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Oven-baked chicken thighs

Chicken thighs on a baking tray and also on a plate with lettuce and potato wedges

Oven-baked chicken thighs

Name: Oven-baked chicken thighs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: British
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

Mary Cadogan

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Serves 4

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.5 out of 5.74 ratingsRate

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Try this recipe for easy, gluten-free chicken thighs and crispy potato wedges. These are both roasted in the oven with paprika and lemon

Dairy-free

Egg-free

Gluten-free

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal712
fat39g
saturates10g
carbs29g
sugars2g

low
fibre4g
protein59g

high
salt0.48g

low

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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A star rating of 4.5 out of 5.74 ratings

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