Thick'n spicy barbecue sauce glazes chicken thighs and roasted potatoes in one pan. The honey and spices in the bottle do the heavy lifting, so dinner comes together fast on a weeknight.

Serves 2. 45 minutes, 10 at the stove.

About 630 calories a serving, 34 g protein, 64 g carbohydrate, 26 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). Cut 1 lb of waxy potatoes into 1-inch pieces. Toss them on a sheet pan with 1 tablespoon oil, salt, and pepper. Spread them in one layer and put the pan in the oven.
2. Pat 4 bone-in, skin-on chicken thighs dry with paper towels. Rub them with 1 tablespoon oil, salt, and pepper. Roast for 15 minutes while the potatoes start to soften.15 min
3. Remove the pan from the oven. Push the potatoes to the sides and nestle the chicken thighs among them, skin side up. Brush or spoon half of the barbecue sauce over the chicken and potatoes. Return to the oven.
4. Roast for 15 more minutes, until the chicken skin is dark and crisp and a thermometer inserted into the thickest part of a thigh reads 165°F (74°C). The potatoes should be tender.15 min
5. Remove the pan from the oven. Brush the remaining barbecue sauce over the chicken and potatoes. Let it rest for 3 minutes before serving.

Note Swap boneless thighs or breasts if you prefer; reduce the cooking time by 5 minutes. Leftovers keep in the fridge for three days and reheat gently in a 325°F (163°C) oven. Serve with coleslaw or a green salad to cut the richness of the sauce.