Mayo isn't just for sandwiches; spread thick on chicken thighs and it turns golden and crispy in the oven, keeping the meat tender underneath. This is weeknight dinner that feels like you tried.

Serves 2. 35 minutes, 8 at the stove.

About 630 calories a serving, 30 g protein, 2 g carbohydrate, 56 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

You need 1/2 cup [120 g] Spartan real mayonnaise, 1/2 teaspoon salt, 1/4 teaspoon pepper, 4 bone-in, skin-on chicken thighs.

1. Heat your oven to 400°F [200°C]. Pat 4 chicken thighs dry with paper towels and set them skin-side up on a sheet pan.
2. Spread 2 tablespoons of mayonnaise evenly over the skin of each thigh, then sprinkle 1/8 teaspoon salt and a pinch of pepper on each. Roast until the mayo crust turns golden and the thighs read 165°F [74°C] at the thickest part, about 25 minutes.25 min
3. Let rest for 2 minutes, then serve while the crust is still crisp.

Cook mode

Note Swap bone-in breasts if you prefer; add 5 minutes to the roast time. Leftovers keep three days refrigerated and are good cold or warmed gently. Serve with a green salad or roasted vegetables on the side to balance the richness.