Chicken thighs roasted with a sweet and tangy strawberry glaze made from the spread on your shelf. The acidity cuts through the richness, and everything cooks in one pan in under half an hour. Serve it with rice or greens to soak up the sauce.

Serves 2. 35 minutes, 10 at the stove.

About 490 calories a serving, 31 g protein, 13 g carbohydrate, 36 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Dry 4 chicken thighs with paper towels, season them with salt and pepper, then lay them skin-side down in the hot pan. Sear until the skin browns, about 5 minutes, then flip and cook for another 2 minutes.7 min
2. Mince 2 garlic cloves and 1/2 medium onion, scatter them around the chicken, and stir them into the fat for 1 minute. Whisk 4 tablespoons strawberry spread with 2 tablespoons water and the juice of 1 lemon until smooth, pour it over the chicken, and stir to coat.1 min
3. Cover the skillet, reduce heat to medium, and braise until the chicken reaches 165 degrees F (74 degrees C) and the skin is tender, about 15 to 20 minutes, stirring the sauce once halfway through.18 min

Note Swap boneless thighs for bone-in if you prefer; they will need 10 to 12 minutes covered. Leftovers keep, refrigerated, for three days and are good cold or reheated gently. Serve over rice, couscous, or with a bitter green salad.