Baked Chicken Thighs. Another easy tasty chicken meal with the minimum preparation.

The choice of baked chicken thighs against chicken breasts.

Baked chicken thighs are less expensive than chicken breasts and it is said they contain more iron ,plus nearly twice the amount of zinc.

Cooking chicken thighs is far less critical since they have a little more fat than chicken breasts, therefore overcooking is far more forgiving than with chicken breasts, if they are cooked just a few minutes to long they easily become dry and quickly loose their moist texture. This chicken crispy thigh recipe is easy providing food that is tasty,and full of flavour. It makes a superb easy meal for the slow-cooker process.

This is special favorite with most children and will please the whole family with a healthy full of extra nutrients adding more,taste and flavour. It is an ideal less expensive option for the family budget at lunch times dinner or supper and is a great addition to a barbecue of picnic.

Try this chicken thighs with a rich lemon-dill sauce or try grilling your chicken thighs with some fresh mango and a green leaf salad,or with with crisp cube potatoes and crispy onions. Crispy-Skin, Baked Chicken Thighs

This easy to prepare dish is a cheap simple but tasty meal

Other herbs, such as thyme or marjoram with some whole, unpeeled cloves of garlic into to the baking pan of potatoes.

Ingredients for this baked chicken recipe

  • 8 plump chicken thighs with the skin on.
  • 8 plump chicken thighs with the skin on.
  • 2 lemons.
  • 2 tbsp chopped tarragon.
  • 4 tbsp olive oil
  • 750g baking potatoes.
  • 2 tsp paprika.
  • 1 bag of mixed fresh salad and herb leaves.
  • Optional some Feta or Goats Cheese and olives for the salad.


  • First heat your oven to 220C/fan 200/gas 7.
  • Wipe the chicken thighs with kitchen paper.

Finely grate the skin(zest) from 1 lemon and squeeze the juice from both.

Mix in a shallow dish with the marjoram or thyme 1 tbsp of the oil, and some salt and pepper.

Score the skin of each chicken thigh and turn in the marinade.

The chicken pieces can be cooked immediately or left in the fridge for up to a day.

Cut the potatoes about 1”squares with a little olive oil,stir and spread about in a roasting tin.

Add the remaining oil and sprinkle with paprika.

Set up a rack over the potatoes and place the chicken pieces on the rack.

Check and stir the potatoes to achieve an even cooking colour.

Bake for 30-40 mins, until the chicken is well browned and the potatoes tender.

Serve with a selection of herb and simple green salad.

Add some Balsamic dressing to your portions of salad to complete great tasting meal.

Try this Easy Chicken Meal Idea Honey Roasted Chicken Drumsticks

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