ROASTED PAPRIKA CHICKEN WITH POTATOES AND TURNIPS

INGREDIENTS:

Yield: 4 servings

Total time: 45 minutes, plus marinating

1 tbsp extra-virgin olive oil

1 ½ tbsp sweet paprika

1 tbsp tomato paste

2 tsp kosher salt

½ tsp smoked hot Spanish paprika (pimentón)

¾ tsp freshly ground black pepper

½ tsp ground cumin

Finely grated zest of 1 lemon 1 clove garlic, finely grated or minced

1kg bone-in, skin-on chicken legs, separated into drumsticks and thighs

2 medium Yukon gold potatoes (about 340g), peeled and cut into

1-cm chunks 1 large or 2 medium turnips (about 340g), peeled and cut into 1-cm chunks 3 tbsp 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)

PREPAPRATION:

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 marinade. Cover and let rest at least 30 minutes at room temperature or up to 24 hours in the refrigerator.

3. Heat oven to 230 degrees Celsius. Toss potatoes, turnips, duck fat, 1/2 teaspoon salt and 1/4 teaspoon pepper together on a quarter-size rimmed sheet pan or a 22-by-7-centimetre 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 260 degrees Celsius 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.