Crispy-skin chicken thighs

Crispy-skin chicken thighs

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(39 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


  • 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
    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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20th Mar, 2020
Method not very clear but it does state cook chicken on the rack. Reading most of the comments they appear to cook potatoes on a baking sheet with the chicken. I placed a sheet below to catch the fat. Quick easy way to serve cheap chicken joint. No wow here. I mixed thyme & marjoram together.
Efg. Chappers
21st Mar, 2018
Really tasty meal, I used thyme and served it with veg, I also softened the potatoes slightly in the microwave first.
11th Sep, 2017
220/fan really? Isnt that a tad high?
tillyfloss80's picture
26th Aug, 2017
I'm amazed that the chicken tasted so lemony and I only marinaded them for half an hour whilst I was sorting the wedges, very nice! (I only had skinless & boneless thighs and cooked them separately from the wedges but still turned out a tasty dish)
17th Feb, 2015
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
28th Oct, 2014
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 :)
4th Jun, 2014
Chicken does not contain Gluten. Why the misleading headline?
28th Jan, 2014
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.
15th Nov, 2013
cooked today with thyme. It was crisp outside and tasted good. I will try to add some chilly next time.
11th Jul, 2012
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,


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