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

Steps

1. Preheat oven to 425 degrees. Coat a large cast-iron skillet with 1 T. oil.
2. 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.
3. 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.