Herby Chicken Thighs

Main courseServes 4

If you’re dreaming of warm summer evenings with friends in the garden, this Herby Chicken Thighs dish from the team at Thirsk based Herb Fed Poultry will be the perfect accompaniment. Made using their award-winning chicken thighs roasted until the skin is crispy, it’s paired perfectly with an array of light, fresh and fragrant herbs for the ultimate summer supper. For more recipe inspiration and to buy their range online visit herbfedpoultry.co.uk


1 teaspoon each of dried parsley, dried marjoram, dried rosemary, dried thyme, fresh tarragon, dried chilli flakes

1 garlic clove crushed

1 large lemon zested and juiced (or two small)

3 tablespoons olive oil

1 tablespoons of runny Honey

8 Herb Fed Chicken thighs

4 very large potatoes, peeled and cut into four

Chopped chives to garnish.


  1. In a large dish add all the dried and fresh herbs, crushed garlic, olive oil, honey, lemon zest and juice. Mix well.
  2. Add the chicken thighs to the bowl and coat well by rubbing in the marinade. Leave for an hour before cooking ideally.
  3. Peel and chop your potatoes.
  4. Line a large oven proof dish with twice the amount of parchment paper to the size of the dish. (enough to allow you to wrap the chicken and potatoes up to keep the moisture in while doing the first stages of cooking).
  5. Place the potatoes and chicken in the dish making sure to spoon any leftover sauce over the potatoes. Cover and tuck down any spare pieces of parchment paper.
  6. Cook in the oven for around 35 minutes, then unwrap the chicken and potatoes and roast for a further 10 - 15 minutes until they turn a beautiful golden colour and the skin turns crispy.
  7. Sprinkle with fresh chives and serve with a watercress salad or some buttered green beans.