Instructions

1. Step 1: Marinate the chicken. In a large bowl, combine ⅓ cup plain yogurt, 2 teaspoons ground cumin, 1 teaspoon paprika, 1 teaspoon dried oregano, 1 teaspoon ground cinnamon, ½ teaspoon ground turmeric, and 5 finely grated garlic cloves. Add 1 tablespoon olive oil, 1 teaspoon fine sea salt, and a generous grind of black pepper. Squeeze in the juice of half a lemon and mix until well combined.
2. Step 2: Add 2 to 2½ pounds of bone-in, skin-on chicken thighs to the yogurt mixture, ensuring they are nicely coated. Set aside to marinate at room temperature for at least 45 minutes, or refrigerate up to overnight for better flavor.
3. Step 3: Preheat the oven to 425°F (220°C). If the chicken is refrigerated, take it out to bring to room temperature while the oven heats up.
4. Step 4: In a large cast-iron skillet, combine 1½ pounds of peeled and sliced red potatoes (about ¾-inch thick), 2 large yellow onions cut into 1-inch-thick rounds, and the remaining 2 tablespoons of olive oil. Season with ¾ teaspoon fine sea salt and a good grind of black pepper. Mix everything with your hands while keeping the onion rounds intact if possible, then spread them in a single layer.
5. Step 5: Top the potatoes and onions evenly with the marinated chicken thighs, skin side up. Take the reserved marinade bowl, pour 1 cup chicken broth into it, and scrape the sides with a spatula to get any remaining marinade. Pour this broth mixture into the skillet, avoiding pouring it directly on top of the chicken skin.
6. Step 6: Cover the surface of the skillet with a piece of parchment paper followed by tightly covering the skillet with aluminum foil. Transfer to the preheated oven and bake for 1 hour.
7. Step 7: After 1 hour, carefully remove the foil and parchment paper. Use a spoon to baste the chicken skin with the juices from the skillet. Return the skillet to the oven and bake for another 25 minutes, or until the chicken is nicely browned and the potatoes are tender.
8. Step 8: Once cooked, let the chicken and vegetables settle for 5 to 10 minutes. Squeeze over the juice of the remaining half lemon just before serving.
9. Step 9: To serve, arrange the chicken, potatoes, and onions on a large serving platter, pouring the pan juices over them. Enjoy warm.