Crispy-skin chicken thighs

Crispy-skin chicken thighs

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(27 ratings)

Prep: 15 mins Cook: 40 mins

Easy

Serves 4
Delicious and gluten-free chicken and crispy potato wedges, roasted with paprika and lemon

Nutrition and extra info

Nutrition:

  • kcal917
  • fat60g
  • saturates17g
  • carbs32g
  • sugars0g
  • fibre2g
  • protein64g
  • salt0.74g
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Ingredients

  • 8 plump chicken thighs, skin on
  • 2 lemons
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp chopped tarragon
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 750g new potatoes
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 tsp paprika, sweet or smoked
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

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.

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Comments, questions and tips

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mazmce
17th Feb, 2015
2.55
Made this several times now, very tasty and simple to prepare. Noticed several people commented on the wedges being greasy, When the chicken is cooked, I remove it keep warm and drain any liquid off the wedges and give them 10 minutes or so back in the oven to crisp them up a bit
Yabayee's picture
Yabayee
28th Oct, 2014
3.8
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
4th Jun, 2014
Chicken does not contain Gluten. Why the misleading headline?
aliceshackles
28th Jan, 2014
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
15th Nov, 2013
cooked today with thyme. It was crisp outside and tasted good. I will try to add some chilly next time.
sabrina74
11th Jul, 2012
5.05
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
11th Jul, 2012
5.05
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
20th Jun, 2012
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
31st Mar, 2012
917 calories and how much fat??? crikey, will b givin this 1 a miss!!!!
kleo1982
19th Nov, 2011
4.05
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.

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