Crispy Skin Chicken Thighs

Friday 13 November 2015 by

This simple recipe was chanced upon when I was searching for what to make with chicken thighs and I’m so glad I made it as it was very straightforward and delicious!

Crispy skin chicken thighs, Food, Cheap eating, Healthy, Greens, Wine

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

Method

Crispy skin chicken thighs, Food, Cheap eating, Healthy, Greens, Wine

Heat oven to 220°C/fan 200°C/gas 7. Wipe the chicken thighs with kitchen paper. Finely grate the zest from 1 lemon and squeeze the juice from both.

Crispy skin chicken thighs, Food, Cheap eating, Healthy, Greens, Wine

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.

Crispy skin chicken thighs, Food, Cheap eating, Healthy, Greens, Wine

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.

Crispy skin chicken thighs, Food, Cheap eating, Healthy, Greens, Wine

I served mine with green vegetables and accompanied it with a nice cold glass of sauvignon blanc. The lemony flavour of chicken coated the potatoes as they were cooked underneath and the skin on the chicken thighs was just the right crispiness.

Recipe from Good Food magazine, August 2005

Cathy is a wife, mother and portfolio career woman; she loves reading and would happily spend every hour of every day with her nose buried in a good book. A bilingual and word-whizz, she can also complete The Times Su Doku in 10 minutes flat… if it’s easy.

You can follow her on Twitter @JustNiceCathy

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