I came across this recipe in the New York Times a couple weeks ago. Sheet pan cooking is really popular now and this recipe sounds fantastic (AND HEALTHY!) I can’t wait to try it.
Notes from the NYT: 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.
- 1 tablespoon extra-virgin olive oil
- 1 ½ tablespoons sweet paprika
- 1 tablespoon tomato paste
- 2 teaspoons kosher salt
- ½ teaspoon smoked hot Spanish paprika (pimentón)
- ¾ teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- Finely grated zest of 1 lemon
- 1 clove garlic, finely grated or minced
- 2 pounds bone-in, skin-on chicken legs, separated into drumsticks and thighs
- 2 medium Yukon gold potatoes (about 12 ounces), peeled and cut into 1/2-inch chunks
- 1 large or 2 medium turnips (about 12 ounces), peeled and cut into 1 1/2-inch chunks
- 3 tablespoons duck fat, melted (or olive oil)
- 2 to 3 Persian (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)
1. In a medium bowl, combine oil, sweet paprika, tomato paste, 1 1/2 teaspoons salt, smoked paprika, 1/2 teaspoon pepper, cumin, lemon zest, and garlic.
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. Heat oven to 450 degrees. Toss potatoes, turnips, duck fat, 1/2 teaspoon salt and 1/4 teaspoon pepper together on a quarter-size rimmed sheet pan or a 9-by-13-inch pan.
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. 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.