The BBC Good Food logo
Crispy-skin chicken thighs

Crispy-skin chicken thighs

By
Rating: 5 out of 5.43 ratings
Rate
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition:
HighlightNutrientUnit
kcal917
fat60g
saturates17g
carbs32g
sugars0g
fibre2g
protein64g
low insalt0.74g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Recipe from Good Food magazine, August 2005

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.43 ratings
Advertisement
Advertisement
Advertisement

Sponsored content