I couldn't believe it when my daughter said it "looks good." She ended up eating a pretty decent portion. My son had a couple of pieces, and even ate up the super-quick minimalist summer salad on the side (sliced farmer's market apricots and tomatoes with arugula, splashed with balsamic vinegar.) Yes, I was even too lazy for a full vinaigrette.

Devilish Chicken Thighs

Makes 4 servings

8 chicken thighs or a mixture of thighs and drumsticks, about 2 pounds

Salt and freshly ground black pepper

1/3 cup honey-Dijon mustard

1/3 cup minced shallot

Preheat the broiler to its maximum and set the rack about 4 inches from the heat. Season the chicken on both sides and place it in a pan, skin side up. Broil, watching carefully, until skin is golden brown, about 5 minutes.

Meanwhile, combine the mustard and shallot. When the chicken has browned, remove it from the oven and turn it. Spread just a teaspoon or so of the mustard mixture on the underside of the chicken and broil for about 5 minutes. Turn the chicken and spread the remaining mixture on the skin side. Broil until the mustard begins to brown, about 5 minutes.

At this point the chicken may be done, but if it is not, turn off the broiler off and turn your oven to 350 degrees. Bake until chicken reaches about 170 degrees and juices run clear.

--Adapted from "Mark Bittman's Quick and Easy Recipes from The New York Times," by Mark Bittman

Per serving: 353 calories, 31 grams protein, 20 grams fat, 5 grams saturated fat, 12 grams carbohydrate, 1 gram fiber, 113 milligrams cholesterol, 271 milligrams sodium. Analysis by registered dietitian Jodie Shield.