This shelf holds precooked smoked chicken wings that need only heating through and a quick caramelize. Serve them with roasted vegetables from the pantry for a weeknight dinner that tastes like you spent more time than you did.

Serves 2. 35 minutes, 10 at the stove.

About 330 calories a serving, 12 g protein, 23 g carbohydrate, 22 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]. Cut 1 pound of potatoes or carrots into 1-inch pieces and toss them with 1 tablespoon of oil, salt, and pepper on a sheet pan. Roast for 20 minutes while you prepare the chicken.
2. Pat the chicken wings dry with paper towels. Mince 2 cloves of garlic. Heat 1 tablespoon of oil in a large skillet over medium-high heat and add the wings in a single layer, working in batches if needed.
3. Sear the wings for 3 to 4 minutes per side until they're caramelized and heated through, shaking the pan occasionally so they brown evenly. Add the minced garlic in the last minute.4 min
4. Scatter 1 small bunch of fresh thyme or rosemary onto the hot vegetables and give them a toss. Return them to the oven for the last 5 minutes of cooking if they need more color.
5. Transfer the wings to a plate and serve alongside the roasted vegetables with the pan juices spooned over the top.

Note Swap the potatoes for any root vegetable or use cauliflower florets for faster cooking. Leftovers keep three days refrigerated and reheat well in a 350°F oven. Serve with hot sauce, coleslaw, or a simple green salad.