Crispy-Skin Chicken Thighs

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

• Cooking Time Prep 15 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  917

• Protein

  64g

• Carbs

  32g

• Fat

  60g

• Saturates

  17g

• Fibre

  2g

• Sugar

  0g

• Salt

  0.74g

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

Directions

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.

Categories: Barbecue