A sheet-pan dinner built on bottled ranch—the dressing turns into a light glaze for chicken thighs and shredded cabbage. Weeknight cooking at its most practical, ready in under an hour.

Serves 2. 45 minutes, 15 at the stove.

About 930 calories a serving, 34 g protein, 23 g carbohydrate, 78 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 4 chicken thighs dry and arrange skin-side up on a sheet pan, season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
2. Halve 1 small head of cabbage, cut into wedges, toss with 1/2 teaspoon salt and 1/8 teaspoon pepper, then arrange around the chicken.
3. Whisk 3/4 cup ranch dressing with 2 tablespoons water to thin it. Brush half of this over the chicken and cabbage.
4. Roast for 25 minutes, then brush with the remaining dressing and return to the oven for 10 to 15 minutes more, until the chicken skin is golden and an instant-read thermometer reads 165°F [74°C] at the thickest part of the thigh.40 min
5. Let rest for 5 minutes. Serve the chicken and cabbage together on warm plates, spooning any pan juices over the top.

Note Swap chicken thighs for pork chops or salmon if preferred; timing stays the same. Leftovers keep, covered, for three days; reheat gently at 325°F [160°C]. Serve with rice or crusty bread to soak up the pan juices.