Crispy 15-Minute Chicken Thighs with Greens and Tarragon Lemon Drizzle

One of my favourite quick salads — ready in about 15 minutes and full of contrasting textures: creamy avocado, crisp cucumber and hot, crispy chicken straight from the pan. The chicken thighs are the star. I love thighs because they’re forgiving and reliably tasty. My usual slow-roast method gives wonderfully crispy skin after 45–50 minutes in a hot oven, but when time is short this pan method gives excellent results in just 12 minutes.

The dressing is more of a drizzle than a classic vinaigrette and is something I use often. A yoghurt or crème fraîche base with lemon and herbs is bright and creamy. Tarragon pairs beautifully with chicken, but if you prefer, substitute chopped chives, parsley, or simply use lemon juice with salt and pepper.

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• ▢ 4 chicken thighs, skin on (important). Boned if you prefer, or ask the butcher to remove the bones.
• ▢ Maldon salt
• ▢ Olive oil

For the salad:

• ▢ 2 big handfuls mixed salad leaves
• ▢ 1/2 cucumber, finely sliced
• ▢ 1 avocado, sliced
• ▢ handful pumpkin seeds

For the dressing:

• ▢ 2 tablespoons green yoghurt, or crème fraîche
• ▢ 1/2 lemon, juice
• ▢ 1 tablespoon tarragon leaves, roughly chopped
• ▢ salt and pepper

• Start with the chicken.
• Debone the thighs — scissors make this easy. (A brief video demonstration is available on the author’s Instagram stories if you need a visual guide.)
• Once boned, flatten each thigh skin-side up. Drizzle lightly with olive oil and season with a good pinch of Maldon sea salt.
• Heat a heavy-bottomed frying pan over medium-high. Add the thighs skin-side down so they sizzle. Cover loosely with foil, then place a second pan on top and weigh it down with cans or another heavy object to press the thighs while they cook.
• This weight helps the fat render and creates crisp, golden skin. Keep the heat at medium-high — too hot and the skin will burn.
• After about 9 minutes, remove the weight and check the skin. If it’s golden and crisp, flip the thighs and cook for an additional 2 minutes to finish cooking through. If you prefer extra crispiness, give them another minute before turning.
• While the chicken cooks, whisk the dressing ingredients together. Taste and adjust lemon, salt and pepper. If the drizzle is too thick, add a few drops of water until you reach the desired consistency.
• Slice the cooked chicken and arrange it hot over the salad leaves, cucumber and avocado. Scatter pumpkin seeds and drizzle the tarragon-lemon dressing over the top.
• Simple, satisfying and quick — the whole dish comes together in about 15 minutes. Enjoy!