Golden outside, juicy inside, and full of flavour: herb-and-paprika roast chicken thighs with wedges that are crisp at the edges and tender in the middle — one tray, family-style.
Ingredients
4 skin-on chicken thighs; 800 g potatoes; 4 garlic cloves; 1 lemon; 4 tbsp extra virgin olive oil; 1 tsp sweet paprika; 1 tsp rosemary; 1 tsp thyme; 100 ml chicken stock; salt and black pepper to taste; fresh parsley to serve.
Method
Heat the oven to 200°C. Wash the potatoes well and cut into wedges, skin on. Mix the olive oil with the minced garlic, the juice of half the lemon, paprika, rosemary, thyme, salt, and pepper, and rub it all over the chicken. Toss the wedges on a roasting tray with a little olive oil, salt, pepper, and a pinch of paprika. Nestle the chicken among the potatoes, pour the stock into the base of the tray, and add the remaining lemon in slices. Roast 45–60 minutes depending on size, turning the potatoes and basting the chicken with its juices halfway. For a crisp finish, raise the heat to 220°C for the last 5–10 minutes, watching closely; the chicken should reach 74°C at the thickest part. Rest a few minutes, scatter with chopped parsley, and serve hot with the pan juices.
Tips
Dry the potatoes well before seasoning so they brown better; spread the wedges in a single layer for maximum crispness; keep the chicken skin fairly dry of stock while roasting for a deeper golden colour.
