Bone-in chicken thighs crisped in a hot pan, then glazed with barbecue sauce that turns tacky and burnished in the oven. This shelf's sauce has backbone enough to carry the dish on its own, so there's nothing to do but roast.

Serves 2. 35 minutes, 10 at the stove.

About 650 calories a serving, 30 g protein, 72 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 cup barbecue sauce, 2 tablespoons brown sugar, 2 tablespoons oil, to taste salt, to taste pepper, 4 bone-in chicken thighs.

1. Heat your oven to 425°F (220°C). Pat four bone-in chicken thighs dry with paper towels and season with salt and pepper. Heat 2 tablespoons of oil in a large skillet over medium-high heat until smoking.
2. Lay the thighs skin-side down in the pan and let them cook without moving until the skin is golden and crisp, about 8 minutes; flip them and cook the other side for 2 minutes.8 min
3. Pour 1 cup of barbecue sauce over the thighs and stir in 2 tablespoons of brown sugar, coating each piece. Transfer the skillet to the oven and roast until the chicken is cooked through and the sauce has thickened and caramelized at the edges, about 12 minutes.12 min
4. Pull the skillet from the oven and let it rest for 2 minutes before serving.2 min

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Note Swap bone-in thighs for drumsticks or breasts if that is what you have. Leftovers keep refrigerated for three days; shred the meat and use it in sandwiches or grain bowls. Serve with coleslaw and rice or a baked potato to soak up the pan sauce.