4 medium red potatoes, quartered (about 1½ pounds)
1 large yellow onion, cut into wedges
2½ teaspoons kosher salt, divided
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 tablespoon finely chopped fresh rosemary
Garnish: coarse salt, chopped fresh rosemary
Instructions
Preheat oven to 425°.
In a 12-inch cast-iron skillet, heat oil over medium-high heat. Reduce heat to medium. Sprinkle chicken, potatoes, and onion with 2 teaspoons salt, pepper, and garlic powder. Add chicken, skin side down, to skillet; cook until golden brown, about 3 minutes. Turn and cook until golden brown, about 3 minutes more.
Add potatoes and onion to skillet; sprinkle with rosemary and remaining ½ teaspoon salt. Bake, stirring potatoes once, until a meat thermometer inserted in thickest portion of chicken registers 165° and potatoes and onion are tender, about 35 minutes. Garnish with coarse salt and rosemary, if desired.
Recipe by Southern Cast Iron at https://southerncastiron.com/roasted-rosemary-chicken-thighs-and-potatoes/