Crispy-skin chicken thighs

Crispy-skin chicken thighs

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(26 ratings)

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Cooking time

Prep: 15 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

Delicious and gluten-free chicken and crispy potato wedges, roasted with paprika and lemon

Nutrition and extra info

Nutrition info

Nutrition

kcalories
917
protein
64g
carbs
32g
fat
60g
saturates
17g
fibre
2g
sugar
0g
salt
0.74g

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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Method

  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.

Recipe from Good Food magazine, August 2005

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Comments

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Yabayee's picture
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I thought this was great actually! A little bit greasy but I liked it, as I like softer wedges, and the chicken was crispy and cooked perfectly in the specified time (and they weren't cheap value, they were full on organic and free range and lovely :)

MarthinusStrydom's picture

Chicken does not contain Gluten. Why the misleading headline?

aliceshackles's picture

So simple but so good. This is going to be my new go to recipe when I can't be bothered but still want to taste something mighty fineeee.

damdin's picture

cooked today with thyme. It was crisp outside and tasted good. I will try to add some chilly next time.

sabrina74's picture
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I have made this twice, once with thyme and the other with tarragon , it worked well with both, my preference was the thyme, also I split the wedges and cooked some in my actifyer, which is healthier and not as greasy, I will never cook with chicken again,way toooo greasy!!! but I will cook the chicken on the rack, I tossed in some cumin seeds i with the potatoes which I liked.. great easy cooking,

sabrina74's picture
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I have made this twice, once with thyme and the other with tarragon , it worked well with both, my preference was the thyme, also I split the wedges and cooked some in my actifyer, which is healthier and not as greasy, I will never cook with chicken again,way toooo greasy!!! but I will cook the chicken on the rack, I tossed in some cumin seeds i with the potatoes which I liked.. great easy cooking,

flipyer's picture

A lot of comments refer to sogginess. I would follow these tips to avoid this:

Use a rack above the Potatoes to place the chicken on & once marinaded pour away excess juice. It worked for me.

The tip about the rack is in the method however it may have been missed.

caroljefferson's picture

917 calories and how much fat??? crikey, will b givin this 1 a miss!!!!

kleo1982's picture
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Cooking time is misleading, if you use some cheap value chicken maybe 40 mins is enough or if you like chicken medium rare, otherwise increase cooking time. Lovely recipe though.

caroljefferson's picture

sounds like too many calories!

caroljefferson's picture

sounds like too many calories!

caroljefferson's picture

sounds like too many calories!

caroljefferson's picture

sounds an awful lot of calories!

jayneandadriano's picture

Just tried this recipe, absolutely lovely, the only thing I changed was the wedges I made them into chips and I wouldn't put paprika on them again. All in all a wonderful meal.

santac's picture
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This is a great dish - the aroma is wonderful and the tanginess of the lemon dripping through to the wedges just made them that bit different. Scrummy & easy - I like!

lekkerkos's picture
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Delicious and very easy. I did however make it slightly differently - I roasted the chicken in a dish on it's own and did the potatoes separately in a roasting tray, which meant they were lovely and tasty without the chicken fat. The chicken had an hour at 170C and looked and tasted great.

I also used one and a half teaspoons of dried tarragon as I didn't have fresh. The combination of tarragon and lemon was delicious and a real surprise to me - I love tarragon but had never combined it with lemon.

Everyone loved it and I would definitely make it again!

ali_delicious's picture
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Just cooked this and it was a winner. There was a lot of fat from the thighs, but I drained that out half way through to ensure the wedges were crispy. I'll be making this again!

yorkshirejen's picture
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Nice, well-behaved supper dish but not as tasty as I expected it would be somehow.

monenna's picture
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These were great, and I didn't find them soggy, but I had poured away the excess juice after marinading overnight, and the chicken thighs were skinless

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