- 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…
- 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
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 750g new potatoes
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…
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.
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 differentOther 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.