Bone-in chicken thighs glossed with shop-bought barbecue sauce, roasted hot until the skin crisps and the glaze caramelizes. This shelf holds only one product, so the sauce is the star—let it do the work while the oven does most of yours.

Serves 2. 40 minutes, 8 at the stove.

About 470 calories a serving, 31 g protein, 61 g carbohydrate, 11 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C]. Pat 4 bone-in chicken thighs dry and lay them skin-side up in a baking pan. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Pour 1 cup barbecue sauce over the thighs, turning each to coat all sides, then arrange skin-side up. Roast for 32 minutes, stirring the sauce once after 20 minutes, until the thighs are cooked through and the glaze is dark and sticky.32 min
3. Halve a lemon and squeeze over the thighs. Serve from the pan with the pan sauce spooned over each portion.

Note Swap the thighs for two bone-in breasts if you prefer white meat, though they will need 5 fewer minutes. Leftovers keep three days covered; shred the meat and warm it with the sauce for quick sandwiches. Serve with rice or coleslaw to stretch the glaze.