Get this all-star, easy-to-follow Chipotle Chicken Thighs with potato wedges.


  • 4 tbsps chipotle
  • 1 tbsps oil
  • big pinch salt
  • 1 tbsp maple syrup
  • 1 kg chicken thighs
  • 1 onion, chopped roughly into 8 segments
  • 1kg potatoes, peeled and cut into wedges
  • ½ tsp smoked paprika
  • ½ tsp cayenne
  • ½ tsp oregano
  • big pinch salt and pepper




  1. Pre-heat the oven to Gas Mark 4/350F/180C. Arrange the chicken thighs and onion segments in a shallow roasting pan, making sure everything is nice and snug but still in a single layer.
  2. Whisk together the chipotle, oil, salt and maple syrup and pour over the chicken. Toss gently to ensure everything is coated and roast for 35 minutes.
  3. Meanwhile, put the potatoes into a pan of cold water and bring to a boil, allow to boil for just two minutes and then drain.
  4. Throw into a roasting pan with a tbsp of olive oil and the spice mix, then give a good stir or shake to make sure each wedge is coated in spices.
  5. Turn the heat up to Gas Mark 5/375F/190C once the chicken has been in for 35 minutes and roast for another 15-20 minutes alongside the potato wedges.
  6. Serve 2-3 chicken thighs with a big helping of potato wedges and a little greenery on the side.
  7. kankunchicken3