Ingredients (serves 1-2):
- 2 large chicken thighs
- Enough new potatoes
- Zest and juice of 1/2 lemon
- 1/2 tablespoon of dried tarragon
- 1 tablespoon of olive oil
- 1 teaspoon of paprika
Pre-heat the oven to around 220 degrees C. In a small oven dish grate the zest and squeeze the juice of half a lemon. Mix together with the tarragon, olive oil and half of the paprika. Put each of the chicken thighs into the bowl and ensure that they’re well coated with the mixture. Place the potatoes into a roasting tin and cover with a dash of olive oil and the remaining paprika. Put both the chicken and the potatoes into the oven for upto 40 minutes or until the chicken skin is crispy and the potatoes are nice and tanned. You can baste the chicken every ten minutes if you like. Serve up by itself or with some salad.
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