Crispy-skin chicken thighs

Recipe uploaded by

Mary Cadogan

14 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

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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

Preparation 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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