Cut the turnip into 1cm thick slices and chop the leaves into 3cm lengths. Pierce the chicken skin with a fork, cut in half, and season with salt and pepper.

Heat 2 tsp of oil in a frying pan and place the chicken skin-side down. Cook until the skin is golden brown, then flip. Push the chicken to the side and add the turnip slices to the pan. Flip the turnips occasionally until both sides are golden brown. Sprinkle Parmesan cheese on the chicken skin, flip again, and cook until the cheese crisps.