Crispy-skin Chicken Thighs
This flavorful recipe combines juicy chicken thighs marinated in a zesty blend of lemon and tarragon, accompanied by crispy paprika-coated new potatoes. A perfect dish for a delicious and effortlessly satisfying meal.
— Constant Cookbook
Ingredients
- 8 plump chicken thighs , skin on
- 2 lemons
- 2 tbsp chopped tarragon
- 2 tbsp olive oil
- 750g new potatoes
- 2 tsp paprika , sweet or smoked
Instructions
- 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.
Cook Time
40M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 917 calories
- Fat Content: 60 grams fat
- Saturated Fat Content: 17 grams saturated fat
- Carbohydrate Content: 32 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 64 grams protein
- Sodium Content: 0.74 milligram of sodium
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