The bottle of sauce does the work here, its sweet heat coating chicken thighs that cook fast and stay moist. Spring greens char in the same pan while everything finishes, building flavor without fuss.

Serves 2. 30 minutes, 15 at the stove.

About 530 calories a serving, 30 g protein, 43 g carbohydrate, 26 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Pat 4 chicken thighs dry, season with salt and pepper on both sides, then place skin-side down in the hot pan; cook without moving until the skin is deep golden, about 8 minutes. While the skin browns, prepare the greens and set them aside.8 min
2. Flip the thighs, pour 3/4 cup honey chipotle sauce over them, then slide the pan into a 425°F [220°C] oven for 12 minutes until the internal temperature reaches 165°F [74°C].12 min
3. Pull the pan from the oven, transfer the thighs to a plate, and set the skillet over high heat on the stovetop. Add 5 ounces spring greens to the sauce remaining in the pan and toss until the leaves wilt and char at the edges, about 2 minutes. Taste and adjust seasoning.2 min

Note Swap chicken drumsticks if thighs are not available. Leftovers keep for three days; shred the cold meat and fold it into a grain bowl or toss with the greens for lunch. Serve with rice or grilled bread to catch the sauce.