Bone-in chicken thighs roasted in the oven with honey roasted garlic barbecue sauce until the skin crisps and the meat pulls from the bone. The sauce caramelizes in the heat, building layers of sweet smoke and garlic depth. Dinner in under an hour from shelf and staples.

Serves 2. 45 minutes, 10 at the stove.

About 470 calories a serving, 37 g protein, 41 g carbohydrate, 19 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Dry 4 bone-in chicken thighs with a paper towel and rub all over with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Set skin-side up in a baking dish.
2. Roast for 20 minutes until the skin is golden.20 min
3. Pour 1 cup barbecue sauce over the thighs, turning them to coat. Roast for another 15 to 20 minutes, basting once halfway through, until the skin is dark and caramelized and an instant-read thermometer reads 165°F [74°C] in the thickest part of the thigh without touching bone.18 min

Note Swap chicken breasts if you prefer, but reduce the final roast to 10 to 12 minutes. Leftovers keep in the fridge for three days and reheat gently in a low oven. Serve with coleslaw or roasted vegetables to cut the sweetness.