Description

Recipe from Bon Appétit

Ingredients

Scale

2 lb. skin-on, bone-in chicken thighs (6–8)

¾ tsp kosher salt, divided

¾ tsp freshly ground pepper, divided

3 tbsp.extra-virgin olive oil, divided

1 lb. fingerling potatoes, halved lengthwise

10 peperoncini, plus ½ cup brine

2 garlic cloves, finely grated

1 tsp. dried oregano

½ medium red onion, thinly sliced

3 celery stalks, thinly sliced (about 1 cup), plus celery leaves for serving (i omitted celery)

2 Tbsp. chopped parsley

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Instructions

Step 1

Preheat oven to 425°. Sprinkle chicken thighs all over with ½ tsp kosher salt and ½ tsp pepper. Coat a large cast-iron skillet with 1 tbsp oil. Arrange chicken thighs, skin side down, in pan and place over medium heat. Cook, undisturbed, until skin underneath is browned, 14–16 minutes.

Step 2

Meanwhile, toss potatoes, peperoncini, garlic, oregano, remaining 2 tbsp oil, ¼ tsp kosher salt, and ¼ tsp. pepper in a large bowl. Set aside.

Step 3

Turn chicken over. Add potato mixture to pan, arranging snugly around thighs. Pour peperoncini brine around edges of pan and give pan a shake to evenly distribute. Transfer skillet to oven and roast until chicken is cooked through and potatoes are tender, 40–45 minutes.

Step 4

Remove skillet from oven and transfer chicken and peperoncini to a plate. Place skillet over high heat and cook potatoes, stirring often, until coated in drippings and glossy, about 4 minutes. Remove from heat and stir in red onion, sliced celery, and parsley.

Step 5

Place chicken and peperoncini on top of vegetables and scatter some celery leaves over.