Crispy potato wedges and delectable, gluten-free chicken roasted with paprika and lemon.
Crispy-skin chicken thighs
8 juicy chicken thighs, 2 lemons, and the skin
Twice as much chopped tarragon
750g new potatoes, 2 tablespoons of olive oil
2 teaspoons sweet or smoked paprika
Heat the oven to 220C, 200F, and gas 7. Use kitchen paper to clean the chicken thighs. Juice and zest from one lemon should be finely grated. Combine the tarragon, 1 tablespoon of the oil, salt, and pepper in a shallow dish.
Each chicken thigh's skin should be slashed three times. Next, add the marinade. The chicken pieces can be stored in the refrigerator for up to a day before cooking or can wait.
Potatoes should be cut into wedges and placed on a roasting pan. Add paprika and the remaining oil, then toss.
The chicken pieces should be arranged on a rack that has been placed on top. Bake the chicken and potatoes for 30 to 40 minutes, or until they are both thoroughly browned. Serve alongside a plain green salad.
Before seasoning, pat the chicken thighs dry with a paper towel. This will assist in making the skin crispy.
Rub the seasoning under the skin and on top of the skin on the chicken's two sides.
For the best flavor, you want to cover the chicken completely with the tasty rub. 400° F) is a high temperature for baking chicken. By securing moisture, you get juicier chicken.
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