A jar of mayo becomes a silky garlic aioli that coats chicken thighs and crisps them in the oven, while potatoes roast alongside. This is dinner built from one great ingredient and what you already have.

Serves 2. 40 minutes, 10 at the stove.

About 880 calories a serving, 35 g protein, 43 g carbohydrate, 63 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Peel and mince 4 garlic cloves and stir them into 1/2 cup mayonnaise with salt and pepper to taste; the aioli is ready when the garlic is evenly mixed throughout.
2. Cut 1 pound potatoes into half-inch pieces and toss with 2 tablespoons oil, salt, and pepper on a sheet pan; spread them in a single layer and roast at 425°F [220°C] for 20 minutes, then stir while you prepare the chicken.
3. Pat 4 chicken thighs dry and coat both sides with the garlic aioli, using about half the mixture; arrange them skin side up on the sheet pan among the potatoes and return to the oven.
4. Roast until the chicken skin is golden and crisp and an instant-read thermometer reads 165°F [74°C] at the thickest part of the thigh, about 15 to 18 minutes longer; the potatoes should be tender and browned at the edges.18 min

Note Swap the mayo for store-bought garlic aioli if you have it, though making it here takes seconds. Leftovers keep refrigerated for three days; shred the cold chicken and mix with the remaining aioli for a sandwich. Serve with a simple green salad or steamed greens.