bonappetit4.8
Peperoncini Chicken
This one-pan chicken dinner gets two times the flavor from using both the peppers and the pickling liquid in a jar of peperoncini.
👥 4 Servings👤 Grant Melton📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat oven to 425°. Sprinkle chicken thighs all over with 1 tsp. Diamond Crystal or ½ tsp. Morton 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.
2
Meanwhile, toss potatoes, peperoncini, garlic, oregano, remaining 2 Tbsp. oil, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. pepper in a large bowl. Set aside.
peperoncini, plus ½ cup brine10
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.
peperoncini, plus ½ cup brine10
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.
peperoncini, plus ½ cup brine10
5
Place chicken and peperoncini on top of vegetables and scatter some celery leaves over.
peperoncini, plus ½ cup brine10
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