Tarragon chicken

Time for another Sunday recepie, although I didn't actually make this today but earlier this week. It was totally improvised, but turned out really well so I thought I'd share it.

4 pieces of chicken with skins on - I used thighs
6-8 potatoes, cut in vedges
bunch of fresh tarragon
melted butter (can be replaced with olive oil, but it's just not the same)
salt, pepper, spices according to taste

Chop tarragon finely - use half for the potatoes, half for the chicken. Cut potatoes in vedges and mix with half of the tarragon, pour over melted butter and season with salt and pepper. Make sure that the potatoes are coated evenly. In a separate dish, mix the pieces of chicken with rest of the tarragon, and season with your favourite spices - I use soy sauce, pepper and paprika. Put the potatoes and chicken skin down in an ovenproof dish and put into oven gas mark 8 for 20 minutes. After 20 minutes, turn chicken around so that the skin is exposed, and turn the potatoes around a bit so they don't burn. Put back in the oven for another 20 minutes. Make sure that chicken is cooked - cooking time can vary according to the sizes of the pieces. Enjoy!