Smoky Paprika Chicken and Turnip Skillet

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 2 lb bone-in, skin-on chicken thighs (about 4–6 pieces)
• 1 1/2 lb turnips, peeled and cut into 1-inch wedges
• 1 medium yellow onion (or 2 small shallots), sliced
• 6 garlic cloves, smashed
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/2 tsp dried oregano
• 3/4 cup low-sodium chicken broth
• 6 fresh thyme sprigs + 1 small rosemary sprig
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh parsley
• Juice of 1/2 lemon

Do This

• 1. Preheat oven to 400°F (200°C). Pat chicken dry and season on both sides with salt, pepper, smoked paprika, and dried oregano.
• 2. Heat olive oil in a large oven-safe skillet over medium-high. Brown chicken skin-side down 7–9 minutes until deeply golden; flip and brown 2–3 minutes more. Transfer to a plate.
• 3. In the same skillet, add onion and turnip wedges with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until starting to brown.
• 4. Add garlic, remaining smoked paprika, and herbs. Cook 1 minute, stirring, until fragrant.
• 5. Pour in chicken broth, scraping up browned bits. Nestle chicken on top, skin-side up, along with any juices.
• 6. Transfer skillet to oven and roast 18–22 minutes, until chicken is cooked through (165°F/74°C) and turnips are tender.
• 7. Off the heat, stir in butter and lemon juice around the chicken. Sprinkle with parsley and serve hot straight from the skillet.

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Why You’ll Love This Recipe

• All-in-one skillet meal: juicy chicken, caramelized turnips, and a built-in smoky pan sauce.
• Deep, cozy flavor from smoked paprika, garlic, and fresh herbs without needing a grill or smoker.
• Uses humble, budget-friendly ingredients but feels rustic and special enough for guests.
• Minimal cleanup: one skillet, no separate sides required unless you want them.

Grocery List

• Produce: Turnips, yellow onion or shallots, garlic, fresh thyme, fresh rosemary, fresh parsley, lemon.
• Dairy: Unsalted butter.
• Pantry: Bone-in, skin-on chicken thighs, olive oil, smoked paprika, kosher salt, black pepper, dried oregano, low-sodium chicken broth.

Full Ingredients

Main Skillet

• 2 lb bone-in, skin-on chicken thighs (about 4–6 pieces)
• 1 1/2 lb turnips (3–4 medium), peeled and cut into 1-inch wedges
• 1 medium yellow onion (or 2 small shallots), thinly sliced
• 6 large garlic cloves, smashed and peeled (keep them mostly whole)
• 2 tbsp olive oil
• 3/4 cup low-sodium chicken broth

Smoky Seasoning & Herbs

• 2 tsp smoked paprika, divided
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/2 tsp dried oregano
• 6 fresh thyme sprigs
• 1 small fresh rosemary sprig (or 1/2 tsp dried rosemary, crushed)

Finishing Touches (Optional but Recommended)

• 2 tbsp unsalted butter, cut into small cubes
• 2 tbsp chopped fresh parsley leaves
• Juice of 1/2 lemon (about 1 tbsp), plus extra wedges for serving

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your ingredients

Preheat your oven to 400°F (200°C). Position a rack in the center so there is room for your skillet.

While the oven heats, prep the vegetables: peel the turnips and cut them into 1-inch wedges so they cook at the same rate as the chicken. Thinly slice the onion (or shallots). Smash the garlic cloves with the flat side of a knife, then peel them, leaving them mostly whole so they gently roast and sweeten in the pan.

Step 2: Season the chicken generously

Pat the chicken thighs very dry with paper towels; this is important for good browning and crisp skin. In a small bowl, combine 1 1/2 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp dried oregano.

Rub this seasoning mixture all over the chicken thighs, coating both sides and lifting the skin gently to tuck a little seasoning underneath if you like. Let the chicken sit at room temperature for about 10 minutes while you start heating the skillet; this helps it cook more evenly.

Step 3: Brown the chicken in the skillet

Heat a large, heavy, oven-safe skillet (a 10–12 inch cast iron pan is ideal) over medium-high heat. Add 2 tbsp olive oil. When the oil is shimmering and just starting to smoke, place the chicken thighs in the pan skin-side down, spacing them out so they are not crowded.

Let the chicken cook undisturbed for 7–9 minutes, until the skin is deeply golden and crisp and releases easily from the pan. Flip the thighs and cook the second side for another 2–3 minutes. You are not cooking them through yet, just building color and flavor. Transfer the browned chicken to a plate, leaving the rendered fat in the skillet.

