tablespoon extra-virgin olive oil
tablespoons sweet paprika
tablespoon tomato paste
teaspoons kosher salt
teaspoon smoked hot Spanish paprika (pimentón)
teaspoon freshly ground black pepper
teaspoon ground cumin
Finely grated zest of 1 lemon
clove garlic, finely grated or minced
pounds bone-in, skin-on chicken legs, separated into drumsticks and thighs
medium Yukon gold potatoes (about 12 ounces), peeled and cut into 1/2-inch chunks
large or 2 medium turnips (about 12 ounces), peeled and cut into 1 1/2-inch chunks
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)
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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.
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.
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.
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.)
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.
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