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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

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