Bone-in chicken thighs glazed with that bottled barbecue sauce, roasted fast until the skin chars and the meat pulls from the bone. A sharp vinegar slaw cuts the sweetness and comes together while the chicken cooks.

Serves 2. 35 minutes, 10 at the stove.

About 500 calories a serving, 39 g protein, 49 g carbohydrate, 19 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat oven to 425°F [220°C]. Pat 4 bone-in chicken thighs dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper on both sides. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat until it shimmers, then place the thighs skin side down and sear for 4 minutes without moving them, until the skin is golden. Turn the thighs over.4 min
2. Brush 3/4 cup of the barbecue sauce over the thighs and transfer the skillet to the oven. Roast for 18 to 22 minutes, turning and basting once with the remaining 1/4 cup sauce halfway through, until the internal temperature at the thickest part reaches 165°F [74°C].20 min
3. While the chicken roasts, slice 1/4 of a small head of green cabbage thinly and toss in a bowl with 2 tablespoons vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Let it sit and wilt for 5 minutes, tossing once halfway through.
4. Serve the glazed thighs with the slaw alongside.

Note Swap boneless thighs or drumsticks, adjusting oven time to 12 to 16 minutes. Leftovers keep for three days in the refrigerator; shred the cooled meat and use it in tacos or bowls. Serve with rice or cornbread to soak up the glaze.