This stunning chicken thigh is not to be missed. Chicken thigh can be cooked in a variety of ways such as grilling, roasting, braising, and frying. Chicken thighs are eaten as part of countless cuisines around the world. They are a favourite cut of dark meat poultry with chef and home cooks alike thanks to their deep flavour and tenderness. They have a stronger chicken flavour than white meat and are tender and moist without being overly fatty or oily.
Cooking instructions- crispy chicken thigh
- 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
- 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 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.
Product photography is representative only. Weights and portions will be as stated.
Pack contains approximately 4 pieces.
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