Crispy Chicken thighs with Paprika Potatoes Recipe and Food Photography

January 25, 2016  •  Leave a Comment

Who doesn't love crispy chicken? Here is one of my tastiest and easiest recipes for crispy chicken that is marinaded in lemon, tarragon and thyme and served with spicy paprika potatoes. And if that's not tasty enough, try an extra kick of flavour try adding some flavoured salt once cooked

Food Envy Photography is a professional Food Photography studio based in Berkshire, just outside London

4 chicken thighs, skin on

2 lemons
1 tbsp chopped tarragon and thyme
1 tbsp olive oil 

350g maris piper potatoes
1 tsp paprika, sweet or smoked 

1. turn on your oven to 220C/fan 200. Pat the chicken thighs with kitchen paper to remove as much moisture as possible. Grate the zest from 1 lemon and squeeze the juice from both. Then marinade the chicken in a shallow dish (Slash the skin of each chicken thigh three times) with the lemon, zest, tarragon/ thyme, 1 tbsp of the oil, and some salt and pepper. Turn the chicken in the marinade to make sure its well covered and ideally you want to leave it in the fridge for a few hours to take on the flavours. If you want extra crispy skin then pan fry the thighs (skin side down) for a few minutes before placing them skin side up into the oven for 30 mins

2. Cut the potatoes into wedges/ cubes and place into a pan of water and bring to the boil. You want to par boil them for 5 minutes, drain and then allow to steam for a few minutes. Place them on a baking tray and then toss in oil and sprinkle with paprika. Bake for 30 mins, until the chicken is well browned and the potatoes tender. 

3. I recently met with Tim from Flavour Magic who kindly gave me some samples of his smoked and chilli infused salts to try. So to finish the dish, I added a few flakes of smoked salt and a few flakes of chilli salt to the potatoes……it added a real punch of extra flavour

Bon Appetite

Tom


Comments

No comments posted.
Loading...