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Piccante Chicken with Peperoncini & Potatoes

A single-pan delight that harmoniously combines the robust flavor of chicken with the spicy zest of peperoncini peppers and the earthy comfort of potatoes. The extra flavor punch is secreted in the peperoncini brine that perfectly ties all the elements together.
2
1 hr 15 min
TOTAL TIME
522
CALORIES
$2.64
PER SERVING
Piccante Chicken with Peperoncini & Potatoes
Ingredients
13 INGREDIENTS
4 SERVINGS
Peperoncini Brine
1/2 cup peperoncini brine
Celery Leaves
celery leaves
for garnish
Kosher Salt
1 1/2 tsp kosher salt
Bone In Chicken Thighs
8 whole bone in chicken thighs
Fingerling Potatoes
1 lb fingerling potatoes
halved lengthwise
Peperoncinis
10 whole peperoncinis
stems removed
Dried Oregano
1 tsp dried oregano
Red Onion
1/2 medium red onion
thinly sliced
Celery
3 stalks celery
thinly sliced
Garlic
2 cloves garlic
minced
Fresh Parsley
2 tbsp fresh parsley
chopped
Ground Black Pepper
1 tsp ground black pepper
Extra-virgin Olive Oil
3 tbsp extra-virgin olive oil
Directions
13 STEPS
15 min
PREP TIME
1 hr
COOK TIME
1 hr 15 min
TOTAL TIME
1
Preheat your oven to 425°F (220°C).
2
Evenly sprinkle the chicken thighs with salt and pepper.
3
In a large cast-iron skillet, heat the olive oil over medium heat.
4
Place the chicken thighs, skin side down, in the pan and cook undisturbed until the skin is browned, about 14-16 minutes.
5
In a large bowl, combine the halved potatoes, peperoncinis, minced garlic, dried oregano, remaining salt, and pepper. Stir to mix well.
6
Flip the chicken thighs over in the skillet.
7
Add the potato-peperoncini mix to the skillet, fitting them around the chicken thighs.
8
Carefully pour the peperoncini brine around the edges of the pan, ensuring it distributes evenly.
9
Transfer the skillet to the preheated oven and roast until the chicken is thoroughly cooked and the potatoes are tender, approximately 40-45 minutes.
10
Afterward, carefully remove skillet from the oven and transfer the chicken and peperoncini to a plate. Do not turn off the oven yet.
11
Place the skillet with the potatoes back onto high heat and cook for about 4 minutes, stirring often until the potatoes are coated in the pan drippings and glossy.
12
Remove skillet from heat, stir in the thinly sliced red onion, celery, and chopped parsley.
13
Arrange the cooked chicken and peperoncini back on top of the veggies in the skillet. Scatter some celery leaves over the top for garnish.
Health Info
Macros
27g
CARBS
21g
FAT
52g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
PALEO
WHOLE 30