Sheet-Pan Paprika Chicken With Potatoes and Turnips

By Melissa Clark

Sheet-Pan Paprika Chicken With Potatoes and Turnips
Andrew Scrivani for The New York Times
Total Time
45 minutes, plus marinating
Rating
4(872)
Comments
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Think of this as the sheet-pan dinner version of a Hungarian chicken paprikash, ruddy with paprika and sweet tomato paste. Roasting the chicken at high heat instead of braising it lets it singe at the edges, and allows the potatoes and turnips to turn golden beneath their coating of duck fat (or olive oil). Feel free to double this; just use two large sheet pans instead of the smaller pans.

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Ingredients

Yield:4 servings
  • 1tablespoon extra-virgin olive oil
  • 1½tablespoons sweet paprika
  • 1tablespoon tomato paste
  • 2teaspoons kosher salt
  • ½teaspoon smoked hot Spanish paprika (pimentón)
  • ¾teaspoon freshly ground black pepper
  • ½teaspoon ground cumin
  • Finely grated zest of 1 lemon
  • 1clove garlic, finely grated or minced
  • 2pounds bone-in, skin-on chicken legs, separated into drumsticks and thighs
  • 2medium Yukon gold potatoes (about 12 ounces), peeled and cut into ½-inch chunks
  • 1large or 2 medium turnips (about 12 ounces), peeled and cut into 1½-inch chunks
  • 3tablespoons duck fat, melted (or olive oil)
  • 2 to 3Persian (mini) cucumbers or 1 large cucumber, peeled if desired, thinly sliced crosswise and kept refrigerated
  • Chopped dill or parsley, for serving
  • Sour cream, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

732 calories; 51 grams fat; 14 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 10 grams polyunsaturated fat; 30 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 42 grams protein; 1224 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, combine oil, sweet paprika, tomato paste, 1½ teaspoons salt, smoked paprika, ½ teaspoon pepper, cumin, lemon zest, and garlic.

  2. Step 2

    Place chicken on a quarter-size rimmed sheet pan (or use a regular rimmed sheet pan) and rub the chicken all over with the paprika mixture. Cover and let rest at least 30 minutes at room temperature or up to 24 hours in the refrigerator.

  3. Step 3

    Heat oven to 450 degrees. Toss potatoes, turnips, duck fat, ½ teaspoon salt and ¼ teaspoon pepper together on a quarter-size rimmed sheet pan or a 9-by-13-inch pan.

  4. Step 4

    Slide both baking pans into the oven. Roast chicken until cooked through, 25 to 30 minutes. Roast vegetables, tossing after 15 minutes. When you remove the chicken from oven, turn up heat to 500 degrees and continue cooking the vegetables until they are golden brown, another 5 to 10 minutes longer. (Tent chicken with foil and let rest while vegetables finish cooking.)

  5. Step 5

    Place the chilled cucumber in a bowl and sprinkle with salt and herbs. Serve with chicken and vegetables, garnished with herbs. Pass the cucumbers and sour cream (if using) at the table.

Ratings

4 out of 5
872 user ratings
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Comments

M.kauffman

Wow, this was great, but need some tweaks. first off use 3 tablespoons of olive oil to mix with the spices so as to make a paste...it will adhere to the chicken better & spice the vegetables. Also, I would double the spices for 2lbs of chicken. More garlic & some sliced onions will add some additional flavor, plus, DON’T separate the chicken from the veggies...the chicken juices with the spices amps up the root vegetables to another level.

Barbara

This "marinade" is so dry that it leaves lumps of it on the chicken. While many lumps dissolve on the chicken, too many remain as, well, dark lumps. It needs much more liquid. Chicken broth? White wine? More olive oil? Otherwise tasty. But looks weird, Could be more attractive.

Rosemary

I was daring and doubled this recipe last night for a casual dinner for 8. Usually, I try out a recipe on family before serving it to friends! The chicken was great, the veggies, just so so. I bought new jars of sweet paprika and smoked hot paprika so the aroma was fabulous while mixing the spice rub. The chicken had a smoky, warm flavor, not too spicy, just very delicious. I served this with a spinach salad and also made No Knead bread. A great fun night, there aren’t any leftovers!

K

Shocking! Made as written with a bit more EVOO in the paste. Served over arugula to soak up the delicious juices. Another keeper!

Chelsea

Cook veggies for less time than suggested. Add part of chicken spices to veggies along with extra oil. Yum!

Jamie

Quite good, with some modifications. After reading other reviewer comments, I made the marinade with both Greek yogurt and mayo, and added 2 grated garlic cloves, cumin, and lemon zest. I added halved brussels sprouts to the thinly sliced potatoes, and roasted the veggies for 10 minutes before laying the chicken on top. I used lemon juice (instead of lime) in the sauce at the end, but I think everything could have used a squeeze of lemon after roasting. Ate over a bed of fresh spinach.

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