Oven-baked paprika chicken with rutabaga

Mmmm, eureka paprika! So tasty. And so versatile! This one-pot dish is amazingly succulent. Juicy chicken nestled into hearty chunks of rutabaga with the colorful warmth of paprika will quickly become a “go to” weeknight dish! Bonus: rutabaga is as colorful as it is moderate in carbs.
Prep Time15 mins
Cook Time40 mins
Course: Main Course
Servings: 4 people


  • 2 lbs chicken thighs or chicken drumsticks
  • 2 lbs rutabaga or celery root, peeled and cut into 2-3 inch pieces
  • 1 tbsp paprika powder
  • salt and pepper
  • 1/4 cup olive oil


  • Preheat the oven to 400°F (200°C).
  • Place the chicken and the rutabaga in a baking dish. Season with salt, pepper and paprika powder. Drizzle with olive oil and mix well.
  • Bake in the oven until the chicken is well done, about 40 minutes. Lower the heat towards the end if the chicken or rutabaga is getting too golden brown.
  • Mix the mayonnaise with seasoning and serve together with the roasted chicken and rutabaga.


Paprika is an incredibly versatile spice. And there are so many varieties to play with! Try blending half sweet paprika and half smoked paprika. Or, to give the dish a good kick of heat, add hot smoked paprika to Hungarian paprika. Want even more heat? Swap in a little chipotle powder. The possibilities are endless!