Crispy-skin chicken thighs

Recipe uploaded by

Mary Cadogan

7 ratings

Recipe by Mary Cadogan

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1. Heat oven to 220C/fan 200/gas 7. Wipe the chicken thighs with kitchen paper. Finely grate the zest from 1 lemon and squeeze the juice from both. Mix in a shallow dish with the tarragon, 1 tbsp of the oil, and some salt and pepper. Slash the skin of each chicken thigh three times, then turn in the marinade. The chicken pieces can be cooked immediately or left in the fridge for up to a day.
2. Cut the potatoes into wedges and spread over a roasting tin. Toss in the remaining oil and sprinkle with paprika. Set a rack on top and arrange the chicken pieces on the rack. Bake for 30-40 mins, until the chicken is well browned and the potatoes tender. Serve with a simple green salad.

MAKE IT DIFFERENT

Other herbs, such as thyme or marjoram, can be used instead of tarragon. And you can add some whole, unpeeled cloves of garlic, or trimmed spring onions to the dish of potatoes.

917 kcalories, protein 64g, carbohydrate 32g, fat 60 g, saturated fat 17g, fibre 2g, salt 0.74 g

Latest comments and suggestions

• sylvie

  24 January 2008

  sylvie commented on this recipe

  Absolutely delicious and so easy to do. A family favourite.

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• sylvie

  24 January 2008

  sylvie rated this recipe

  

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• Pippa

  04 February 2008

  Pippa rated and commented on this recipe

  

  Lovely! Feel-good factor when marinading chicken the day before, and from there SO simple and effective. Potatoes sticky and tasty for the first serve and more 'roasted' for husbands re-heat.

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• joyous

  14 March 2008

  joyous rated and commented on this recipe

  

  Really tasty and very simple to make. Didn't have any tarragon so used rosemary from the garden, still good!

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• Sue Spink

  20 March 2008

  Sue Spink rated and commented on this recipe

  

  My husband thought this was very tasty but the potatoes were a bit oily from the chicken fat dripping onto them. Maybe need to try again with better quality chicken.

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• sweet pea

  27 March 2008

  sweet pea rated and commented on this recipe

  

  tasted lovely and zesty husband also liked it, I didnt have tarragon and used rosemary instead. My only negative was my potatoes didnt look as good (brown) as in the picture, but all was forgiven as they were very tasty. lovely change

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• Woody

  02 September 2008

  Woody rated and commented on this recipe

  

  This was truly scrumptious! I got the wrong chicken out of the freezer (skinless and boneless thighs) but it still worked a treat. I also used rosemary instead of tarragon and this worked really well with the lemony flavour. Had leftovers today for lunch with a salad - delicious. Will def make again :o)

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• CazStanley

  15 September 2008

  CazStanley rated and commented on this recipe

  

  Marinated for 24 hours, tasted delicious. Only downside is potatoes didn't go crispy as there was so much fat in chicken thighs, although I had brought free range organic and kept draining the fat off.

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Ingredients

• 8 plump chicken thighs , skin on
• 2 lemons
• 2 tbsp chopped tarragon
• 2 tbsp olive oil
• 750g new potatoes
• 2 tsp paprika , sweet or smoked

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 15 mins

Cook 40 mins

Ingredients

• 8 plump chicken thighs , skin on
• 2 lemons
• 2 tbsp chopped tarragon
• 2 tbsp olive oil
• 750g new potatoes
• 2 tsp paprika , sweet or smoked

917 kcalories, protein 64g, carbohydrate 32g, fat 60 g, saturated fat 17g, fibre 2g, salt 0.74 g

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