Chicken and Potato Skillet Dinner

• 3 Tbsp. olive oil
• 2 garlic cloves, minced
• 2 tsp. smoked paprika
• 2 tsp. kosher salt
• 1 tsp. ground pepper
• 4 skin-​on, bone-​in chicken thighs
• 2 pounds fingerling or small waxy potatoes, cut in half
• 2 small shallots, thinly sliced

Chopped dill or parsley for garnish

• 1 cup Greek yogurt
• 2 Tbsp. chopped dill or parsley
• 1 Tbsp. lemon zest
• 1 Tbsp. lemon juice
• ½ tsp. kosher salt

1. Whisk the olive oil, garlic, paprika, 2 teaspoons salt, and pepper together in a large bowl. Add the chicken, potatoes, and shallots to the bowl and stir well to coat. Let sit at room temperature for 30 minutes, or refrigerate for up to 6 hours.
2. Preheat oven to 350°F.
3. Place the chicken skin side down in a cold ovenproof skillet. Turn the heat to medium-high. Cook until very browned and the thighs don’t stick to the pan, 5 to 7 minutes. Move the chicken pieces around a little and cook 2 to 3 minutes more, until evenly browned.
4. Remove the chicken to a plate. Add the potatoes and shallots to the skillet and stir in the pan drippings. (Careful, they might splatter!) Return the chicken to the pan, nestling it over the potatoes.
5. Bake the chicken and potatoes for 35 to 45 minutes, until the chicken and potatoes are well browned and tender and an instant-read thermometer reads 165°F when inserted into the thickest part of the chicken thighs. Stir the potatoes halfway through the cooking time.
6. While the chicken bakes, mix the yogurt, dill, lemon zest and juice, and ½ teaspoon salt in a small bowl.
7. Sprinkle the dill over the chicken and serve with the yogurt sauce.