These fully cooked drumsticks need only heat and a quick pan sear to finish the glaze on their skin. A handful of greens and rice turn them into dinner without extra work.

Serves 2. 20 minutes, 15 at the stove.

About 1770 calories a serving, 133 g protein, 193 g carbohydrate, 46 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. When the oil shimmers, add 8 to 10 drumsticks skin-side down and sear for 3 to 4 minutes, turning once, until the glaze caramelizes and darkens on both sides.5 min
2. Transfer the drumsticks to a plate. Pour off all but 1 tablespoon of the fat, add 4 to 6 ounces of leafy greens to the hot pan, season with salt and pepper, and stir until wilted, about 2 minutes.2 min
3. Divide the greens between two plates, top each with 4 to 5 drumsticks, and serve with cooked rice or grains on the side to catch the glaze.

Note Swap the greens for roasted broccoli or cauliflower if you prefer. Leftovers keep three days covered in the fridge; warm in a low oven. Serve with hot sauce or a sharp vinaigrette alongside.