Step 4: Caramelize the turnips and aromatics

Reduce the heat to medium. Add the sliced onion and turnip wedges to the hot fat in the skillet. Sprinkle with a small pinch of salt. Cook, stirring occasionally, for 5–7 minutes, until the onions have softened and the turnips are picking up some golden spots on the edges.

Add the smashed garlic cloves, the remaining 1/2 tsp smoked paprika, and the fresh thyme and rosemary sprigs. Stir for about 1 minute until the garlic is fragrant and the spices are evenly distributed. Be careful not to scorch the garlic or paprika; if the pan seems too hot, lower the heat slightly.

Step 5: Deglaze and build a light smoky sauce

Pour in the 3/4 cup chicken broth, stirring and scraping the bottom of the skillet with a wooden spoon to release any browned bits. Those bits are packed with flavor and will form a light, rustic sauce around the vegetables and chicken.

Taste the liquid and add a pinch more salt or pepper if needed; it should be well seasoned at this stage so the flavors concentrate nicely in the oven. Spread the turnips and onions out in an even layer so they form a bed across the skillet.

Step 6: Nestle the chicken and roast everything together

Return the browned chicken thighs to the skillet, placing them skin-side up on top of the turnips and onions. Pour any juices collected on the plate back into the pan. The chicken should sit up above most of the liquid so the skin can stay crisp while the meat braises gently underneath.

Transfer the skillet to the preheated oven and roast for 18–22 minutes, or until the chicken is cooked through and the turnips are tender when pierced with a fork. The internal temperature of the thickest part of the chicken should reach at least 165°F (74°C).

Step 7: Finish with butter, lemon, and herbs

Carefully remove the hot skillet from the oven. Scatter the butter cubes around the pan, letting them melt into the juices. Squeeze the juice of 1/2 lemon over the vegetables and pan juices (avoid the chicken skin so it stays crisp), then gently tilt the skillet to swirl everything together.

Sprinkle the top with chopped fresh parsley. Let the chicken rest in the skillet for about 5 minutes so the juices settle. Serve straight from the pan, making sure each plate gets a piece of chicken, plenty of turnips and onions, and a spoonful of the smoky, buttery pan juices.

Pro Tips

• Dry chicken = better browning. Pat the thighs very dry before seasoning. Moisture on the surface will steam instead of sear, and you will miss out on that deep golden crust.
• Do not rush the first sear. Give the chicken time to fully brown skin-side down before flipping. If it sticks, it probably needs another minute.
• Keep the paprika from burning. Add most of the smoked paprika directly to the chicken, and the rest just before adding broth. Paprika scorches quickly in bare, very hot fat.
• Cut turnips evenly. Aim for uniform 1-inch wedges so they become tender at the same time as the chicken finishes roasting.
• Adjust the smokiness. For a bolder smoky profile, add an extra 1/2 teaspoon smoked paprika, or a pinch of ground cumin. For milder flavor, use only 1 1/2 teaspoons total.

Variations

• Boneless chicken option: Use 1 1/2–2 lb boneless, skinless thighs. Brown them for 3–4 minutes per side, then roast for only 12–15 minutes. You will lose the crisp skin, but the dish will still be flavorful and will cook faster.
• Turnips plus potatoes: Swap half the turnips for baby potatoes or Yukon Gold cubes. The potatoes will soak up the smoky pan juices and make the dish feel a bit more familiar to those new to turnips.
• Spicy smoky skillet: Add 1/4–1/2 teaspoon red pepper flakes with the garlic, or stir in a spoonful of harissa or hot smoked paprika with the broth for a gentle kick.

Storage & Make-Ahead

Let leftovers cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 3–4 days. Reheat gently in a covered skillet over low heat with a splash of broth or water until warmed through, or in a 325°F (165°C) oven for 15–20 minutes. For longer storage, you can freeze the cooked chicken and turnips (with the pan juices) for up to 2–3 months. Thaw overnight in the fridge before reheating.

If you want to prep ahead, you can season the chicken and cut the vegetables up to 24 hours in advance. Store the seasoned chicken covered in the fridge, and keep the cut turnips submerged in cold water so they do not discolor (drain and pat dry before cooking).

Nutrition (per serving)

Approximate values per serving (1 chicken thigh plus a hearty portion of turnips, onions, and pan juices): about 500 calories, 35 g protein, 32 g fat, 15 g carbohydrates, 3 g fiber, and 750 mg sodium. Actual values will vary based on the size of the chicken pieces, exact amount of fat rendered, and the brand of broth used.