Sheet-Pan Paprika Chicken With Potatoes and Turnips

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.

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.

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!

I think the breathless description of the quarter sheet pan was cute but honestly I've been using these for about 50 years! When did your egg hatch? LOL!!

Just a small note from a Hungarian who's paprikas has been favorably compared with the local versions in Hungary, this recipe has nothing to do with "Hungarian chicken paprikash" other than using paprika in the construction. I'd think of another name or description before I'd embarrass my heritage by intimating that it has hungarian roots. My grandmother would cry.

Paprika burns and turns bitter with high heat. I think 450 is going to cause burning and bitterness and veggies will also burn. . Why not do baking at 425 for slightly longer? I would appreciate comments about this.

Sorry, Melissa, but this isn't paprikas. Tomato paste? Smoked paprika? Cumin? These do not exist in the beautiful, velvety paprikas taught to my mother by her Hungarian in-laws, where sour cream is definitely NOT optional. This is roasted chicken and vegetables with paprika. But please don't call it paprikas.

The paprika rub - it's not really a marinade - was improved by a Tbsp of dry vermouth+a Tbsp of water. For two of us, used 1/2 a chicken (DH doesn't like dark meat), and one whole sheet pan, chicken and vegs together. Convection 400 for half an hour, then regular 400 until the meat was at 170, about another 10 minutes. The chicken came out tasty but nothing spectacular. Turnips were absolutely the best part, with the potatoes in duck fat, just divine.

Huge success! I made the chicken only (no veggies), following readers' advice to add vermouth, water, and olive oil to the paste -- turning it into a marinade. I marinated the chicken (for an hour or so); I used boneless, skinless chicken thighs. Then I roasted the chicken in my good ol' 9X13 pan, and served it with mashed potatoes and green peas. My guests were thrilled. It was incredibly easy and dee-lishious. Thanks, NYT, and fellow readers!

I have this reaction to most cooking/eating articles.

Just a quick note: this has NOTHING (absolutely nothing) to do with chicken paprikás - other than the fact that it has chicken and paprika in it. The recipe looks great. You don't need to "sell" it by saying that it is a rendition of a Hungarian dish. It is not.

I used a whole spatchcocked chicken rather than pieces, which worked beautifully. I also made some extra marinade for the vegetables, which gave especially the turnips more character.

We should all go out and buy 9 X 12 "quarter sheet" pans when practically everyone has a perfectly good 9 X 13 pan--maybe two or three--which we've been using to make lasagna our whole adult lives

I went with DK's recommendation: add a tbsp each of dry vermouth and water to the "rub" mixture. This created a paste like marinade/rub that was easy to rub into the chicken using my hands. The flavor was a pleasant change from the spice mixtures I have been using on sheet pan chicken. I will make again. A personal preference on sheet pan chicken. IMO, using leg quarters (instead of separated legs and thighs) produces a juicier finished product. Just cook a little longer.

I added a few tweaks as per comments (e.g., more oil in marinade, added an onion to roast with the chicken, added oregano to the marinade and cucumber salad). My addition was to make an aioli with mayonnaise, minced shallot, sweet and smoked paprika, lemon juice, and salt and pepper. I served this at the table and told folks could put it on whatever they liked. The aioli took everything over the top, especially the duck fat potatoes and turnips! Thanks to everybody who posts, I learn a lot.