Quick roasted chicken thighs glazed with smoky barbecue sauce, paired with potatoes that catch the drips. This shelf gives you the backbone of flavour, so all you do is roast and brush.

Serves 2. 40 minutes, 8 at the stove.

About 580 calories a serving, 34 g protein, 69 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C]. Cut 1 lb potatoes into 1-inch chunks, toss with 1 tablespoon oil, salt, and pepper, and spread on a sheet pan.
2. Set the pan in the oven and roast for 10 minutes while you pat 4 chicken thighs dry and season them on both sides with salt and pepper.10 min
3. Push the potatoes to the edges of the pan, nestle the chicken skin-side up in the middle, and return to the oven for 12 minutes.12 min
4. Brush 1/4 cup barbecue sauce over the chicken, scatter a bit more sauce over the potatoes, and roast for 8 minutes more until the chicken skin is charred at the edges and the thickest part reads 165°F [74°C] on an instant-read thermometer.8 min
5. Drizzle the remaining 1/4 cup sauce over the finished dish or serve it on the side at the table.

Note Swap drumsticks or a split chicken breast for the thighs. Leftovers keep covered in the fridge for three days; shred the cold chicken and stir into a grain or green salad. Serve with a simple slaw or steamed greens to cut the richness of the glaze.