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Sicilian-Style Peppered Chicken Fiesta

Experience the delightful flavors of Sicily, with our Peppered Chicken Fiesta. Quality chicken thighs are seasoned and slow-cooked to perfection with fingerling potatoes and peperoncini for tangy undertones. Beautifully garnished with red onions and parsley, it's a one-pan wonder that is both vibran...
1
1 hr 7 min
TOTAL TIME
486
CALORIES
$2.32
PER SERVING
Sicilian-Style Peppered Chicken Fiesta
Ingredients
11 INGREDIENTS
4 SERVINGS
Kosher Salt
1 1/2 tsp kosher salt
Chicken Thighs
2 lbs chicken thighs
skin-on, bone-in
Extra Virgin Olive Oil
3 tbsp extra virgin olive oil
Peperoncini
10 whole peperoncini
plus 0.5 cup brine from the jar
Fresh Parsley
2 tbsp fresh parsley
chopped
Garlic
2 cloves garlic
minced
Dried Oregano
1 tsp dried oregano
Red Onion
1/2 medium red onion
thinly sliced
Celery
3 stalks celery
thinly sliced
Freshly Ground Black Pepper
3/4 tsp freshly ground black pepper
Fingerling Potatoes
1 lb fingerling potatoes
halved lengthwise
Directions
11 STEPS
10 min
PREP TIME
57 min
COOK TIME
1 hr 7 min
TOTAL TIME
1
Preheat your oven to 425 degrees.
2
Season the chicken thighs with 1 tsp salt and 0.5 tsp black pepper.
3
Heat 1 Tbsp olive oil in a large cast iron skillet over medium heat.
4
Arrange the chicken thighs, skin side down in the skillet and cook undisturbed until the skin is browned, roughly 14-16 minutes.
5
In a large bowl, combine the potatoes, peperoncini, minced garlic, oregano, remaining olive oil, remaining salt and pepper. Stir until well-coated.
6
Flip the chicken thighs, then add the potato mixture to the skillet, arranging around the chicken.
7
Carefully pour the peperoncini brine around the edges of the pan and gently shake the skillet to distribute evenly.
8
Transfer the skillet to the preheated oven and roast until the chicken is cooked through and potatoes are tender, about 40-45 minutes.
9
Remove the skillet from the oven, move the chicken and peperoncini to a plate. Continue to cook the potatoes over high heat, stirring often until they become glossy from the pan dripping, around 4 minutes.
10
Remove skillet from heat, stir in sliced red onion, celery, and chopped parsley.
11
Return the chicken and peperoncini to the skillet over the vegetables, serve directly from the skillet.
Health Info
Macros
25g
CARBS
20g
FAT
47g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
PALEO
WHOLE 30