Sheet-Pan Paprika Chicken with Potatoes and Turnips

cooking.nytimes.com

Jeremy Hendzel

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 ½-inch chunks

1 large or 2 medium turnips (about 12 ounces), peeled and cut into 1 ½-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)

Directions at cooking.nytimes.com

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