4 servings.

1/3 cup plain yogurt, more for serving
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
5 garlic cloves, finely grated
3 tablespoons olive oil
Salt and pepper
1 lemon, halved
2 to 2 1/2 pounds bone-in, skin-on chicken thighs
1 1/2 pounds Red Dog german butterball potatoes, peeled and cut into 3/4-inch-thick slices, or another waxy variety
1 Red Dog sweet onion, 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 pepper. Squeeze in the juice of half a lemon and mix until well combined. Add the chicken pieces and mix until coated. Set aside to marinate at room temperature for at least 45 minutes. 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, onion and remaining 2 tablespoons of oil into a large cast-iron skillet, along with 3/4 teaspoon salt and 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 another 25 minutes, 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 on to a large serving platter, pouring the juices from the pan on top. Serve warm.