One-Pan Chicken With Golden Potatoes

By Noor Murad

Updated October 24, 2025

  • David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
Media 1 of 1
Ready In
2½ hr
(1¾ hr, plus 45 min marinating)
Rating
5(1,154)
Comments
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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. 

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Ingredients

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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

44 grams carbs; 288 milligrams cholesterol; 938 calories; 28 grams monosaturated fat; 12 grams polyunsaturated fat; 15 grams saturated fat; 60 grams fat; 6 grams fiber; 1523 milligrams sodium; 55 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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).

  2. Step 2

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

  3. Step 3

    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. 

  4. Step 4

    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.

  5. Step 5

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

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Ratings

5 out of 5
1,154 user ratings
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Comments

SamFloss.

@Dave Originally most chickens were wiry, tough birds which benefited from long braising. In or around the 1970’s Americans were introduced to the super-sized juicy bubbly bouncy birds developed through complex hybridization to be full-sized for good eating at five to ten weeks of age. Otherwise it took that many MONTHS to grow the typical chicken to a decent size. The new hybrid chickens have softer meat and their tendons haven’t calcified or toughened. The original chicken was shaped like a brick, often had tough calcified tendons in its legs and required longer, wetter cooking methods. If you ever find yourself trying to cook a heritage chicken, consider this recipe or braising the meat or making a soup that takes hours to complete. That is how you tenderize the meat and bring out the ambrosial old-fashioned chicken taste. These methods also work if you need to dispose of a nasty old rooster. The meaner the rooster, the more satisfying the dish.

Jo Ellen

Made with all suggested spices. I used chicken breasts (boneless) instead of chicken thighs. Followed all other suggestions. Terrific flavor, chicken was very tender. I would make again.

Dave

Seems like a long time to cook chicken at 425 degrees! I'll believe it when I see it.

jenjen

This was stupid good. I used 3 chicken thighs and only 1/4 cup of broth, and cooked it in a covered paella pan for 45 min at 400 then uncovered it for 15. There was still plenty of liquid left in the pan after browning and my partner and I couldn't stop eating

Kathleen

I had chicken thighs to cook and decided on this recipe. I used ingredients at hand. The available potatoes baby new potatoes and I cut them in half. I halved the very large onions and cut them in 1/2 inch slices. I added 3 carrots cut in 3" pieces the last 20 minutes of cooking. Family loved the dish and said is should definitely make it again. The unusual combination of herbs and spices worked! The only paprika was smoked and it worked. Turmeric was strong. Cumin old. I will cook again.

Esther

I made this as written, and the flavoring was great, but the sauce was too thin. Next time I’d halve the broth or thicken it somehow.

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