One-Pan Chicken With Golden Potatoes

One-Pan Chicken With Golden Potatoes

In this pantry-friendly, mostly hands-off recipe, chicken is marinated in spiced yogurt and then roasted in a covered skillet with potatoes, onions and broth until the chicken releases its flavor into the pan and the vegetables soften. Toward the end of cooking, the pan is uncovered so that the chicken skin turns crisp and golden. This one-pan meal needs nothing more than a side salad or some lightly steamed greens to eat alongside. Feel free to swap out the oregano for dried thyme or increase the cumin if you like, but be sure to keep the turmeric for that nice golden color. Serve with extra yogurt alongside, if you like. 

Yield: 4 servings

⅓ cup plain yogurt, plus more 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

3 tablespoons olive oil, divided

Fine sea salt and black pepper

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 cut into ¾-inch-thick slices, or another waxy variety

2 large yellow onions, cut crosswise into 1-inch-thick rounds

1 cup chicken broth

Marinate the chicken: In a large bowl, combine the yogurt with all the spices, garlic, 1 tablespoon oil, 1 teaspoon salt and a generous grind of pepper. Squeeze in the juice of half a lemon (you’ll use the other half after the chicken’s roasted) and mix until well combined. Add the chicken pieces and mix until nicely coated. Set aside to marinate at room temperature for at least 45 minutes (or refrigerate up to overnight if getting ahead).

Heat the oven to 425 degrees. If the chicken is in the fridge, move it to the counter while the oven is heating up.

Place the potatoes, onions and remaining 2 tablespoons of oil into a large cast-iron skillet, along with ¾ teaspoon salt and a good grind of pepper. Use your hands to mix everything together, keeping the onion rounds intact if possible, then spread in a single layer. Top evenly with the chicken thighs, skin side up, reserving the bowl of marinade. Pour the stock into the bowl, using a spatula to scrape at any remaining marinade, then pour this mixture into the skillet, avoiding pouring on top of the chicken skin. 

Cover the surface with a piece of parchment paper, then tightly cover the skillet with a piece of foil. Transfer to the oven and bake for 1 hour, then carefully remove the foil and parchment paper and use a spoon to baste the chicken skin. Return to the oven for 25 minutes more, cooking until chicken is nicely browned on top and the potatoes are tender. Let settle for 5 to 10 minutes, then squeeze over the remaining half lemon.

To serve, arrange the chicken, potatoes and onions onto a large serving platter, pouring the juices from the pan on top. Serve warm.