One-Pan Chicken With Golden Potatoes
Updated October 24, 2025
- Ready In
- 2½ hr
- (1¾ hr, plus 45 min marinating)
- Rating
- Comments
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Ingredients
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
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
- 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).
- 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.
- 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.
- 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.
- 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.
Private Notes
Comments
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 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.
Seems like a long time to cook chicken at 425 degrees! I'll believe it when I see it.
Didn’t like the spice combo. and the baking time was just too little, so I finished them off in the air fryer. (I used whole legs, a bit on the lg. side). Somehow I just was not impressed by the whole dish-never making this one again.
I didn’t have yogurt so I substituted it for heavy cream. SO good! Recommend this substitution if needed.
This was a disappointment. I made it exactly as directed, but found it to be watery and pale. If I were to revisit it, I might bake it uncovered so that things caramelize more and so the sauce thickens.