Juicy Skillet Chicken with Potatoes

Prepare the marinade: in a bowl, mix sour cream, tomato paste, olive oil, minced garlic, and all dry spices.

Coat the chicken drumsticks thoroughly in the marinade and let them rest covered with plastic wrap for at least 20 minutes.

Peel the potatoes and onions. Cut the potatoes into large wedges, and leave small onions whole.

Line a deep skillet or pot with a sheet of parchment paper. Arrange the chicken legs inside. Toss the potatoes and onions in the remaining sauce and add them to the chicken.

Crumble the parchment paper sheet into a ball, wet it with water, smooth it out, and cover the food with it like a blanket. Then cover tightly with a lid.