This is an incredibly loose adaptation of Kay Chun's original.
- 1 onion
- 1/2 lb yellow or red potatoes
- 1/4 cup olive oil
- 1 tbsp kosher salt
- 4 bone-in, skin-on chicken thighs
- 1 tsp pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp turmeric
Preheat the oven to 450º.
Peel and quarter the onion. Slice into 1/2" strips. Add it to a bowl. Optionally peel the potatoes. Chop them into 1" cubes. (If you're using small potatoes, cut them in half.) Add them to the bowl. Toss with half the olive oil and about 1 tsp of the salt. Transfer the onions and potatoes to a large skillet and spread it out.
Add the chicken and remaining oil to the tossing bowl. Toss. Season both sides of the chicken with the remaining salt, as well as the pepper, garlic powder, paprika, and turmeric. Lay the chicken on top of the potatoes skin-side up and evenly spread out.
Cook on the middle rack for 40 minutes. If the potatoes aren't done, tent with foil and continue to cook until the potatoes have finished doing their thing.