Pepperoncini Chicken Thighs
Description
This one skillet meal requires little preparation or clean up, so it's a great meal to make during those busy week nights. But the best part is the wonderful flavors of the chicken and potatoes.
Ingredients
2 lb. skin-on, bone-in chicken thighs (about 6–8 thighs)
3/4 t. kosher salt, divided
3/4 t. freshly ground pepper, divided
3 T. extra-virgin olive oil, divided
1 lb. fingerling potatoes, halved lengthwise
10 pepperoncini peppers from a jar, reserving 1/2 c. brine
2 garlic cloves, finely grated
1 t. dried oregano
1/2 medium red onion, thinly sliced
3 celery stalks, thinly sliced (about 1 c.), plus celery leaves, for serving
2 T. chopped parsley
Directions
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Preheat oven to 425 degrees. Coat a large cast-iron skillet with 1 T. oil.
Sprinkle chicken thighs all over with 1/2 t. each salt and pepper. Arrange chicken thighs, skin side down, in prepared skillet; place over medium heat. Cook, undisturbed, until skin underneath is browned, 14–16 minutes.
While chicken is cooking, toss potatoes, pepperoncini, garlic, oregano, remaining 2 T. oil, 1/4 t. salt, and 1/4 t. pepper in a large bowl; set aside.
Flip chicken thighs over. Add potato mixture to skillet, arranging snugly around chicken. Evenly pour pepperoncini brine around edges of skillet.
Transfer skillet to oven; roast until chicken is cooked through and potatoes are tender, about 40–45 minutes.
Remove skillet from oven. Transfer just the chicken and pepperoncini to a platter.
Place skillet over high heat; cook potatoes, stirring often, until coated in drippings and glossy, about 4 minutes; remove from heat; stir in red onion, sliced celery and parsley.
Place vegetables on the platter with the chicken and pepperoncini. Garnish with some celery leaves.
Serve.
4 servings.