Spicy honey barbecue sauce does the heavy lifting here, glazing chicken thighs until they're sticky and charred at the edges. This shelf holds one bottle and one meal: just add protein and let the oven work while you rest.

Serves 2. 40 minutes, 10 at the stove.

About 730 calories a serving, 64 g protein, 44 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Pat 1 pound boneless chicken thighs dry and season both sides with salt and pepper. Heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat until it shimmers, then lay the thighs skin-side down and sear for 3 minutes without moving until they brown.3 min
2. Turn the thighs and sear the other side for 2 minutes. Pour 3/4 cup barbecue sauce over the chicken and turn to coat.2 min
3. Transfer the skillet to the oven and roast for 25 minutes, turning the thighs halfway through the cooking time, until they are cooked through and the sauce is thick and sticky.25 min

Note Swap boneless for bone-in thighs if you prefer; add 5 minutes to roasting time. Leftovers keep three days refrigerated and reheat gently on the stovetop. Serve with coleslaw and cornbread or white rice to catch the glaze.