Crispy-skin chicken thighs

Crispy-skin chicken thighs

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(27 ratings)

Prep: 15 mins Cook: 40 mins


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

Nutrition and extra info


  • kcal917
  • fat60g
  • saturates17g
  • carbs32g
  • sugars0g
  • fibre2g
  • protein64g
  • salt0.74g
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  • 8 plump chicken thighs, skin on
  • 2 lemons



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

  • 2 tbsp chopped tarragon



    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



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


  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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19th Oct, 2011
sounds like too many calories!
19th Oct, 2011
sounds like too many calories!
19th Oct, 2011
sounds like too many calories!
19th Oct, 2011
sounds an awful lot of calories!
5th Aug, 2011
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.
4th Mar, 2011
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!
25th Feb, 2011
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!
20th Jan, 2011
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!
12th Sep, 2010
Nice, well-behaved supper dish but not as tasty as I expected it would be somehow.
14th May, 2010
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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