Crispy-skin chicken thighs

Crispy-skin chicken thighs

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 8 plump chicken thighs, skin on
  • 2 lemons

    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

    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

    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

    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

    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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (36)

mazmce's picture
2.5

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
3.75

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
5

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
5

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
4

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
5

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
5

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
4

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
2

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

monenna's picture
5

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

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.