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A comforting and easy one-pan meal featuring bone-in, skin-on chicken thighs marinated in a spiced yogurt sauce and roasted with tender potatoes and sweet onions to juicy perfection with crispy golden skin.

Ingredients

Scale
  • ⅓ cup plain yogurt, plus extra for serving if desired
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground turmeric
  • 5 garlic cloves, finely grated or minced
  • 3 tablespoons olive oil, divided
  • Fine sea salt, divided
  • Freshly ground black pepper, divided
  • 1 lemon, halved
  • 2 to 2½ pounds bone-in, skin-on chicken thighs (about 6 thighs)
  • 1½ pounds red potatoes (about 3 medium), peeled and sliced about ¾ inch thick, or another waxy potato
  • 2 large yellow onions, cut crosswise into 1-inch thick rounds
  • 1 cup chicken broth

Instructions

  1. Whisk together ⅓ cup plain yogurt, 2 teaspoons ground cumin, 1 teaspoon paprika, 1 teaspoon dried oregano, 1 teaspoon ground cinnamon, ½ teaspoon ground turmeric, 5 minced garlic cloves, 1 tablespoon olive oil, 1 teaspoon fine sea salt, freshly ground black pepper to taste, and juice of half a lemon until well combined.
  2. Add 2 to 2½ pounds bone-in, skin-on chicken thighs to the yogurt mixture and toss to coat thoroughly. Let rest at room temperature for at least 45 minutes or cover and refrigerate overnight for deeper flavor.
  3. Preheat oven to 425°F (220°C). If chicken was refrigerated, bring it to room temperature while heating the oven.
  4. Peel and slice 1½ pounds red potatoes about ¾ inch thick and cut 2 large yellow onions into 1-inch thick rounds.
  5. Toss potatoes and onion rounds with remaining 2 tablespoons olive oil, ¾ teaspoon fine sea salt, and freshly ground black pepper to taste. Spread in a single layer in a large cast-iron skillet, keeping onion rings intact.
  6. Pat chicken skin dry with paper towels to help it crisp during roasting.
  7. Nestle the chicken thighs skin side up on top of the potatoes and onions in the skillet.
  8. Pour the remaining marinade into a bowl, add 1 cup chicken broth, scrape the bowl to loosen any marinade bits, and pour this mixture around the chicken in the skillet, avoiding the chicken skin to keep it dry.
  9. Cover the skillet surface tightly with parchment paper and seal with foil to trap steam. Bake covered at 425°F for 1 hour.
  10. Carefully remove the foil and parchment paper; baste the chicken skin with pan juices, then return the skillet uncovered to the oven and bake an additional 25 minutes or until chicken skin is deeply golden and potatoes are tender. The internal temperature should reach 165°F.
  11. Let the skillet rest 5 to 10 minutes after baking, then squeeze the remaining half lemon over the chicken and potatoes before serving.

Notes

Patting chicken skin dry before roasting helps achieve crispiness., Pouring broth and marinade around but not over chicken skin keeps it dry until it crisps in the final baking stage., Keeping onion rounds whole improves presentation and texture., Use a meat thermometer to ensure chicken is cooked to safe 165°F internal temperature., Marinate chicken overnight for enhanced flavor., Leftovers store well in airtight containers in the fridge for 3-4 days; freeze up to 2 months., Reheat covered at 350°F for 20-30 minutes; broil briefly uncovered to crisp skin., Swap oregano for thyme or add spices like harissa or cayenne for variations., Boneless thighs or different vegetables can be used with adjusted cooking times.

Nutrition

Find it online: https://gingerbaking.com/one-pan-chicken-with-golden-potatoes-recipe-5%e2%98%85-2-hrs-30-min/