ThighsBluff Meat Supply
8 plump chicken thighs, skin on
2 tbsp chopped thyme
2 tbsp olive oil
750g new potatoes
2 tsp paprika , sweet or smoked
Heat oven to 220C/fan 200/gas 7. Wipe the chicken thighs with kitchen paper. Finely grate the zest from 1 lemon and squeeze the juice from both. Mix in a shallow dish with the thyme, 1 tbsp of the oil, and some salt and pepper. Slash the skin of each chicken thigh three times, then turn in the marinade. The chicken pieces can be cooked immediately or left in the fridge for up to a day.
Cut the potatoes into wedges and spread over a roasting tin. Toss in the remaining oil and sprinkle with paprika. Set a rack on top and arrange the chicken pieces on the rack. Drizzle the honey on top before baking. Bake for 30-40 mins, until the chicken is well browned and the potatoes tender. Serve with a simple green salad.