Four chicken thighs glazed and roasted with bottled honey barbecue sauce until sticky and caramelized. This sauce does the work for you, turning plain poultry into something you'll want to eat twice. Ten minutes of prep and the oven does the rest.

Serves 2. 45 minutes, 10 at the stove.

About 580 calories a serving, 31 g protein, 70 g carbohydrate, 19 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]. Pat four chicken thighs dry with a paper towel and season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. Warm 1 tablespoon oil in a large ovenproof skillet over medium-high heat until it shimmers.
2. Place the chicken skin-side down in the hot pan and cook without moving until golden and the skin renders some fat, about 5 minutes. Flip the thighs skin-side up and pour 3/4 cup honey barbecue sauce over them, tilting the pan to coat.
3. Transfer the skillet to the oven and roast until the chicken is cooked through at the thickest part, 25 to 30 minutes, tilting and turning the pan halfway through. The glaze will darken and bubble at the edges.28 min

Note Swap chicken thighs for breasts if you prefer, though they will dry out slightly; add five minutes to the roasting time. Leftovers keep three days refrigerated and reheat gently in a 350°F [175°C] oven. Serve with rice or a green salad to cut through the sweetness.