Paprika and Lemon Chicken Thighs

Preheat the oven to 220C. Mix the lemon zest with the tarragon, oil, paprika and seasoning, then slash the skin of the chicken and rub with the marinade to generously coat. Leave to marinate in the fridge for at least 2 hours.
Cut the potatoes into wedges and scatter in a roasting tin with some more oil and smoked paprika. Set a rack on top and place the chicken thighs onto it, then bake for 30 mins or until the chicken is browned and cooked through. Serve hot with some wilted greens.

40 mins

4 serving

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