Crispy-skin chicken thighs

  • Ready in 55m

  • Serves 4

  • 722 calories

  • 39.35g carbs

If you have about 55 minutes to spend in the kitchen, Crispy-skin chicken thighs might be an excellent gluten free, dairy free, fodmap friendly, and whole 30 recipe to try. For $2.95 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 722 calories, 41g of protein, and 45g of fat each. This recipe from BBC Good Food requires plump chicken thighs, new potatoes, paprika, and olive oil. 208 people found this recipe to be scrumptious and satisfying. It works well as a main course.

6 ingredients

  1. 8 chicken thighs
  2. 2 lemons
  3. 2 tbsps tarragon
  4. 2 tbsps olive oil
  5. 2 lb new potatoes
  6. 2 tsps sweet paprika

Instructions

  1. Heat oven to 220C/fan 200/gas
  2. Wipe the chicken thighs with kitchen paper. Finely grate the zest from 1 lemon and squeeze the juice from both.
  3. 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.
  4. 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.
  5. Bake for 30-40 mins, until the chicken is well browned and the potatoes tender.
  6. Serve with a simple green salad.
Crispy-skin chicken thighs

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