Skillet Potatoes and chicken from Jessica Seinfeld

Ingredients: 
1 yellow onion
½ cup water
5 medium Yukon Gold potatoes (about 1¼ lbs)
1 Tbsp extra virgin olive oil
2 Tbsp fresh rosemary leaves (about 2 sprigs)
1½ tsp kosher salt, divided
¾ tsp freshly ground black pepper, divided
4 small bone-in, skin-on chicken thighs (about 1¼ lbs total)
4 chicken drumsticks (about 1 lb total)
1 Tbsp ground coriander

1. Heat the oven (with the oven rack in the low position) to 425°F. Dust off your large ovenproof skillet.
2. Thinly slice the onion and scatter it over the bottom of the skillet; add the water. Wash the potatoes (no need to peel) and slice them into about ¼-inch-thick rounds. Lay them over the onions, overlapping as necessary. Drizzle with the oil. Wash and dry the rosemary sprigs, then pull the leaves from their sprigs and sprinkle over the potatoes, along with 1 tsp of the salt and ¼ tsp of the pepper (about 12 turns on a pepper mill).
3. Wash the chicken, and pat dry with paper towels. In a small bowl, combine the coriander and the remaining ½ tsp salt and ½ tsp pepper (about 24 turns on a pepper mill). Using your fingers, rub the spices into both sides of the chicken. Lay the chicken, skin side up, over the potatoes. Roast until the chicken is cooked through (you can cut into a piece to make sure it’s no longer pink) and the potatoes are tender and can be easily pierced with the tip of a paring knife, about 1 hour.

Copyright © 2013 by Jessica Seinfeld from THE CAN’T COOK BOOK published by Atria Books, a division of Simon & Schuster, Inc.