Bone-in chicken thighs get a glaze of Sweet Baby Ray's barbecue sauce and roast until the skin crisps and the sauce caramelizes. A sharp cabbage slaw cuts through the sweetness and pulls the meal together in forty minutes.

Serves 2. 45 minutes, 12 at the stove.

About 1450 calories a serving, 105 g protein, 68 g carbohydrate, 86 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]. Pat four bone-in chicken thighs dry with paper towels and season them on both sides with salt and pepper. Set them skin side up in a baking pan, rub one tablespoon of oil across the skins, and roast for twenty minutes while you make the slaw.20 min
2. Slice one quarter head of green cabbage into thin shreds and toss it in a bowl with two tablespoons of vinegar (or lemon juice if you have it), a pinch of salt, and pepper to taste. Let it sit until the chicken is done.
3. Remove the pan from the oven. Brush one half cup of Sweet Baby Ray's barbecue sauce over the top of each thigh and return the pan to the oven. Roast for another fifteen minutes until the skin is dark and crisp and the internal temperature reaches 165°F [74°C].15 min
4. Let the chicken rest in the pan for two minutes. Divide the thighs between two plates and pile the slaw alongside.

Note Swap the slaw for a simple green salad if cabbage is not on hand. Chicken keeps covered for three days and eats well cold. Serve with cornbread or over rice to stretch it into more servings.