillet, set it over medium heat, and add the minced garlic. Cook, stirring, for 30 seconds until fragrant, then whisk in 2 tablespoons butter and 1/4 cup water, scraping any browned bits from the bottom. Squeeze juice from the lemon into the pan, taste, and adjust salt and pepper.
4. Pour the garlic oil over the chicken and serve straight from the skillet, or plate the thighs and spoon the sauce over them.

Note Chicken quarters work the same way; bake a few minutes longer. Leftovers keep three days, cold or reheated in a low oven. Serve with rice or crusty bread to soak the pan sauce, and a green salad.</note> </invoke>